67 lapin recipes

Easy recipe as refrigerated biscuits are used instead of making a dough.

Sweet corn tamales with roasted corn folded into whipped butter-masa dough with poblano peppers and Monterey Jack, steamed in corn husks. Vegetarian comfort wrapped up tight.

Latin-inspired pasta salad with a blended feta-cilantro-lime dressing, diced ham, colorful bell peppers, jicama, and olives. Bright, crunchy, and totally make-ahead friendly.

Mexican picadillo with ground beef, apples, raisins, green olives, and toasted almonds. Sweet, savory, and versatile taco filling.

Classic French rabbit stew (lapin sautté): disjointed rabbit browned in butter, simmered in white wine and broth, then finished with bacon, pearl onions, and mushrooms.

Mud Crab seasoned Alpine Pepper and served with smoked sweet potato gnocchi

Whole wheat croissants: shortcut laminated dough with butter folded into whole wheat pastry flour, then rolled into 24 flaky crescents. Simplified version of the classic French viennoiserie.

Authentic French croissants made from scratch with butter laminated dough, multiple folds for flaky layers, and that iconic golden crescent shape Mom perfected.

Shortcut croissants made without traditional lamination. Cold butter cut into bean-size pieces gives flaky layers, while a long fridge rest develops the buttery, yeasty flavor.

Bread machine croissants made easy with machine-mixed dough, then hand-laminated with butter for authentic flaky layers and crescent shape in less time.

Bernese potato soup purees buttery potatoes with onion, carrot, celery, and garlic, then melts in Swiss cheese for a silky Alpine bowl. Topped with crumbled bacon.

BBQ'd Lamb Loin stuffed with semi dried tomatoes and asparagus spears and served with bush tomato chutney and sauteed English spinach.

Delicious twice baked goats cheese soufflé made with nutmeg and Australian Alpine Pepper.

Authentic Danish pastry (Dansk Wienerbrod) dough: laminated yeast pastry rolled and folded multiple times to create flaky, buttery layers. The base recipe for Cocks' Combs, Spandauers, Cremeboller, and every other classic Danish bakery treat.

Kazakh gutap: deep-fried herb fritters with a thin laminated dough wrapped around dill, parsley, garlic, scallions, and butter. Served with a tangy sour cream sauce.

Creamy French Alpine potato soup blended silky-smooth with melted Gruyere, butter, and milk, then poured over toasted bread. A warming Savoyard classic from the mountains of southeastern France.