7 slices white bread, crust removed
6 ounces fish roe
2 tablespoons finely minced yellow onion
3/4 cups extra virgin olive oil
juice of 2 lemons

Blender
onion

1 fennel bulb (sometimes called anise)
About 2 1/3 cups olive oil plus additional for brushing
1 medium onion, chopped
1 small pumpkin or winter squash (1 lb), peeled and cut into 1/4-inch dice
1/3 cup coarse (#3) bulgur
1/2 teaspoon dried Aleppo chile flakes or other dried hot red pepper flakes, or ground black pepper
1/2 cup chopped fresh mint
1 1/2 cups crumbled feta (8 oz)
1/2 cup grated myzíthra cheese or ricotta salata 25 (8-inch) squares spring-roll pastry sheets, thawed if frozen
About 2 cups safflower oil
1 large egg white, lightly beaten
pumpkin, fennel, pastries

1 (2 1/2- to 3 1/2-lb) rabbit, cut into 8 serving pieces
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup extra-virgin olive oil
2 medium onions, halved lengthwise and then cut lengthwise into 1/4-inch slices
2 garlic cloves, finely chopped
2 (4- by 1-inch) strips fresh orange zest
1 (3- to 4-inch) cinnamon stick
2 Turkish bay leaves or 1 California
1/2 cup dry red wine
2 cups canned crushed tomatoes (from a 28-oz can)
1/2 cup water
8 oz dried egg tagliatelle or egg fettuccine
1 tablespoon chopped fresh flat-leaf parsley

Special equipment: a deep 12-inch ovenproof skillet (preferably with a lid) or a 5-qt wide heavy pot
rabbit, egg, noodles