An original take on a traditional dish from the Michelin-starred chef, complemented by four side dishes, aimed at celebrating the rabbit in its entirety, showcasing the rib, shank, and alternative ...

So I ordered two fresh hossenfeffers from Heritage Foods USA. You could say I paid a king’s ransom for one rare American rabbit and one “silver fox.” Both breeds are endangered; they’re being raised ...

Marcelle wants to make bistro food: tasty, fairly easy to prepare and casual enough to serve on the patio. This favorite, from Saveur magazine, can be done with either chicken or rabbit. Makes 4 ...

Kent Rollins shows how to cook rabbit using two proven methods built for tough cuts and open kitchens. One method focuses on ...