Humans have been hunting and cooking wild rabbits for longer than we’ve been recording history. We loved eating rabbit meat so much that we domesticated the critters way back in 1000 BC. However, wild ...

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When Jonathan Benno, the chef at Lincoln restaurant and a protégé of Thomas Keller, offered to pop by our test kitchen with some prized black truffles, we told him we were a little too swamped. Maybe ...

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

James Beard Award-winning chef Marco Canora is a restauranteur and cookbook author known for his seasonal, Italian-inspired cooking at Hearth in Manhattan's East Village. He also owns Terroir wine bar ...

If you’ve seen the B-movie classic, Night of the Lepus, then you’ll think twice before cooking your cottontail. Editors note: Recipes from this story can be found at the end of the article. “You are ...