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 ...

Pasta with rabbit ragu and cauliflower is, I gotta say, a real taste of Central Italy. It's all about rustic elegance. Really ...

My former father-in-law was a wonderful man, quiet and thoughtful. He had been a featherweight boxing champion in the 1930s and had never lost an amateur fight. He had decided to go professional, but ...

Pappardelle stuffed with a rich rabbit ragu is like a little slice of Tuscany on a plate. I mean, the tender meats and ...

In this latest Caprock Chronicles feature, Chuck Lanehart explores the history of jackrabbit stew and other fine pioneer cuisine of the Texas plains.

Nutrition experts and conservationists sing its praises, chefs covet it, increasing numbers of people crave it, and suppliers are working to keep up with demand. Say hello to rabbit – the other fast ...

On a recent evening, I was in the meat department at a Whole Foods in Philadelphia’s Fairmount neighborhood, pondering what to cook for Easter brunch. Last year, I bought two rabbits from a nearby ...