Rabbit was something that could be fairly easily hunted by enslaved people to offset their meager daily rations. It might be my favorite protein. It’s got similar characteristics to chicken and can be ...

My boyfriend's father grew up foraging for food. To this day, he still cooks squirrel, rabbit and raccoon frequently, and once he got wind of my interest in eating unusual foods, I became the ...

1. Cut the rabbits into serving pieces. Save the stray bones in the pelvis, ribs, belly flaps and neck for the stock. 2. Make a quick rabbit stock: Place all of the rabbit pieces — not just the stray ...

This recipe comes from How to Roast a Lamb: New Greek Classic Cooking (Little, Brown) by Michael Psilakis. As I've mentioned, the muscle formation in the legs of most animals makes for tough, stringy ...

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 ...

Welcome to the good life in Sonoma, where good food meets good wine meal after meal, as we found on recent visits. At the Girl & the Fig restaurant in the town of Sonoma, Food editor Leslie Brenner ...

Clean the frog legs and roll them in the seasoned flour. Heat the clarified butter in a large skillet over medium heat and cook the onion until soft. Brown the frog legs in the butter. Reduce the heat ...

Pink1 rabbit sculpture by David Friedheim and Trisha Kyner.jpg This new pink rabbit sculpture by David Friedheim and Trisha Kyner reminds us: Rabbit should be as ...

Getting your Trinity Audio player ready... A good pasta dish is about matching the sauce with the right pasta shape. For the past few months, I’ve been experimenting with a pasta made with braised ...

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 ...