Add Yahoo as a preferred source to see more of our stories on Google. Two pieces of golden fried rabbit sit on a white dinner plate next to a pile of mashed potatoes. (Alice Jones Webb) Humans have ...

Rabbits, unlike the animals who yield other, more commonly eaten proteins, have one big downfall: They're cute. If you're able to look past a rabbit's obvious visual appeal, though, you'll see that ...

This is what chef Gabriel Rucker of Le Pigeon calls an “F You” recipe. Well, sort of. The tête de veau (calf’s head terrine made from a whole veal head) in Rucker’s new book Le Pigeon is the ...

Kent Rollins shows how to cook rabbit using two proven methods built for tough cuts and open kitchens. One method focuses on deep frying rabbit in cast iron to produce crisp texture and fast results.

So I was in the grocery story last night, and while I was browsing through the meat section trying to decided what I wanted, I saw packages of chunked up goat and rabbit. It was bone in pieces, ...

Rabbit is underappreciated in this country. We wish that wasn't the case: Its mild flavor makes it versatile in just about any preparation-and is a more interesting protein to work with than chicken.

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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 ...