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 ...

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 ...

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 ...

I’m surprised you’re reading this. Mention eating rabbit to the average person and you'll receive a look like you’ve just admitted you hate puppies. And rainbows. Look, you like chicken, right? Rabbit ...