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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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 ...

You’ve enjoyed eating rabbit in restaurants, but chances are you’ve never cooked a bunny at home. It’s time for that to change—and this recipe will help you do just that. We get it: There’s something ...

There are many comforting stews in this world, but my favorite, the one I go back to over and over again, is the Provençal wine and meat stew called daube. Daube (pronounced “dobe”), is earthier and ...

To prepare rabbit Ischitana style, start by rinsing the tomatoes under fresh water (1), then dry them and cut them in half (2). Cut and remove the top part of the tomato (3). Then slice them (4) and ...

Jim Auchmutey spent some 30 years at The Atlanta Journal-Constitution as a reporter, editor and award-winning food writer. He's also the author of two books: "The Class of '65: A Student, a Divided ...

So I ordered two fresh hossenfeffers from Heritage Foods USA. You could say I paid a king’s ransom for one rare American rabbit and one “silver fox.” Both breeds are endangered; they’re being raised ...