2 rabbits, each about 4-1/2 pounds, cut into serving pieces Salt and freshly ground black pepper 4 tablespoons butter 4 tablespoons vegetable oil 24 pearl onions, peeled 2 cups dry white wine 5 ...

Marcelle wants to make bistro food: tasty, fairly easy to prepare and casual enough to serve on the patio. This favorite, from Saveur magazine, can be done with either chicken or rabbit. Makes 4 ...

“When it’s done right, rabbit is terrific,” said Melissa Clark in The New York Times. It’s hard to know why Americans turned away from this onetime staple, making rabbit a bit pricey and hard to find.

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 ...

Rabbit is no harder to cook at home than chicken. Melissa Clark shows how to enhance this lean meat with olives, lemon and feta cheese. Advertisement Advertisement 2:30 Latest Video Visual ...

We asked some of our favorite local chefs and a baker what they eat on Thanksgiving Day and even got them to share a recipe or two. In nonreactive sauce pot, melt butter over medium low heat. Add ...