Tapestry’s rabbit terrine. Photo: Bobby Doherty/New York Magazine If you’re a New Delhi-born chef best known for elegant Indian cuisine but determined to demonstrate your cross-cultural cooking chops, ...

delivers the origin story of a dish as told by a restaurant’s chefs and/or owners. Today’s plate is a decidedly non-vegetarian Rabbit, Foie Gras, and Bacon Terrine off the Chef’s Tasting Menu at Le ...

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In this week's Dish Deconstructed we look at how to make a rabbit and bacon terrine from the Crown pub in Burchetts Green, Berkshire. Owned by Michelin-starred chef-patron Dominic Chapman, the Crown, ...

Mince the rabbit with the pork and onion. Add herbs, garlic, seasoning, wine and mix well. Press half the mixture into a greased terrine or loaf baking tin. Cover with the bacon. Then top with ...

Last week, we had the (dis?)pleasure of experiencing the life and death of two rabbits. This week, in the rabbits’ afterlife, I make a terrine — a kind of fancy meatloaf and the cornerstone of nose-to ...

Don’t accuse us of being bunny boilers. Citywide butchers and chefs insist that the other-other white meat — rabbit — is one of the tastiest meats you can eat. And what’s more, it’s leaner than a leg ...