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 ...

Clean the frog legs and roll them in the seasoned flour. Heat the clarified butter in a large skillet over medium heat and cook the onion until soft. Brown the frog legs in the butter. Reduce the heat ...

It’s a tricky beast to tackle, but when cooked with care, rabbit can be deliciously rustic, writes Brigitte Hafner. Here’s the thing: wild rabbit and farmed rabbit are two very different beasts. Wild ...

Rabbit, a lean, increasingly popular protein, can be substituted for chicken in a variety of recipes and stands up well to stewing, grilling, braising and frying. Sometimes when I’m scouring the ...

1 cup Sea Island red peas, from Anson Mills, or substitute pigeon peas 8 rabbit legs, roughly 2 ½ to 3 pounds Kosher salt 3 tablespoons vegetable oil 1/2 cup dry white wine 2 carrots, cut into ½-inch ...

Rabbit appears on many a restaurant menu across Sydney. Colin Fassnidge says the home cook needs to be careful not to let the legs dry out. Rabbit, garlic, thyme, salt and pepper, goose fat Marinade ...

Pink1 rabbit sculpture by David Friedheim and Trisha Kyner.jpg This new pink rabbit sculpture by David Friedheim and Trisha Kyner reminds us: Rabbit should be as ...

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 ...