So I decided to give myself the gift of rabbit potpie, prepared and cooked by me, for my family’s Christmas dinner this year.

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 ...

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 ...

Early fall yields two bumper crops: crisp apples and cottontails. Here’s a recipe that puts both to use, in old French style, with the rabbits getting a long, slow braise in hard cider. Though an ...

Chef John Piombo of Nonna's at The Homestead prepared this recipe for mynorth.com's video series Chef Showdown: Local Foods mynorth.com, the online home of Traverse, Northern Michigan’s Magazine, ...

Watch the traditional method of spit roasting a big rabbit come to life in this slow and flavorful cooking process. Perfect for outdoor cooking lovers.

You've caught me at home alone, and I'm in the kitchen where I'm making a big pot of jack-rabbit stew. I haven't done this delicate dish in maybe 10 years, and I'm sort of feeling my way along. The ...