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 ...

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 ...

What’s a great snack for a winter afternoon? Welsh rabbit, the homey, everyday cousin of fancy fondue and party-time nachos. It’s quick, easy, gratifying and fun to play around with. The concept is ...

I spent Leap Year Day 2024 on the radio airwaves co-hosting my Feb. 29 Of Notoriety broadcast on WJOB 1230 AM with my fellow food columnist pal Laura Kurella, from Traverse, Michigan, to co-host a ...

MINNEAPOLIS — Ahead of Lent, Red Rabbit joined KARE 11 Saturday to show how to cook their linguine and white clams recipe.

If you’ve seen the B-movie classic, Night of the Lepus, then you’ll think twice before cooking your cottontail. Editors note: Recipes from this story can be found at the end of the article. “You are ...

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Adapted from Elizabeth Fowler’s recipe, c. 1684. Ingredients: 1 medium onion, chopped 2 T. butter 1 ½ lbs. boneless rabbit loin, divided into fillets (chicken thighs may be substituted) 1. Melt the ...

For years I had thought about cooking a rabbit. I searched through my cookbook collection and found this recipe of Emeril Lagasse for Rabbit Fricassee. If you’ve never cooked a rabbit, give this ...