All products featured on Bon Appétit are independently selected by our editors. However, we may receive compensation from retailers and/or from purchases of products through these links. (Credit: All, ...

The following recipes for "Rabbit Supreme" and "Country-Fried Beaver Steaks" were submitted by Oswego chef Michael Cali.RABBIT SUPREME About 2 hours before serving: Preheat oven to 350 degrees. On ...

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 ...

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 ...

Braised Rabbit with Irish Curry and Potatoes. Jack Hennessy Share Jack Hennessy begins a series of Irish-related dishes in “Braising the Wild” with Braised Rabbit with Irish Curry and Potatoes. If you ...

All products featured on Bon Appétit are independently selected by our editors. However, we may receive compensation from retailers and/or from purchases of products through these links. The proper ...

This is what chef Gabriel Rucker of Le Pigeon calls an “F You” recipe. Well, sort of. The tête de veau (calf’s head terrine made from a whole veal head) in Rucker’s new book Le Pigeon is the ...

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 ...