Rich flavor and soft, satisfying texture make Tagliolini with rabbit ragu and mushrooms a standout at family tables.

Kent Rollins shows how to cook rabbit using two proven methods built for tough cuts and open kitchens. One method focuses on deep frying rabbit in cast iron to produce crisp texture and fast results.

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 ...

Rabbit is one of those meats that have yet to find a place on a mainstream U.S. menu. While it’s more commonly found in European countries, such as France and Spain, just try to find it in a market in ...