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 ...

Stewed rabbit with olives and sun-dried tomatoes is this classic dish from Southern Italy that really hits the spot when ...

Coniglio alla stimpirata—a classic from Sicily—captures the heart and soul of southern Italian food. It's really something. This Sicilian sweet and sour rabbit is a dish that brings people together.

“Have you ever taken legs off a chicken? The back legs are a ball and socket, like on a chicken. Find where the thighs meet with the spine, and cut through the joint. With the forelegs, cut underneath ...

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 ...

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The proper way to eat a chocolate bunny is to bite its ears off first. You know this: The ears are the narrowest part, the only satisfying chomps before you have to crack the torso into awkward pieces ...

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 ...