This year, the cute, cuddly rabbit that so characterizes Easter is hopping right on to your dinner plate. There is no doubt that rabbit meat is trending, with chefs across town capitalizing on its ...

At the newly opened Le Coucou, chef Daniel Rose is cooking classic French dishes that make it clear why he became such a success in Paris at his restaurants Spring and La Bourse et La Vie. The most ...

Rabbit tends to occupy its own niche on New York menus: It’s not impossible to find, but it’s rarely a featured item. Lately, though, the perception seems to be changing as more chefs give rabbit the ...

Words from the great Elmer Fudd that are "vewy" appropriate for this week’s Lost Recipes. We’re just past Easter and the cottontail’s egg and candy work is done. Time to cook the bunny up. To get a ...

Almost as versatile as chicken, but with a taste all its own, rabbit withstands braising, frying, even dicing and dousing with a spicy sauce. Herewith, our five favorite rabbit dishes in New York City ...

Add Yahoo as a preferred source to see more of our stories on Google. Chef Chintan Pandya is having a blast doing all the things he once thought he could never do at a restaurant. Dhamaka, the ...

Beneath the floppy ears and cotton-ball tail of a rabbit is some seriously delicious meat. It truly does taste like chicken — only leaner and slightly sweeter. Or perhaps it’s like a more healthful ...

Has it been a while since Peter Cottontail last dropped by to bestow his signature basket of goodies? Maybe it’s high time you paid him a visit instead. If you’re looking to get away from the ...

Chef Chintan Pandya is having a blast doing all the things he once thought he could never do at a restaurant. Dhamaka, the sensational hot spot that Pandya and Roni Mazumdar opened at Essex Market on ...