Rabbits “are helping win the war,” proclaimed a Los Angeles Times article from 1943. Touted as a patriotic food during World War II, rabbits were raised by thousands of Americans in their backyards.

A stew or braise is good any time of year, but it is especially welcome during the cold months. You don’t mind heating up the kitchen a bit, and a pot gently simmering on the stove or in the oven is ...

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 ...

This article is brought to you by our exclusive subscriber partnership with our sister title USA Today, and has been written by our American colleagues. It does not necessarily reflect the view of The ...

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 ...

My former father-in-law was a wonderful man, quiet and thoughtful. He had been a featherweight boxing champion in the 1930s and had never lost an amateur fight. He had decided to go professional, but ...

I got six rabbits sent to me recently. Please, don’t ask — I have good friends in high places. And yes, my freezer looked like a tiny meat locker. So, I’ve been trying to recreate this stew I had one ...

Our warmest, most nourishing stew recipes include beef stews from legendary chefs like Julia Child and Jacques Pépin, ...

Stews have a hearty texture and mouth watering aroma that brings a cozy ambiance to any table. Plus, these flavor-packed recipes boast at least 15 grams of protein per serving, which can help you stay ...