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Picante de Cuy Mentiroso (Fibbing Guinea Pig) From Ceviche: Peruvian Kitchen

Cook the Book Kate Williams 8 comments

We may balk at the thought in America, but guinea pigs (cuy) are considered a delicacy in the Andean regions of Peru. Martin Morales's grandmother specialized in a particular preparation of the animal, braised in a sauce of fiery chilies and ground peanuts. More

Picante de Cuy Mentiroso (Fibbing Guinea Pig) From Ceviche: Peruvian Kitchen

Serious Eats Kate Williams 4 comments

We may balk at the thought in America, but guinea pigs (cuy) are considered a delicacy in the Andean regions of Peru. Martin Morales's grandmother specialized in a particular preparation of the animal, braised in a sauce of fiery chilies and ground peanuts. More

Cider-Braised Rabbit With Apples and Crème Fraîche From 'The Wild Chef'

Cook the Book Kate Williams 2 comments

For those celebrating Thanksgiving on a small scale, there's no reason to sacrifice festivity just because there are only a few seats at the table. This braised rabbit from Jonathan Miles's new cookbook, The Wild Chef makes for a rustic-chic dish that celebrates the fall season with a triple-punch of apples. More

Cider-Braised Rabbit With Apples and Crème Fraîche From 'The Wild Chef'

Serious Eats Kate Williams Post a comment

For those celebrating Thanksgiving on a small scale, there's no reason to sacrifice festivity just because there are only a few seats at the table. This braised rabbit from Jonathan Miles's new cookbook, The Wild Chef makes for a rustic-chic dish that celebrates the fall season with a triple-punch of apples. More

The Great Big Plate of Rabbit at Uncle Zhou

New York Max Falkowitz 5 comments

The thick, doughy noodles get top billing at Elmhurst's Uncle Zhou, but on a recent visit I was most delighted by the rabbit. More

Cooking Rabbit at Locanda Verde

New York Laura Togut 3 comments

There is lot's to love about Andrew Carmellini's Locanda Verde, so we stopped by their kitchen one day to watch them prepare their Roasted Rabbit Ripiene from start to finish. More

British Bites: Braised Rabbit with Parsnips

British Bites Sydney Oland 1 comment

Rabbit is a lovely, delicate meat that takes well to braising in a gently seasoned cooking liquid. A mixture of just a few aromatics and mild herbs is the perfect thing to let the inherent flavor of rabbit shine. More

Braised Rabbit with Parsnips

Serious Eats Sydney Oland Post a comment

Rabbit is a lovely, delicate meat that takes well to braising in a gently seasoned cooking liquid. A mixture of just a few aromatics and mild herbs is the perfect thing to let the inherent flavor of rabbit shine. More

This Easter, Eat Rabbit: 9 Rabbit Dishes We Love in New York

New York The Serious Eats Team 3 comments

As we've been thinking about stories for Easter, we've had bunny on the brain—and not just the chocolate version. So for the past couple of weeks we've been reminiscing about recent rabbit meals we loved. Here are some of our favorites that you should consider for your next bunny-centric meal. More

8 Rabbit Dishes We Love in Chicago

Chicago Nick Kindelsperger 10 comments

Bring on the bunnies. For too long rabbit has merely been an exotic offering, something written out on menus for a bit of shock value. But there is a long and delicious history of eating rabbit in most of the world's best cuisines. They must be on to something. Here are just a few of our favorite rabbit dishes from around town. More

Sunday Supper: Rabbit Ragu with Potato Gnocchi

Serious Eats Sydney Oland 4 comments

There's something about rabbit—richer than chicken and more subtle than pork, it has a flavor that's unique. This simple ragu has uncomplicated ingredients that let the rabbit's flavor come through. More

Rabbit, Prune, and Onion Pie

Serious Eats J. Kenji López-Alt 2 comments

The Nasty Bits: Rabbit and Garlic Soup

Serious Eats Chichi Wang 15 comments

[Photographs: Greg Takayama] While there's nothing particularly nasty about rabbits, many eaters are discouraged by the idea of cooking that which you can buy at a pet store. Every time I remove rabbits from their packaging, I'm struck by the... More

Frying Rabbit Offal in Duck Fat

Robyn Lee 4 comments

It's tasty! Photograph by Drew Drew of Toothpaste for Dinner has been on a duck fat-frying roll even since getting a tub of duck fat and not knowing what to do with it. In the latest installment of his duck fat adventures, he fries rabbit offal with awesome results ("The heart was like a piece of candy made of meat"), giving them a 9.5 out of 10. Lil' bunny organs, you've done good. Related Where to Find Duck Fat French Fries Across the Country What's your fantasy duck fat recipe? [SE Talk, 6/13/08]... More

Off the Beaten Path: Rabbit Season in Flushing Chinatown

New York Joe DiStefano 2 comments

Yes, I know it’s the Year of the Ox and I should probably be eating long noodles and other auspicious fare, but as far as I’m concerned it’s rabbit season in Flushing’s Chinatown. In the past I’ve had little... More

Cook the Book: Rabbit Stew with Dumplings

Serious Eats Adam Kuban 7 comments

We thought we'd start out this week's Cook the Book series by highlighting one of Jamie Oliver's favorite recipes from Cook with Jamie. It's a dish he playfully calls Tender-as-You-Like Rabbit Stew with the Best Dumplings Ever. Though rabbit is... More

How to Skin a Rabbit

Adam Kuban 3 comments

Elise Bauer of Simply Recipes just emailed: I thought you might want to see this video on preparing (skinning) a rabbit to cook, by an American working in a 3-star restaurant in Paris. The idea of knowing where your food comes from has been a huge topic in the last year, and if you're a fan of wild hare, this video will certainly leave you with no illusions. Past the jump, the footage. Not for the faint of heart. Proceed with caution.... More

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