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

Rabbit with Smoked Pancetta at Perla

More or less a whole rabbit without all the bones. Perla executive chef Michael Toscano de-bones a rabbit, wraps it around itself, and tightens it with strips of lightly smoked pancetta. A slightly spicy vinaigrette tangles with toasty fregola, adding acidity to the meat.

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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, hungrily, about recent rabbit meals we loved.

Here are some of our favorites that you should consider for your next bunny-centric meal.