In Italian kitchens, you know, folks often add a splash of beer to a simple dinner, and it turns everything special. Really.

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 ...

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If you’ve seen the B-movie classic, Night of the Lepus, then you’ll think twice before cooking your cottontail. Editors note: Recipes from this story can be found at the end of the article. “You are ...

MINNEAPOLIS — Ahead of Lent, Red Rabbit joined KARE 11 Saturday to show how to cook their linguine and white clams recipe.

Have you heard of it before? Seen someone order it? Had a bartender regale you with its history? If not, allow me. The Applejack Rabbit dates back to the dark days of Prohibition and highlights apple ...

Randy King is a recipe contributor to Idaho Fish & Game and lives in Nampa, Idaho. He is a trained chef, passionate hunter and angler, author of the cookbook “Chef in the Wild,” and has written food ...

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Chuck Woods, Falling Rabbit’s executive chef and owner, was happy to share the recipe for this dessert they prepare in batches of 40 1/2-cup servings at a time, once or twice a week. We’ve scaled ...

Some readers wrinkled their nose at FOODday's look at the rise of rabbit meat popularity, especially at local restaurants. FOODday editors report that messages about the story seem to fall into two ...