This is what chef Gabriel Rucker of Le Pigeon calls an “F You” recipe. Well, sort of. The tête de veau (calf’s head terrine made from a whole veal head) in Rucker’s new book Le Pigeon is the ...

It’s a tricky beast to tackle, but when cooked with care, rabbit can be deliciously rustic, writes Brigitte Hafner. Here’s the thing: wild rabbit and farmed rabbit are two very different beasts. Wild ...

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"Rabbit is probably the biggest divider between our two nations" says chef Raymond Blanc. "The French on one hand view rabbit as food; the British as a pet (non edible). This dish was eaten every ...

–nobody wants to cook!” Paula Wolfert says quickly. ”Some say my recipes take so long. Yes, some of them do,” she says as her hands move with Gallic emphasis. ”But you can cook on Sunday for the next ...

It’s a shame so many wonderful old dishes are now all but forgotten, said Robin Mather Jenkins in the Chicago Tribune. Venison, duck, quail, pheasant, and various fish dishes that used to be served ...