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 ...

Subscribe to Marlin magazine and get a year of highly collectible, keepsake editions – plus access to the digital edition and archives. Sign up for the free Marlin email newsletter. Earthier than ...

Jim Auchmutey spent some 30 years at The Atlanta Journal-Constitution as a reporter, editor and award-winning food writer. He's also the author of two books: "The Class of '65: A Student, a Divided ...

To prepare rabbit stew with olives and sun-dried tomatoes, first drain the sun-dried tomatoes from the oil and prepare the Vegetable broth following our recipe. Slice both the onion (1) and the garlic ...

There are many comforting stews in this world, but my favorite, the one I go back to over and over again, is the Provençal wine and meat stew called daube. Daube (pronounced “dobe”), is earthier and ...

What’s a great snack for a winter afternoon? Welsh rabbit, the homey, everyday cousin of fancy fondue and party-time nachos. It’s quick, easy, gratifying and fun to play around with. The concept is ...

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 ...

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 ...