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How Bourdain Became the New Elvis The new film Tony both adds to and rises above a cottage industry dedicated to selling Anthony Bourdain’s mythology.

Getting your Trinity Audio player ready... Nothing brightens your mailbox like the latest installment of Canal House Cooking, the seasonal publication put forth by Melissa Hamilton and Christopher ...

Below is a Sunday Brunch recipe for Feb. 26, 2012:Braised Rabbit with Radish Cream Sauce, Baby Carrots, & Carrot Foam Ingredients: Serving size: 2Braised Rabbit 1 Rabbit, quartered 1 cup flour Dry ...

Note: To make clarified butter, melt butter, remove from heat and skim off foam. Let stand a few minutes, allow the milk solids to settle to the bottom. The "clarified" butter is the clear yellow ...

Note: Chicken or duck (trimmed of excess fat) may be substituted for the rabbit; cook the duck 20 minutes longer or until tender. Stir together the flour and salt and pepper in a large bowl. Add ...

Rabbits “are helping win the war,” proclaimed a Los Angeles Times article from 1943. Touted as a patriotic food during World War II, rabbits were raised by thousands of Americans in their backyards.

Braised Rabbit with Potatoes, Kale and Oranges (yield 20 servings)Ingredients:-1 T. canola oil-6 rabbit hind quarters-¼ t. salt-¼ t. crushed black pepper-3 c. chicken stock-3 Yukon gold potatoes cut ...

Elias Cairo is salumist and owner of Olympia Provisions, an authentic charcuterie and meats company based in Portland, Oregon. Cairo spent five years training under master chef Annegret Schlumpf and ...

Matthew Kang is a correspondent for Eater. Previously, he was the lead editor of Eater’s Southern California/Southwest region. He has covered dining, restaurants, food culture, and nightlife in Los ...