James Beard Award-winning chef Marco Canora is a restauranteur and cookbook author known for his seasonal, Italian-inspired cooking at Hearth in Manhattan's East Village. He also owns Terroir wine bar ...

To make the sweet and sour rabbit stew, start by carefully flouring the pieces of meat (1), then brown a few pieces at a time in a pan where you have poured 8 tablespoons of oil (2). Brown the meat ...

Ask your butcher to "joint" the rabbit and cut it into equal pieces that will cook at the same speed; each rabbit should give you six pieces. The Anna's Rabbit recipe below comes from my friend, the ...