Middle Eastern rabbit liver mousse! Rabbit confit! Rabbit in pappardelle! Rabbit paella!

Find it in salad dressings, pasta sauces, smoothies, and cocktails.

D.C. bars and restaurants are using this earthy, sweet, grassy ingredient in desserts, cocktails, and savory dishes.

Where to find the grain in a burger, in porridge, and in a drink.

They are still far easier to find in Los Angeles enclaves than in the District. But the search is worth it.

At Poca Madre and Oyamel, chapulines come sprinkled atop guacamole, dressed up with lime and garlic, and even balanced atop cocktails.

After this weekend’s Pawpaw Festival, farmers markets will be your best bet.

Think cookie dough in a cup, in a cone, in a milkshake, or even sandwiched between two baked cookies.

Move over, smoked salmon and lox. Gravlax is here to mix up your brunch smorgasbord.

For a comforting bowl of food fit for the season, dig into a pile of this affordable luxury.