Easter Rabbit and a Side of Service Fee Advice from Portland’s Kachka

I think of Chef Bonnie Morales every spring as I plan my Easter lunch. A decade ago, just to be cheeky, I started cooking rabbit for the holiday meal. I’ve made classic rabbit with mustard sauce and rabbit ragu with pappardelle, but my all-time favorite Easter main is Bonnie’s rabbit in a clay pot from her cookbook, Kachka: A Return...