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Spring for Something Different
The Local Palate
|The Local Palate Spring 2025
Let rabbit take center stage on your seasonal menu
When someone asks me what my favorite springtime protein is, I always say rabbit. This usually elicits an “Oh wow, never thought of that.” Or a chuckle and, “You mean the Easter Bunny?”
No, I don’t mean the Easter Bunny—however, there is a reason rabbit is the official mascot for the most sacred of annual holidays for many in this country, a holiday that celebrates rebirth and fertility. To quote food writer and recipe developer Kendra Vaculin: “In Northern Europe, folklore experts note that eating rabbit in the springtime was considered both a celebration of abundance and a way to ward off witches. The simple fact that rabbits proliferate this time of year make them a natural mascot for the season.”
Denne historien er fra The Local Palate Spring 2025-utgaven av The Local Palate.
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FLERE HISTORIER FRA The Local Palate
The Local Palate
Pit Stop for Pizza
This Western North Carolina pizzeria with creative pies will hit the spot this winter
2 mins
The Local Palate Winter 2025-26
The Local Palate
Taking Flight
Chef Bill Briand returns to the kitchen, delivering his mother's legacy on the plate
2 mins
The Local Palate Winter 2025-26
The Local Palate
SOUTHERN MAKERS Firing On All Cylinders
An Asheville ceramist pulls from his Japanese heritage
3 mins
The Local Palate Winter 2025-26
The Local Palate
Stalk Talk
It's time to give celery its due
3 mins
The Local Palate Winter 2025-26
The Local Palate
Le Meridien Madison Washington, DC
Guests checking into Le Meridien Madison in downtown DC will step into a gleaming lobby that harks back to the Golden Age of travel and the hotel's own rich history.
1 mins
The Local Palate Winter 2025-26
The Local Palate
Clever Cassoulet
Cajun flavors and local ingredients return this European dish to its peasant food roots
1 min
The Local Palate Winter 2025-26
The Local Palate
Handbags and Alligator Nuggets
From Louisiana to Italy, the exotic skin trade is a journey of conservation and controversy
4 mins
The Local Palate Winter 2025-26
The Local Palate
The Nickel Hotel
Charleston, South Carolina
1 mins
The Local Palate Winter 2025-26
The Local Palate
Taking Flight
Chef Bill Briand returns to the kitchen, delivering his mother's legacy on the plate
2 mins
The Local Palate Winter 2025-26
The Local Palate
The Delicious History of the Kolache
How a traditional Czech pastry became an iconic Texan treat
5 mins
The Local Palate Winter 2025-26
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