SF Chefs’ Favorite Comfort Foods to Cook at Home While Sheltering in Place | Eater SF

"I learned that Pim Techamuanvivit, the Michelin-starred chef behind Nari and Kin Khao, took home leftover Devil’s Gulch rabbits and makes a rabbit stew she calls "like my chicken soup": she quarters and browns the rabbits in a big pot, jams in lots of leeks, carrots, and cabbage along with tinned tomatoes and an entire bottle of white wine, simmers it for hours, and seasons it with a lot of fresh pepper — she describes the rabbit as a touch gamier, simple, and nourishing and points to an old Instagram post for the full recipe." - Becky Duffett