Marinate the squab In a food processor, combine all of the ingredients except the squab and salt and puree until nearly smooth. Scrape the marinade into a large baking dish. Season the squab breasts ...

Squab resists getting crispy even when it's roasted at high heat. Jean-Georges Vongerichten achieves both supercrisp skin and tender meat by butterflying the bird (cutting out the backbone and ...

There were days a couple of years ago when you might have spotted Lee Hefter, executive chef of Spago Beverly Hills, prowling through shops in Chinatown searching for an ingredient that then was ...

In order to demonstrate just how complicated food and wine pairing can get, we thought we would share with you a wine description and recipe from the latest edition of Wine Spectator magazine. James ...

Squab was a relatively common item on fine-dining menus 10 years ago, but it has since fallen out of favor. Executive chef Brian Roche is hoping to rehabilitate it with this dish, which he developed ...

From "After the Hunt: Louisiana’s Authoritative Collection of Wild Game & Game Fish Cookery," Chef John Folse, Owner & CEO of Chef John Folse & Company, 2517 South Philippe Avenue, Gonzales, La. 70737 ...

Preheat oven to 375 degrees. Season birds with salt and peppers, both skin and body cavity. Heat oil in medium ovenproof saute pan over medium-high heat. Add birds and cook on all sides for about 4 ...

Clean the squab, reserving the livers and giblets. Chop the liver and giblets fine, adding them to the same stuffing used for the turkey. Stuff the squab, and tie the legs with string. Rub the bird ...