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 ...

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 ...

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Chefs and gourmets are fond of the young farmed pigeon known as squab, whose meat has a light, gamey flavour almost like liver. It's a bird that can be cooked in a number of ways, some of which can be ...