2 squabs (Rock Cornish hen can be substituted for economy, if desired, but don’t expect the same intensity of flavor) 1 teaspoon paprika, Hungarian hot preferred 1 teaspoon freshly ground black pepper ...

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 ...

Wrapping a meaty bird like squab in bacon, then roasting it with fresh table grapes makes for an enticing main course that's salty, sweet, crispy and juicy all at the same time. Count Paolo Marzotto, ...

B’stilla is a Moroccan dish traditionally made with squab (aka a pigeon that hasn’t yet learned to fly). If you can’t find squab, it’s easily substituted with chicken thighs. Don’t be tempted to ...

Martin Booe last wrote for the magazine about Hawaiian poke Once upon a time, the savvy gourmet looking to indulge in the peak poultry experience was most likely to dine on squab. But few people ...

Chef Anne Kearney used to serve a pan-seared squab at Peristyle restaurant that was a town-and-country sort of dish. The moist, red meat was cushioned on a bed of rustic, giblet-laced dirty rice, then ...

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“My wife and I got married in the Bay Area last year, and we had our reception at Oliveto. I’d been there a few times before, introduced myself to the chef [Paul Canales], and it was perfect. We had ...