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 ...

Meanwhile, heat extra virgin olive oil and butter over medium heat in a pan. Season the squab generously with salt and pepper and quickly sear its skin for a minute or so. When browned ...

Culinary Arts is an occasional illustrated look at what we eat. The former Grill Room of the Four Seasons now holds a restaurant with a full-battery charge. “Beautiful birds,” matured longer ...

Breakthroughs, discoveries, and DIY tips sent every weekday. Terms of Service and Privacy Policy. Brobson Lutz remembers his first squab with perfect clarity. It was ...

"People are kind of afraid of it," Kostow recently told me over the phone. "There's a lack of familiarity with squab." Fair — I am low-key afraid of cooking squab. There's also the price ...

Try squab for its dark, gamy and richly flavoured meat. According to Chef Lui, squab is a favourite with many diners at Flower Drum. The bird’s dark gamy meat is richly flavoured and particularly ...

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 ...

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 ...

"We bring everything in fresh and send it out fresh. We are the only company that stocks squab fresh in the D.C. area," he says. "Poussins come in with head and feet on. The USDA doesn't allow ...

Assured of a regular supply, Hefter has been able to put dishes such as honey-lacquered squab on the menu. This sweet-spicy dish features Sichuan pepper-salt, which Hefter makes by grinding ...

In this video, I take on one of Julia Child’s more elegant and old-school recipes: roast squab, or coqulets sur canapés. It’s a rich, refined dish that’s all about classic French technique.