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, ...

It’s good to be the Squab King, but it isn’t easy. For one thing, hardly anyone knows that the “squab” part refers to delicate young pigeons, plucked and processed before the exertion of flying can ...

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 ...

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 ...

I love John Pleshette’s recipes – they are always seasonal and delicious. He’s an actor and a foodie who shares with us his weekly recipes. Mince together garlic, scallions, ginger, and the zest from ...

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 ...

Abejas opened last summer in Golden, tucked under a shingled awning typical of the town’s old-time mining-town vibe. Inside, you’ll also find references to Golden’s history and location, from gas ...

Food & Wine wasn’t the only Big Name to invite Jason Stratton to a party honoring great chefs. On Friday — before he flew to New York City to be annointed one of the nation’s “Best New Chefs” — ...

It’s good to be the Squab King, but it isn’t easy. For one thing, hardly anyone knows that the “squab” part refers to delicate young pigeons, plucked and processed before the exertion of flying can ...