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 ...

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 ...

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, ...

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 ...

Jean-Georges Vongerichten is one of the most famous chefs in the world. His flagship Jean-Georges in New York City has two Michelin stars and four stars from The New York Times. The award-winning ...

I said that last week’s challenge, to cook in the kitchen of chef Eric Ripert’s four-star Le Bernardin and recreate his subtly perfect seafood, would scare the chef-pants off of any chef. I can only ...