With Thanksgiving around the corner, food is on everyone's mind. While most are thinking about giant turkeys, there is a bird ...

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 ...

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 ...

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 ...