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 ...

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 ...

“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 ...

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A group of pigeon-loving bird watchers wants New Yorkers to thank their feathered friends today for all the “charm” they drop on Gotham. “National Pigeon Day” is set to be celebrated in Central Park ...

Squab, the richly flavored poultry delicacy, has made a significant comeback. Now this low-fat, low-cholesterol bird is being enjoyed for its dietary virtues as well as its taste and tender, dark meat ...

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” — ...

LONDON — The streets of downtown London aren’t even safe for the pigeons anymore. Hundreds, perhaps even thousands, of the world’s most famous pigeons are missing from their favored concrete feeding ...

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 ...

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 ...