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Photo: John Lee
Leave it to a renowned chef to take an obscure little bird and prepare it for the masses. Such is the case with Tyler Florence's Balsamic-Glazed Squab, from Fresh, his new cookbook we're working our way through. Source yourself some game bird (sub in Cornish hens if you can't find squab or quail) and get cooking!

Leave it to a renowned chef to take an obscure little bird and prepare it for the masses. Such is the case with Tyler Florence’s Balsamic-Glazed Squab, from Fresh, his new cookbook we’re working our way through. Source yourself some game bird (sub in Cornish hens if you can’t find squab or quail) and get cooking!

If you’ve never prepared small birds before, keep in mind there’s not a lot of meat on them (but what meat they have is delicious!). Pump up the volume of the other elements on the plate — for instance, crushing whole clementines for a vibrant, fresh raw sauce — and watch your dinner guests’ jaws drop in anticipation.

Reprinted with permission from Tyler Florence: Fresh