A Perfectly Cooked Pigeon Breast Without The Risk Of Drying It Out Pigeon breast might be small in size, but it delivers a bold, gamey flavor that deserves precision in the kitchen—and sous vide is ...
Here’s one for the flesh lovers. The first cookbook from Rucker, a James Beard Award winner and chef at Le Pigeon and Little Bird in Portland, Ore., has a lot of meat in it. But that won’t surprise ...
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