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Squab B’stilla

At Mo Mo, chef Greg Malouf serves his b’stilla in individual portions, but we’ve opted to make a large pie designed to be served in wedges.
November 2004
recipes

Roast Squabs with Porcini and Country Bread Salad

Laurent Manrique cooks these squabs on a rotisserie over an open fire; we’ve adapted the recipe for the home oven.
October 2001
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