“When I serve fried guinea hen, I call it simply ‘fried bird’ because it truly is the best fried bird,” says J.J. Johnson, chef at Henry, New York City, and author of Between Harlem and Heaven. “I ...

For the brine: Place the rosemary, thyme, and garlic in a large saucepan over low-medium heat with 10½ cups of water. Bring to a boil, lower heat, and let simmer for at least 30 minutes. Remove from ...

Joe Beef buys its guinea hens from Kim Côté, a friend of the chefs' from Kamouraska, Quebec, who works at the town's Niemand Bakery and raises guinea hens on the side. McMillan says Côté hasn't eaten ...

Preheat the oven to 400 degrees. Using a truffle shaver or (Japanese mandolin) shave ½ oz. black truffles into paper thin slices. Place the shavings into a neat pile and cut very finely across the ...

2 celery roots, peeled and cut into a large dice 2 large carrots, peeled and cut into a large dice In a large sauté pan, heat the oil over medium heat. Add the sausage meat and sauté, breaking it up ...

To cook the guinea hens: Preheat oven to 350 degrees. Place the guinea hens on a large sheet tray with a rack and cook for approximately 1 hour, or until the internal temperature reaches 135 degrees.

Aprons for a good cause, a roasting pan for the holiday bird and more food news. By Florence Fabricant Not enough Thanksgiving guests for a 12 to 16 pounder? There are other avian options to bronze in ...

Preheat the oven to 400 degrees. Using a truffle shaver or (Japanese mandolin) shave ½ oz. black truffles into paper thin slices. Place the shavings into a neat pile and cut very finely across the ...