Cookbooks aren't just vessels of cooking know-how. More and more, they mythologize their authors, or perhaps more accurately consecrate the mythologizing process the Internet has already sent into ...

Chef Gabriel Rucker, the award-winning chef and main creative force behind Portland's Le Pigeon restaurant — which serves such items as foie gras johnny cake and beef cheek bourguignon — has ...

The film Pig might be about Nicolas Cage’s quest to find his missing truffle pig, but it was Cage’s pigeon-basting technique that most concerned Gabriel Rucker. One of Portland’s most prominent chefs, ...

In light of the Irish outrage over a New York Times pigeon-eating and desperate economic times article, We here at IrishCentral decided to highlight the best cooking methods of Irish Pigeon from some ...

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 ...

A MOTHER and son are hosting a medieval cooking event at Basing House this weekend, where they will show guests how to cook century-old dishes, including venison and pigeon. Karen Taylor and her son ...

1. In a large cooking pot, heat the oil. Add the brown sugar and stir until it has almost caramelized. 2. Add the meat or chicken with a little water and simmer until the meat is half cooked. 3. Stir ...

Pigeons are becoming a nuisance and defecating on Thailand government offices, historical sites, temples and houses while ravaging local crops A Thai district chief has clipped the wings of his town’s ...