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1/2 Squab Squab (pigeon) is a funky fowl that’s favored by the French. On an episode of last season’s “Top Chef” where contestants had to cook for culinary masters, Jacques Pepin confessed his passion for squab and how it resonated with pleasant boyhood memories of growing up in France. Certainly when squab is done well, it’s a [...] Leary’s take on pork schnitzel is simple and fairly classic. Two large portions of pork loin have been pounded out to a medium thickness, and the lightly breaded covering honors the pork without overwhelming it. A creamy English mustard sauce is the moat to the little food castle of pork schnitzel, crowned with a poached egg, red cabbage, and a wild dollop of sour cream. Sweetbreads in San Francisco I’m the kind of guy who automatically orders certain things when they’re on the menu, no matter the restaurant, time of day, season of year, or price of the certain thing in question. One of those things is sweetbreads. Sweetbreads are definitely not everyone’s idea of food. [...] | ||||||
