Spiced Squabs with Onion Compote
Squab resists getting crispy even when it's roasted at high heat. Jean-Georges Vongerichten achieves both supercrisp skin and tender meat by butterflying the bird (cutting out the backbone and pressing on the breast bone to make the bird as flat as possible) and grilling it under the broiler. Then he adds a characteristic Asian fillip reminiscent of Hong Kong fried chicken: He sprinkles his golden bird with a mix of cumin, ground ginger, curry powder and cinnamon.
Slideshow: More Recipes from Jean-Georges Vongerichten