“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 ...

To prepare the galantine of guinea fowl, first make the Vegetable broth: peel the carrot and cut it into coarse pieces (1), wash and cut the celery the same way (2), and finally peel the onion and cut ...

Enjoy a bold and flavorful twist on classic tandoori cooking with this roasted guinea fowl, also known as teetari. Marinated in a rich blend of spices and baked to golden perfection, this dish brings ...