In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can ...

The bird on your Thanksgiving table this year should be pheasant—specifically, the savory roast pheasant with garlicky sausage jambalaya dressing from Cheryl and Bill Jamison’s new cookbook, Texas ...

Sean Sherman, author of "The Sioux Chef's Indigenous Kitchen" (University of Minnesota Press), says, "When I was growing up on the Pine Ridge Reservation, we stocked our freezers with pheasant and ...

Notes: Pheasant is lean, so it benefits from having some kind of fat (in this recipe, bacon) placed over the breast before roasting. Make sure not to overcook the pheasant; set a meat thermometer at ...

The best restaurant chefs in the world — including the UK — are usually pretty secretive about what goes into the most famous dishes they serve. However, they'll do anything for a good cause — even ...

Cold weather brings to mind rich and hearty meals for me. Besides the usual beef, it's the season when I think of serving game such as elk, buffalo, lamb, duck, goose and pheasant. Pheasant has a rich ...

This rustic dish is the perfect vehicle for any game bird — cacciatore means “hunter” in Italian — but pheasant works particularly well given how similar it is to the more familiar chicken.