If you were to flip open a 1975 edition of The Joy of Cooking, you might be startled by an illustration that demonstrates how to skin a squirrel. The page includes instructions on how to prepare a ...

Whether you call them bark burners, tree rats, or limb chickens, squirrels are good for more than frustrating you during deer season. They make delicious table fare when properly skinned, cleaned, and ...

As the kitchen manager at the Odd Soul, a pizzeria and bar in Springdale, Arkansas, Addie Hayes is used to spending Saturday mornings in front of a stove. But today, she’s a little out of her element.

“I love the sweet aroma of squirrel, and I’m surprised at most folks’ inexperience with serving the little guys,” says chef Levon Wallace, who heads up the kitchen at Proof on Main in Louisville, Ky.

The smell of collard greens simmering low and slow, a cast iron skillet of cornbread crackling in the oven, and biscuits ...