Clean any remaining feathers and/or bone fragments from the birds. To make the stuffing: In a skillet, brown the sausage. Add celery, onion and bell pepper. Cook until translucent. Sprinkle with ...

The quail is the California state bird, and if you haven’t had his version, well, you’re missing out. Now Bon Appétit brings us a how-to and recipe from the restaurant, which also happened to be the ...

When we saw Kentucky Fried Quail pop up on the menu at Aaron May’s newest venture, Praying Monk, we were intrigued and pretty excited to try one of these little birds covered in batter and deep fried.

HOUSTON (KTRK) -- For over 30 years, Rainbow Lodge has been treating food lovers to succulent Wild Game and Regional Gulf Seafood. Executive Chef Mark Schmidt shares his recipe for Southern Fried ...

OPB’s “Superabundant” explores the stories behind the foods of the Pacific Northwest with videos, articles and this weekly newsletter. To keep you sated between episodes, Heather Arndt Anderson, a ...

Patrick Feges is in charge of smoked meats at the Heights restaurant Southern Goods and has a catering company, Feges BBQ. He frequently cooks for pop-ups, special events and private parties. His ...

For Gravy: Combine chicken stock and base in a saucepan over medium-high heat, bring to boil and reduce by half. While stock is reducing, make a roux by combining flour and butter in another saucepan ...

There's a lot that's been said on this website and in the pages of Bon Appétit about Stuart Brioza and Nicole Krasinski's excellent San Francsico restaurant State Bird Provisions. Our own Andrew ...

Dear Chris: Awhile back, I had the opportunity of being the guest of a member of the Argyle Club for dinner. The service and surroundings were impeccable, as was the food. The fried quail was ...