A platter of roasted quail served with polenta “makes a savory autumn Italian-style feast,” said David Tanis in his new cookbook, A Platter of Figs (Artisan). For this recipe, served over polenta, he ...

Joshua Hopkins, executive chef and co-owner of Abattoir, has built his reputation around utilizing whole animals in his cooking, crafting dishes like tripe noodle soup and duck rillettes. His ...

Jimenez Family Farms and is now purchasing whole lambs, goats and quail from the farm. Although the farm cannot fulfill the demand at Tender Greens (have you seen the line down the block?) the ...

Yum, what a delicious wintertime dish, with stimulating aromas and flavors to force a way through cold and damp, even doldrums. Certain wines do that too, with their heady perfumes, stout construction ...

Most people I know happily order quails in a restaurant but rarely think of cooking them at home. I often wonder why, because nothing could be easier. If you can roast a chicken, roasting a quail is ...

Quail is best eaten in a hands-on manner; provide a finger bowl and encourage your guests to dive in. Use wide slices of prosciutto to wrap the quail well; otherwise use two thin slices for each.

Ever since tasting tea squab many years ago at Chez Panisse in Berkeley, California, I've been fascinated by small game birds such as quail and pheasant. But it wasn't until we moved to Salem that I ...

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Behind an antique two-pump gas station on the seaward side of Highway 1, up a path of stone steps laden with native plants and the fog-driven ghosts of Henry Miller and Anais Nin, before a stretch of ...