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 ...

These quick-cooking birds deliver deep flavor, while their petite eggs add a rich, custardy texture to everything from ...

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 ...

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.

The signature item on the menu where Stuart Brioza uses a dim sum approach to Western food is his fried quail with changing seasonal accompaniments. Recently the bird was served on a tangled bed of ...

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 ...

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 ...