Lately, I’ve been loving Fiddlehead’s Hodad porter (and Long Trail’s Limbo IPA, but that’s another story), and after drinking a couple the other night, it dawned on me that this porter also has ...

Chef Tsai is a James Beard & Emmy Award-winning chef, philanthropist, TV personality, and entrepreneur. He is the creator of award-winning restaurants, author of five cookbooks, and current ...

Instructions: Heat grill to medium high heat and set up indirect grilling method (coals set aside to one side of grill). Season the quail with salt and pepper and set aside. Mix together marinade of ...

“You know your kitchen is small when you’re making salad on the stove,” Suzanne Goin says as she pulls a cutting board over to her range and meticulously begins to slice radicchio leaves into long, ...

Dissolve the salt in 8 cups of warm water. Add 2 rosemary sprigs and both halves of the garlic head. Let infuse and cool for 15 minutes, then add the quail. Place the quail in the rosemary brine for 1 ...

Skip the turkey and chicken and be adventurous with quail. This recipe comes from Simply Ming, hosted by award-winning chef Ming Tsai. Heat a large oven-proof skillet over medium heat. Add olive and ...

The quail is semi boneless and marinated with thyme and olive oil over night. The Quail is seasoned with sea salt and cracked pepper and then grilled on the mesquite charcoal burning grill. The ...

For the marinade: Combine olive oil, garlic, coriander, salt and pepper. Massage the marinade into quail; marinate one hour. Reserve the marinade. Over medium heat, caramelize onions in the marinade ...

Austin’s Mezzaluna and its San Antonio sibling, Luna Notte, are high-profile, high-tech Italian eateries where the hungry and the hungry-to-be-seen congregate. Chef Harvey Harris is a former art major ...

Hunters and friends of hunters now have freezers full of venison, pheasant and other game. This is the week to use it up. Today's recipe comes from Martha Stewart via marthastewart.com. Butterfly ...