Chef of the moment Stuart Brioza stopped in to the Bon Appetit offices recently and showed them the secret to the restaurant's signature deep-fried quail (CA's state bird, in case you've been living ...

Prepare farro: In a heavy-bottomed sauté pan over medium heat, add olive oil and sauté onion until translucent. Add the farro and toast for 45 seconds, stirring constantly. Add chicken stock, lower ...

8 whole quail with breast bone removed (they can be ordered this way from the supermarket) Instructions: Heat oven to 350 degrees. Stuff the quails with the boudin. Wrap each quail with a strip of ...

Elias Cairo is salumist and owner of Olympia Provisions, an authentic charcuterie and meats company based in Portland, Oregon. Cairo spent five years training under master chef Annegret Schlumpf and ...

In ancient times in the Middle East, the pomegranate was a symbol of fertility. It's hardly a far-fetched idea. Break open a ripe pomegranate and delight in a multitude of red, red fecund seeds ...

Anyone remember the first Quail, or does anyone remember when this very same venue held the completely unpretentious and somewhat raucous Concorso Italiano? That festival of cool cars used to be a ...

Season the quail and reserve. Heat canola oil in a large saut� pan over medium heat; add bacon; saut� until barely crisp. Add the quail and cook on both sides until golden — about three minutes ...

Whole quail suspended and deep-fried over open fire. Crispy skin, tender meat, and pure ASMR cooking in the wild. Donald Trump's approval rating skyrockets with Hispanics King Charles Sends a Clear ...