Pistachios work better than other nuts as a crust for fish or chicken, or even quail. They aren’t as unctuous and oily, and they don’t burn or ooze when you press them into skin or flesh to be seared.

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 ...

On this edition of Simple Cooking finds Donna prepares a tasty quail dumpling. On this edition of Simple Cooking finds Donna in the kitchen preparing a tasty quail dumpling recipe.

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 ...

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 ...

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 ...

Maneet Chauhan, cookbook author, TV personality, and chef-owner of Chauhan Ale & Masala House in Nashville, designed this dish to help get through a long, cold winter. “What I love about this recipe, ...

The chart on the inside cover of Hank Shaw’s newest wild-game cookbook, “Pheasant, Quail, Cottontail,” is worth the purchase price alone. It shows, in elegant simplicity, how a ruffed grouse has more ...