Preheat oven to 400°F. Season quail inside and out using salt, pepper, and granulated garlic then set aside. In a cast iron skillet, heat vegetable oil over medium-high heat and brown sausage, ...

Comment: In 1999, I published the first edition of Hot Beignets and Warm Boudoirs. The recipes in it came from bed and breakfasts across Louisiana. Of course, I uncovered many great recipes, but of my ...

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For your Christmas meal, New Year's celebration, or any other festive occasion, serve your guests quail as the main dish! A poultry dish with fine and delicate flavors that will change your usual ...

Now that fall is here, game birds are showing up in intriguing ways. Melisse: A carved roast partridge is served on braised red cabbage surrounded by chanterelles, chestnuts and a foie gras emulsion.

Comment: This gumbo was created for Craig Claiborne of The New York Times. When he asked me to come to his home on Long Island to create a special dinner depicting the evolution of Cajun and Creole ...

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Get out a sharp knife and brush up your deboning skills to create this family recipe from Usner.Makes 6 servings 1 cup oil 1 cup flour Bones from 6 quail (see below) 1 cup chopped onions 1 cup chopped ...

On Sept. 7, a few months short of his Richmond Heights restaurant's 14th anniversary and two days after his 41st birthday, Steve Gontram worke… Get up-to-the-minute ...