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 ...

At San Francisco’s State Bird Provisions, chef and owner Stuart Brioza built the entire menu around a dish of fried quail. The decision isn’t too surprising if one reads into the name of the ...

Steiner Ranch Steakhouse, located on Lake Travis, serves some of the best food in the area and holds with it the history and legacy of world world champion rodeo family — the Steiners. The restaurant ...

chef-owner of State Bird Provisions in San Francisco. Today we're gonna cook a fried quail dish, one that we make an awful lot of at the restaurant. So before we start frying the quail, what we're ...

Sometimes you don’t feel like chicken. Chef Matt Ford elevates a Southern standard by swapping quail for the old yard bird, adding pickles to the biscuit batter, and inventing an in-your-face ...

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 ...

The two quails are treated like chicken-fried steak. Each dark-meat bite of bird combines the juice and crunch of the Colonel but without the sugar, salt, and grease. They sit atop the most silken ...

Words can’t describe how I feel now about missing out on Mr. Bunky’s all the years I’ve lived in Columbia. It’s the kind of place where it’s easier to talk about what it isn’t than what it is. It’s a ...

HOUSTON (KTRK) -- For over 30 years, Rainbow Lodge has been treating food lovers to succulent Wild Game and Regional Gulf Seafood. Executive Chef Mark Schmidt shares his recipe for Southern Fried ...

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 ...

Sourcing ingredients is an increasingly important part of many culinary ventures, and, in the case of Fowl Boys, it is California’s state bird that they are raising for their quail-centric pop-ups.