She’s known around the world, and now Chef Ariane Daguin is showing 7News how to make stuffed quail! Chef Daguin is the founder and owner of D’Artagnan, the leading gourmet food purveyor of ...

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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 ...

clip wings and legs off quail. French legs, and confit in duck fat. Reserve wings.QUAIL STUFFING: cook off 1pt of black rice and 1pt of wild rice with 1 onion. Cook until slightly over cooked. Chop 1 ...

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. KANSAS CITY, Mo. — If you’re hosting the ...

We report on vital issues from politics to education and are the indispensable authority on the Texas scene, covering everything from music to cultural events with insightful recommendations.

Three Southern classics are in this recipe: bacon, pecans, and cornbread. They complement the gentle flavor of the quail, which is a good dinner-party choice since it can be stuffed a day in advance.

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, ...