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 ...

Every time I pull my Catalan mortar and pestle off the shelf, I think of a late summer lunch at Mas de Daumas Gassac. I’d visited the vineyards and cellar of the wine estate in southern France that ...

Bo Bech wants people to be less afraid of food. "It would solve a lot of issues," he laughs. He doesn't mean issues in a restaurant—like Geist, the chef's Copenhagen flagship—but at home, with only ...

Jimenez Family Farms and is now purchasing whole lambs, goats and quail from the farm. Although the farm cannot fulfill the demand at Tender Greens (have you seen the line down the block?) the ...

We've seen menus across the States offer the wondrous "egg on top" of everything — from burgers to BLTs to pizza — but now there's a whole cookbook dedicated to the concept: Eggs on Top ($25) by ...

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"I GREW UP ON HIPPIE FOOD," said Austin, Texas, native Larry McGuire. "My mom worked at the first Whole Foods, and my dad was a baker." By the time Mr. McGuire dropped out of the University of Texas ...

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 ...

I ended up taking one of my favorite appetizers and modifying it slightly with the addition of the luxury ingredient. Quail eggs are a fantastically underused item, mostly due to their small size, but ...

Quail eggs are rolled in minced herbs to top leeks dressed with vinaigrette. ("Eggs on Top" /Chronicle Publishing) Asparagus Mimosa, asparagus sprinkled with hard-cooked egg bits, is a spring standard ...

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 ...

Quail is a versatile little bird whose lean flesh and small size means that it cooks quickly. The flavour of the meat welcomes many accompaniments (such as the ones overleaf), but I also enjoy it ...