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 ...

We really don't talk about quail enough. It's a delicately flavored, mildly gamey bird that can be roasted, broiled, or fried in just a few minutes, much quicker than chicken. The key is to keep the ...

Kwek-kwek is a Filipino street food of orange-battered quail eggs, fried to light crisp. Learn an authentic, easy recipe with ...

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 ...

Chef of the moment Stuart Brioza stopped in to the Bon Appetit offices recently and showed them the secret to the restaurant's signature deep-fried quail (CA's state bird, in case you've been living ...

Add Yahoo as a preferred source to see more of our stories on Google. Credit: Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely We really don't talk ...