The signature item on the menu where Stuart Brioza uses a dim sum approach to Western food is his fried quail with changing seasonal accompaniments. Recently the bird was served on a tangled bed of ...

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 ...

There's a lot that's been said on this website and in the pages of Bon Appétit about Stuart Brioza and Nicole Krasinski's excellent San Francsico restaurant State Bird Provisions. Our own Andrew ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. Because they are so quickly cooked, quail can be sectioned or halved, dipped in egg and then in ...

Pour buttermilk into a bowl. Cut quail into quarters and season with salt and pepper. Put quail in the buttermilk and marinate at least 1 hour (up to 4 hours). In a shallow bowl, combine flour, salt, ...

This crispy quail dish is such a treat. All you need are your hands and some wet wipes to have an awesome time – cold beer helps, too. If quail isn't your bag, or it's hard to find, chicken wings are ...

These little birds cook up quite delightfully, and you can even add their eggs to the dish. WHEN a pair of quail were held up in front of grade 3 at Collingwood College, not one child had seen them ...

Mrs. Jacque Wynne, a true Dallas original, hosts a Southern quail fry at home. COME AND GET IT: James Bramlett, like Jacque, believes in a good cast-iron skillet. (Left) Jacque dons jeans and the ...

Season the four individual quails with salt and black pepper. In a large sauté pan, add the extra virgin olive oil over medium heat and add the 4 quails breast side down. Cook until golden brown then ...