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 ...

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.

Instructions: Heat grill to medium high heat and set up indirect grilling method (coals set aside to one side of grill). Season the quail with salt and pepper and set aside. Mix together marinade of ...

Pistachios work better than other nuts as a crust for fish or chicken, or even quail. They aren’t as unctuous and oily, and they don’t burn or ooze when you press them into skin or flesh to be seared.

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 ...

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Joshua Hopkins, executive chef and co-owner of Abattoir, has built his reputation around utilizing whole animals in his cooking, crafting dishes like tripe noodle soup and duck rillettes. His ...

1. Rinse snapper filets and pat dry with paper towels. 2. Season with salt, pepper and desired seasoning blend. 3. Place snapper fillets, skin sides down, in skillet over medium-high heat. 4. Cook ...

Many people who love quail rarely cook it at home, said David Tanis in The New York Times. Yet “nothing could be easier”: It’s like roasting a chicken, but in half the time. You might have to order ...