Joe Baur is a food and travel writer from the shores of Lake Erie, currently based in Berlin. His work has appeared in BBC Travel, National Geographic, Food52, The Guardian, and elsewhere. In the same ...

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 ...

On a hot Saturday morning in the waning days of summer, I joined a handful of people for a participatory quail slaughter at Pettibone Urban Game, a three-quarter-acre farm in Clinton Township, a ...

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 ...

Most people I know happily order quails in a restaurant but rarely think of cooking them at home. I often wonder why, because nothing could be easier. If you can roast a chicken, roasting a quail is ...

Chicken and turkey will always dominate the poultry menu, but for a nice change of pace, think small. Quail is often associated as a hunter-harvested extravagance from the Texas grasslands, but it’s ...

Shoppers looking to spruce up their Christmas grocery list with pâté and quail eggs are being asked to take care after a food ...

Quail has a reputation as a fussy dish that you only order at white-tablecloth restaurants or stuffy French eateries. But because more farms across the country are raising quality quail — much of it ...

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 ...