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 ...

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 ...

Dissolve the salt in 8 cups of warm water. Add 2 rosemary sprigs and both halves of the garlic head. Let infuse and cool for 15 minutes, then add the quail. Place the quail in the rosemary brine for 1 ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. The quail in this spicy recipe really benefits from a good stint in the marinade. Four hours will do ...

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 ...

Quail has a reputation for being fiddly and easy to overcook... this simple recipe takes out all the guesswork for perfectly tender and crisp quail.

Massage the quail with 1 tablespoon of the oil and sprinkle with a little salt. Heat a large frying pan over high heat, add the quail and seal for 3 minutes on each side or until golden. Transfer to a ...

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 ...