A platter of roasted quail served with polenta “makes a savory autumn Italian-style feast,” said David Tanis in his new cookbook, A Platter of Figs (Artisan). For this recipe, served over polenta, he ...

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 ...

Editor's note: Times-Picayune photographer David Grunfeld tours the "12 under 12." David Grunfeld / The Times-Picayune Roasted quail is served with steamed buns at Nine Roses. You'll be hard-pressed ...

Montereau Executive Chef Richard Applegate has a "special occasion" kind of meal with braised quail and roasted pumpkin puree. Cook bacon in heavy bottom pot or Dutch oven to render the fat. Brown the ...

Season the quail and reserve. Heat canola oil in a large saut� pan over medium heat; add bacon; saut� until barely crisp. Add the quail and cook on both sides until golden — about three minutes ...

The quail is semi boneless and marinated with thyme and olive oil over night. The Quail is seasoned with sea salt and cracked pepper and then grilled on the mesquite charcoal burning grill. The ...

For the salad: Chill salad greens and carrot strips until ready to serve. Combine mustard and honey; set aside. Heat 1 tablespoon oil in a small pan and fry shallots until softened, about 2 minutes.

Ever since tasting tea squab many years ago at Chez Panisse in Berkeley, California, I've been fascinated by small game birds such as quail and pheasant. But it wasn't until we moved to Salem that I ...

Sweat the leek in olive oil over medium heat until soft. Add the peas, water and salt. Increase the heat to high. Bring to a boil. Reduce to a simmer and cook until the peas are soft. Strain making ...

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