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 ...

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 ...

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 ...

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 ...

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 ...

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 ...

I'm very fond of quail and cook with them often. This particular dish is rich and deep in flavour yet still clean and summery. You will need to start this dish a day ahead as the quail need to ...