OPB’s “Superabundant” explores the stories behind the foods of the Pacific Northwest with videos, articles and this weekly newsletter. To keep you sated between episodes, Heather Arndt Anderson, a ...

Steiner Ranch Steakhouse, located on Lake Travis, serves some of the best food in the area and holds with it the history and legacy of world world champion rodeo family — the Steiners. The restaurant ...

The signature item on the menu where Stuart Brioza uses a dim sum approach to Western food is his fried quail with changing seasonal accompaniments. Recently the bird was served on a tangled bed of ...

chef-owner of State Bird Provisions in San Francisco. Today we're gonna cook a fried quail dish, one that we make an awful lot of at the restaurant. So before we start frying the quail, what we're ...

There's a lot that's been said on this website and in the pages of Bon Appétit about Stuart Brioza and Nicole Krasinski's excellent San Francsico restaurant State Bird Provisions. Our own Andrew ...

When we saw Kentucky Fried Quail pop up on the menu at Aaron May’s newest venture, Praying Monk, we were intrigued and pretty excited to try one of these little birds covered in batter and deep fried.

At San Francisco’s State Bird Provisions, chef and owner Stuart Brioza built the entire menu around a dish of fried quail. The decision isn’t too surprising if one reads into the name of the ...

Words can’t describe how I feel now about missing out on Mr. Bunky’s all the years I’ve lived in Columbia. It’s the kind of place where it’s easier to talk about what it isn’t than what it is. It’s a ...

Sometimes you don’t feel like chicken. Chef Matt Ford elevates a Southern standard by swapping quail for the old yard bird, adding pickles to the biscuit batter, and inventing an in-your-face ...

Add articles to your saved list and come back to them any time. This crispy quail dish is such a treat. All you need are your hands and some wet wipes to have an awesome time – cold beer helps, too.

Pour buttermilk into a bowl. Cut quail into quarters and season with salt and pepper. Put quail in the buttermilk and marinate at least 1 hour (up to 4 hours). In a shallow bowl, combine flour, salt, ...