A pair of quail roasted in the wood oven leans into a succotash of favas, green beans, corn, peas and dried cranberries. Grilled fat sardines, fresh from Monterey Bay, top herbed frisee and cherry ...

David Grunfeld / The Times-Picayune Roasted quail is served with steamed buns at Nine Roses. You'll be hard-pressed to find more diversity of flavors and ingredients for a lower price than at the ...

Place roasted quail on top of salad to serve. Per serving: 403 calories, 26 g fat, 88 mg cholesterol, 25 g protein, 18 g carbohydrates, 2 g fiber, 356 mg sodium, 57 percent calories from fat.

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 ...

Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. For this recipe, chef Daniel Boulud browns quail that have been ...

Repeat with the remaining quail in 2 batches, using 1 tablespoon of the olive oil each time. Roast the quail on the top rack of the oven for 5 minutes. Add the remaining 8 figs to the pan and ...

And for anyone ready to dabble in quail meat, you may be surprised to learn that when roasted, this type of poultry has a rich flavor and a juicy texture. Plus, it's surprisingly quick to cook.

I often wonder why, because nothing could be easier. If you can roast a chicken, roasting a quail is no problem, and it is ready in half the time. But there are more compelling reasons than ease ...

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Season with one-quarter teaspoon salt and one-eighth teaspoon pepper. 2. Butterfly the quail by using scissors to cut through the cavity down one side of the backbone of the birds. Place the quail ...