Clean any remaining feathers and/or bone fragments from the birds. To make the stuffing: In a skillet, brown the sausage. Add celery, onion and bell pepper. Cook until translucent. Sprinkle with ...

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 ...

Patrick Feges is in charge of smoked meats at the Heights restaurant Southern Goods and has a catering company, Feges BBQ. He frequently cooks for pop-ups, special events and private parties. His ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. Because they are so quickly cooked, quail can be sectioned or halved, dipped in egg and then in ...

For Gravy: Combine chicken stock and base in a saucepan over medium-high heat, bring to boil and reduce by half. While stock is reducing, make a roux by combining flour and butter in another saucepan ...

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 ...

The Approval Matrix: How You Doin’, Elphaba? Our guide to what’s highbrow, lowbrow, brilliant, and despicable.

You have reached your maximum number of saved items. Remove items from your saved list to add more. Quail salads are a lovely way to start a meal. I find the combination of soft green leaves and ...

Dear Chris: Awhile back, I had the opportunity of being the guest of a member of the Argyle Club for dinner. The service and surroundings were impeccable, as was the food. The fried quail was ...