What is it ?
Though technically a game bird, quail is farm-raised nowadays. Small in stature (usually 6 to 8 oz.), quail is big on flavor with medium-dark flesh and a slightly gamey flavor. They are often cooked and served whole, or semi-boneless, where all the bones except the wings and legs are removed.
With ground ginger in the seasoning rub and fresh ginger in the glaze and butter, this bird really earns its title. The bold Asian-influenced flavor pairs especially well with the rich…
This hors d'oeuvre, excerpted from the Chanterelle cookbook, is an elegant take on an American classic. Don't worry: You don't have to peel enough tiny quail eggs to make the filling,…