“The Dish” is a new, quick-hit monthly Palm Springs Life spotlight where we chat with chefs are restaurateurs across the ...

Quail has a reputation as a fussy dish that you only order at white-tablecloth restaurants or stuffy French eateries. But because more farms across the country are raising quality quail — much of it ...

During the autumn and winter months, many fine-dining restaurants offer wild game for its rich flavors, but according to executive chef Ted Ask, most overlook quail. That is not the case at Twin Farms ...

clip wings and legs off quail. French legs, and confit in duck fat. Reserve wings.QUAIL STUFFING: cook off 1pt of black rice and 1pt of wild rice with 1 onion. Cook until slightly over cooked. Chop 1 ...

My favorite wild game are duck, boar, venison and so on. However, one of my favorite recipes of all the time when it comes to the winter season is “Wild Quail 2 ways.” This is not an ordinary quail ...

A down-home dish that utilized Alabama native species of wild game and vegetables was crowned champion recently at the Alabama Wildlife Federation (AWF) Wild Game Cook-Off Finals at AWF’s Lanark home.

Because of zoning and permit restrictions, only a very few California wineries have on-site restaurants. Many wineries do have chefs, but opportunities for the public to sample dishes developed to ...