Pistachios work better than other nuts as a crust for fish or chicken, or even quail. They aren’t as unctuous and oily, and they don’t burn or ooze when you press them into skin or flesh to be seared.

Chef at Spring Creek Quail Farms, Andrea Monzon shows us easy quail egg recipes. For more information, visit SpringCreekQuail.com Follow @SpringCreekQuail This segment aired on the KTLA 5 Morning News ...

Quail seems intimidating to cook, but it's actually quite easy and fast. Hugh Acheson is the Canadian-born chef and restaurateur of Empire State South in Atlanta and Five & Ten in Athens, Georgia. He ...

Forbes contributors publish independent expert analyses and insights. Claudia Alarcón covers food, drinks and travel in places near and far. Quail eggs have long been perceived as a high-end delicacy, ...