At San Francisco’s State Bird Provisions, chef and owner Stuart Brioza built the entire menu around a dish of fried quail. The decision isn’t too surprising if one reads into the name of the ...

If asked to name one Southern dish worthy of praise, for most folks it would be fried chicken. But for me, there’s something about the taste of farm-raised quail with its delicate, close-to-the-bone ...

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 ...