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, ...

Growing up in the South, my parents’ home didn’t have air conditioning. We slept with the windows open during the hot and humid nights in the summertime during my childhood. I can well remember the ...

Every time I pull my Catalan mortar and pestle off the shelf, I think of a late summer lunch at Mas de Daumas Gassac. I’d visited the vineyards and cellar of the wine estate in southern France that ...

Skip the turkey and chicken and be adventurous with quail. This recipe comes from Simply Ming, hosted by award-winning chef Ming Tsai. Heat a large oven-proof skillet over medium heat. Add olive and ...

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.

Dissolve the salt in 8 cups of warm water. Add 2 rosemary sprigs and both halves of the garlic head. Let infuse and cool for 15 minutes, then add the quail. Place the quail in the rosemary brine for 1 ...

Quail eggs are about a fifth of the size of chicken eggs with brown speckles dotting the shell. Approximately five quail eggs (weighing in at 9g each) equate to a chicken egg, which weighs 50g.

If you've never tried quail eggs, now is the time. These teeny speckled eggs look like something out of a fairytale book, but ...