What She Is Known For: Cooking that’s both understated and immensely influential. Mediterranean-inflected dishes firmly rooted in the soil and seasons of Britain. IN THE EARLY 1990s, when Margot ...

Quail is best eaten in a hands-on manner; provide a finger bowl and encourage your guests to dive in. Use wide slices of prosciutto to wrap the quail well; otherwise use two thin slices for each.

The sweet port-orange sauce makes the dish both robust and refined. Though impressive enough for a special occasion, much of the prep can be done ahead, making entertaining easier. This is ...

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Most people I know happily order quails in a restaurant but rarely think of cooking them at home. I often wonder why, because nothing could be easier. If you can roast a chicken, roasting a quail is ...

Many people who love quail rarely cook it at home, said David Tanis in The New York Times. Yet “nothing could be easier”: It’s like roasting a chicken, but in half the time. You might have to order ...

ONLINE EXTRA -- BIRDS OF A FEATHER: Herb-Roasted Pheasant with Wild Rice Stuffing . . . Roast of Incredible Game Birds with Proper Polenta . . . Chutney-Glazed Roasted Quail, etc. Herb-Roasted ...

Yum, what a delicious wintertime dish, with stimulating aromas and flavors to force a way through cold and damp, even doldrums. Certain wines do that too, with their heady perfumes, stout construction ...

What they’re known for: Celebrating British food and pub culture in their own neighborhood. Making everything from butter and bread to smoked fish in-house. The chefs’ first Slow Food Fast recipe is ...