- Crazy-Good Chicken-Fried Rabbit
- Fried Egg BLTs with Arugula Aioli
- The Most Amazing Lemon Bundt Cake
- Ultimate Parker House Rolls
- Outstanding Triple-Decker Lemongrass Pork Burgers
- Striking Spinach-and-Grape-Leaf Pie
- Beer-Braised Corned Beef for St. Patrick's Day
- Summer Tease: Stone Fruit Pie with Buttery Streusel Topping
- Figs Squared
- Stephanie Izard's Mouthwatering Bread Salad
Warning: Test Kitchen Tease snapshots may cause cravings, lip-smacking and an unshakeable desire to cook.
This week in the F&W Test Kitchen, we seized a pre-weekend opportunity to use a grill for this terrific quail dish from Justin Smillie of Il Buco Alimentari e Vineria in New York City. Smillie marinates quail in an herbaceous mixture of parsley, oregano, kaffir lime leaves, garlic, chiles, orange juice and toasted spices, which lends tons of flavor to the meat and provides the basis for a perfectly crispy crust. Quail is super-lean and is best served medium-rare, so these little birds only took a few minutes per side over a scorching fire. At his restaurant, Smillie serves the quail with puffed cracked farro and roasted kumquats, but for testing purposes, we tasted it alongside shaved fennel and yogurt.
This recipe is for a future book project, but to experiment with something just as interesting and delicious, try this recipe for Chinese-inspired Grilled Quail with Goji Berries and Pine Nuts from 2012 Best New Chef Corey Lee of Benu in San Francisco.