This week she offers a recipe for fried quail adapted from “Oregon’s Mother of Equal Suffrage” herself, Abigail Scott Duniway. Click here to subscribe. For previous stories, go here.

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 ...

Here, chef and butcher Elias Cairo finishes the crispy quail with a lemony garlic-spiced honey glaze and pairs it with Spiced Biryani from chef Biju Thomas. Find whole quail here.