Birds

Recipes|
January 20, 2013

State Fare: Stuffed Quail With Blackberry Essence

October in Texas doesn’t always mean cool weather, but it does mean the beginning of quail season. At Anthony’s in Houston, chef Bruce McMillian stuffs the small succulent birds with seasoned wild rice and couscous, roasts them to a turn, and finishes them with a garnet-hued blackberry sauce. Hunters may

Recipes|
January 20, 2013

State Fare: Savory Roast Pheasant

The bird on your Thanksgiving table this year should be pheasant—specifically, the savory roast pheasant with garlicky sausage jambalaya dressing from Cheryl and Bill Jamison’s new cookbook, Texas Home Cooking (Harvard Common Press). Rubbed with a pungent Tabasco seasoning, this handsome variation on the holiday menu takes an excursion through

Recipes|
January 20, 2013

State Fare: Cornish Game Hens Acapulco

“We thought about closing Hilltop after we bought it, but we just about had a mutiny on our hands,” says James D. Smith, Jr. He was speaking of the legendary country eating place that Madalene Hill opened 38 years ago in Cleveland, just a few miles from its present incarnation

Recipes|
January 20, 2013

Barbecued Roast Goose with Cornbread-Oyster Stuffing

For the main course, baste roast goose with a savory barbecue sauce and stuff it lavishly with cornbread and oysters.1/2 cup unsalted butter 1 cup chopped yellow onion 2 tablespoons celery, diced 2 tablespoons carrot, diced 2 serrano chiles, seeded and minced 4 cloves garlic, minced 1/4 cup dry white

Recipes|
January 20, 2013

Split Quail With Juniper Berries and Gin

Serves 4 Preparation Time: 5 Minutes Cooking Time: 20 to 30 Minutes8 small (4-ounce) or 4 large (8-ounce) quail, split down the back and flattened 1/2 cup flour mixed with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1 teaspoon thyme 3 tablespoons unsalted butter 4 shallots, minced 16

Recipes|
January 20, 2013

Boneless Smoked Quail

Boneless Smoked Quail6 boned quail, about 3 ounces each 2 teaspoons Lawry’s seasoning salt 2 teaspoons Ac’cent seasoning 1 teaspoon paprika 1/4 teaspoon cracked black pepper 3/4 teaspoon Old Bay seasoningMix spices together, adding water (about 7 to 8 teaspoons) until an almost thin consistency is reached. Be careful not

Business|
March 1, 2002

Swamped!

If you're looking for endless stretches of pristine coastline, more birds than you can count, and the state's largest concentration of alligators, then Port Arthur is your gateway to an unexpected adventure.

Critters|
April 1, 1999

Wing Tips

Where to see the painted bunting, the summer tanager, and other feathered friends: A guide to the best birding spots in Texas.

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