EditorialA soft-boiled quail egg with sturgeon caviar served in a replica Fabergé egg at the 20,000 Leagues underwater-themed restaurant, in Las Vegas, April 1, 2023. (Beth Coller/The New York Times)
EditorialA soft-boiled quail egg with sturgeon caviar served in a replica Fabergé egg at the 20,000 Leagues underwater-themed restaurant, in Las Vegas, April 1, 2023. (Beth Coller/The New York Times)
EditorialDavid Kuo, the chef and owner of Little Fatty in Los Angeles, prepares his bone-in popcorn quail at the restaurant on June 3, 2022. (Lenny Gilmore/The New York Times)
EditorialA Palestinian man takes out a quail from a net after catching it on a beach in Deir Al-Balah, Deir al-Balah, Gaza Strip, Palestinian Territory - 23 Sep 2021
EditorialJuliana Soto, a biologist with the Instituto Humboldt in Colombia, measures the wing of a ruddy quail-dove near Florencia, Colombia, Aug. 8, 2021. (Federico Rios/The New York Times)