When you buy your quail, try to get the biggest ones you can find, and make sure they’re semi-boneless, meaning only the drumsticks and wings are left intact for the shape of the finished bird. When you’re working with a bird this tiny, having someone else bone it is helpful. If you have mad knife skills, go for it. Using foil strips like huge twist ties helps set the shape of the quail as they cook, resulting in a pleasingly plump little package. Soft Polenta (page 66) and braised greens are the perfect accompaniments.
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.