If I had to name a signature secondo at the Osteria, this agrodolce preparation of quail would be it. The quail are stuffed with a savory mixture of pancetta and herbs, and then drizzled with honey and aged balsamico condimento. When Matt and I travel to fund-raising and other food events around the country, this is the meat dish we most often choose to serve because it can be prepared ahead of time, and I’ve never met anyone—not even quail skeptics—who wasn’t completely enamored of it. It’s also easy to pair with wine. The gamey flavor of the bird and the pork can handle a big, fruity wine, and it doesn’t overpower even the finest wines.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
There’s a reason they say, “easy as pie,” you know?
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
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.