I love the rich and “wild” taste of quail. I’m not alone: because the flavor is appealingly gamey (but not as liver-y as squab), it’s one of the most popular and accessible game birds on the menu. At Bayona, I use Mississippi bobwhite quail, which is particularly plump and tender, but any variety will work in this recipe. When marinated and grilled, quail makes for the ultimate finger food. But the birds become sexy and sophisticated when paired with a lovely red wine sauce, plumped tart cherries, and sautéed spinach. Add a wedge of crispy polenta or some herb-roasted potatoes and you have a sweet and savory main course.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.