I love this dish, and you will, too—and your guests will be impressed. Set the table for a special eating experience, including a few scissors to pass around and a bowl for the parchment paper. Then present guests with closed, tempting packets: when they cut open the parchment, the sight and bursting aroma of savory-stuffed quail will fill them with anticipation, and they will dive right in. As an accompaniment, I would serve a bowl of hot polenta, farro, or wild rice, or a bowl of beans and black kale. Serve family-style, putting the bowl in the middle of the table, so everyone can spoon some onto the plate next to the quail.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.