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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.