Quail and dove shoots are still serious Southern rituals, and my father always hunted when I was growing up. Quail meat is darker than that of dove, which has a tendency to be dry. While I don’t shoot often anymore, I do love to reap the rewards from my friends and relatives who hunt. I can hardly eat or cook quail without thinking about a dinner party Mama hosted when I was young. She was frying the quail and her hand was splashed with hot grease. Instead of going to the hospital, she sat with her hand in a bowl of ice water in her lap under the table so as not to disturb her guests. Some people might think that was incredibly stupid, but all I can think about is her amazing hospitality and selflessness. Mama and I have laughed about it in later years, because the unexpected bonus is she has no age spots on that hand.
Turn humble onions into this thrifty yet luxe pasta dinner.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.