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.
As energizing as an energy bar, with a much simpler ingredient list.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.