A platter of roasted quail served with polenta “makes a savory autumn Italian-style feast,” said David Tanis in his new cookbook, A Platter of Figs (Artisan). For this recipe, served over polenta, he ...

Joshua Hopkins, executive chef and co-owner of Abattoir, has built his reputation around utilizing whole animals in his cooking, crafting dishes like tripe noodle soup and duck rillettes. His ...

For the salad: Chill salad greens and carrot strips until ready to serve. Combine mustard and honey; set aside. Heat 1 tablespoon oil in a small pan and fry shallots until softened, about 2 minutes.

Every time I pull my Catalan mortar and pestle off the shelf, I think of a late summer lunch at Mas de Daumas Gassac. I’d visited the vineyards and cellar of the wine estate in southern France that ...

Season the quail and reserve. Heat canola oil in a large saut� pan over medium heat; add bacon; saut� until barely crisp. Add the quail and cook on both sides until golden — about three minutes ...

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. KANSAS CITY, Mo. — If you’re hosting the ...

“You know your kitchen is small when you’re making salad on the stove,” Suzanne Goin says as she pulls a cutting board over to her range and meticulously begins to slice radicchio leaves into long, ...