I hope this quail recipe tempts you to venture away from the usual poultry mainstays. These smaller birds don’t have as much meat as others, but they make up for their size in flavor. On this platter, you’ll find all of my favorite Sicilian ingredients. Ricotta is the favored soft cheese of the south, and here I’ve blended it into a hearty, savory pudding. Pancetta, the essential flavoring of so many things Italian, gives the wilted spinach its salty punch. Olive oil–toasted breadcrumbs are the crunchy finish, a tasty result of the Sicilians’ thrifty mentality. And last but not least, currants and pine nuts are a classic Sicilian combination, bringing sweetness and earthiness to the dish. Grilling the quail gives them a smokiness you can’t achieve in the oven. Build a large fire, and spread the coals to heat the entire surface of the grill. If your barbecue is too small to accommodate all twelve birds at once, grill them in batches and reheat in a very hot oven just before serving. Watch the birds carefully as they grill, so they don’t overcook and dry out.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
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.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
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.