What She Is Known For: Cooking that’s both understated and immensely influential. Mediterranean-inflected dishes firmly rooted in the soil and seasons of Britain. IN THE EARLY 1990s, when Margot ...

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 ...

Most people I know happily order quails in a restaurant but rarely think of cooking them at home. I often wonder why, because nothing could be easier. If you can roast a chicken, roasting a quail is ...

Yum, what a delicious wintertime dish, with stimulating aromas and flavors to force a way through cold and damp, even doldrums. Certain wines do that too, with their heady perfumes, stout construction ...

Many people who love quail rarely cook it at home, said David Tanis in The New York Times. Yet “nothing could be easier”: It’s like roasting a chicken, but in half the time. You might have to order ...

Rachel Khoo serves up the most delicious dishes inspired by the places she’s visited in this first extract from her new book My interest in roasting quails stemmed from the limitations of my tiny ...

In pot, combine rice and chicken stock; bring to a boil, reduce heat to a simmer and cook according to package directions until rice is soft and most of liquid has been absorbed. Add carrot, onion, ...