Several years ago, my mom told me about one of the most memorable foods of her childhood: deep-fried birds the size of sparrows. They were prepared by itinerant Chinese cooks who would stop by her parents’ home and offer various specialties, the best of which was this crunchy delicacy, eaten bones and all. The cooks never revealed their trade secrets, but several times Mom spied them dunking the birds in boiling water before frying them. The recipe sounded so simple and delicious that I decided to try to re-create the dish using quail. This recipe is the result of my experiments. Rather than boiling the birds, I steam them, which better preserves the flavors of the marinade while gently cooking the meat. Then I coat the quail with seasonings that help to color and crisp their skin. After the coating dries, I quickly deep-fry them. The moment you bite into one of these freshly fried birds, the tangled aromas of rice wine and ginger come wafting out. Look for quail at Asian and Mexican markets, where they are often sold frozen in six-pack trays. Check carefully before you buy, avoiding packages with freezer burn.
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.
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.