We’re delighted to introduce you to the chefs, cookbook authors and food writers who have contributed recipes to our site. Be sure to browse through the profiles of these and our many other contributors to learn more about them and what they’re cooking!
"This is a complex soup with many layers of flavor and texture. A little goes a long way. "
"Hail the Glorious Twelfth – the day every August when grouse season begins in Scotland. Should you be lucky enough to have a brace or two of these fat little birds, this classic dish will do them, and your appetite, justice."
"Quail can be a quick, easy weeknight dinner, or a special party-worthy dish, as in this recipe for quail stuffed with fresh chanterelles and foie gras."
"Chris Hastings' says that short ribs or pork or lamb shanks could be used in this recipe in a pinch. What makes this recipe is the homemade veal stock. "
"Cookbook author Paula Wolfert is an advocate for clay-pot cooking. She likes to brown the meat, in this case, guinea fowl, in a flameware or other clay pot, with little or no fat. This encourages deep caramelization and intense flavors to develop."