From one-pan dinners to simple cakes.
Quail makes an impressive and elegant entrée, and in this one-pan dish it's done in a snap. The birds are small enough to cook through entirely via searing on the stovetop. Once they're finished, add shallot, thyme, and pitted plums to the pan; deglaze with stock; and mix in honey. The final dish brings together the tender, crisp quail with a sweet, slightly tart sauce.
Perfect for breakfast, lunch, or dinner, this savory bread pudding combines the flavors of French onion soup—caramelized onions, Gruyère cheese, crusty bread—in a creamy one-pan dish. Oven-dried bread soaks up the eggy mixture better than staled, and a quick method of caramelizing onions saves time while still getting the onions nicely browned.
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