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A recipe from the Queens of King
These stuffed quails are incredibly festive. Bejewelled with sumptuous sultanas and pine nuts, something like this would have been eaten by aristocrats in Southern Italy. We like to serve one bird as a starter, with nothing but a squeeze of lemon and some olive oil.
Alex Baker of Yves in New York shares her recipe for Mussels Provencal
This recipe is my take on mussels provencal and is a really fun way to impress your guests in an easy way! Pete Wells wrote about it in my New York Times review so it is very dear to my heart.
We also served it all summer long at every event we have done and got rave reviews. It can be served cold or hot! Equally delicious