Secrets of a Restaurant Chef

Chef Anne Burrell shares her secret to impressing guests without breaking a sweat. Her tender Sausage Stuffed Quail, wrapped in bacon and served with a port wine sauce, are elegant for a special occasion but easy enough for a weeknight. Her Tarte Flambee, cracker-thin and smothered in a creamy sauce with caramelized onions and smoky bacon, is equally crowd-pleasing and surprisingly cinchy. Celebrate the flavors with a glass of Alsatian Gerwurztraminer wine.