One of the happiest memories of my childhood in Cairo is the outings in the company of several uncles, aunts, and cousins to an old restaurant called Le Café des Pigeons on the way to the Pyramids, where we feasted on charcoal-broiled baby pigeons. Huge platters, piled high with halved pigeons sprinkled with lemon juice and parsley, were brought to us in the ancient gardens of the restaurant, overgrown with jasmine and bougainvillea. The birds were so young and tender we could eat them bones and all. Mediterranean pigeons are like squabs. You can also use poussins (small spring chickens) in the same way. They are best grilled over dying embers, where they acquire a most seductive flavor and aroma, but you can also cook them indoors, over the heat of a pumice-stone rock grill or under the broiler. Serve them with salad and pita bread.
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Spiced, tender meatballs get cooked atop a bed of rice pilaf speckled with pistachios and plump golden raisins in this quick, one-pot dinner.