Every year, migrating quails fly over the Mediterranean to Alexandria. Hundreds of the small birds fall, exhausted, on the dunes of the beaches of Agami, to be caught in large nets and collected in baskets. They are plucked and cleaned and marinated in a rich sauce, then grilled on the beaches over numerous little fires. Now quail farms are an important part of the local economy. Broiled quail are also a specialty of Lebanese restaurants, where they are served as mezze. The flavorings here are those of Alexandria.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.