The game birds called grive that are the Sards’ quarry in the macchia are too small to cook over the open fire, hence they are often poached in white wine, then laid to cool on a palette of myrtle leaves and twigs, with a coverlet of yet more of the leaves, all of them scenting the flesh with soft perfumes, a reprise of the machinations of the old bracconiere (page 226). Yet another cunning Sard prescription is to tuck the birds inside a paper or cloth sack fitted with the herbs. By fastening the sack securely, one creates a vaporous chamber in which they rest and cool, breathing in the sweet steam. Lacking myrtle bushes, use whole branches of rosemary and thyme, fat leaves of sage, and the fronds of wild or cultivated fennel as lush surrogate bedding for the little birds. A few cloves of barely crushed garlic seem to invigorate the herbs. Luscious to carry on a picnic, one might prepare the quail—or game hens, a chicken, or a fat capon, adjusting the poaching times accordingly—the evening before, and next day carry along the sack of birds readied for lunch.
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.