Early birds.  We see the advertisements and the signs everywhere for them, designed to fill tables at times when they might otherwise be empty.  You'll find reduced portion sizes of regular menu items, or perhaps menu additions, and maybe they'll be accompanied by a salad, or even a salad and dessert.  Those menu additions are oftentimes pasta, chicken or pork dishes.  It's unlikely you'll find a filet mignon, or rack of lamb, lobster or foie gras offered for an early bird special.    I remember being asked once when I was cooking professionally why regular menu items couldn't be priced ...   more »

When I spent time in Nigeria twenty years ago, there was a Lebanese baker with a shop just around the corner from my house. I would make a meat filling of ground goat, lots of garlic, onions, tomatoes, mint and other herbs, and bring it to him early in the day. He would wrap the filling in a terrific, savory dough and bake individual pies, little galettes, enough in number to last a couple of days. I'd pick them up later in the day, and would also bring home some manaqish (dough baked with Lebanese herbs and spices), and baklava. ...   more »