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magazine 2008 06 chicken with fresh herbs and sherry wine vinegar
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Cooking
A drop of sherry vinegar makes every dish better—find out why we're obsessed with it right now.
Christine Muhlke
Culture
The French wine La Vielle Ferme has been around since the ’70s, but it’s the latest brand to go viral.
Megan Wahn
Cooking
An overnight soak in Shaoxing wine keeps it juicy and tender.
Michelle Tchea
Cooking
Garlic and spice make everything nice. (Is that how it goes?)
Alex Beggs
Add red-wine vinegar to the list of things you ought to be making yourself
Melissa Hamilton
Culture
Pitmaster Erin O'Shea of Precy Street Barbecue in Philadelphia reveals her signature BBQ sauce.
Andrew Knowlton
Cooking
And it's a righteous excuse to use all those aging herbs in your fridge.
Alex Delany
Cooking
A new (easy!) recipe from pitmaster Bryan Furman will give you all kinds of ATL cred.
Hilary Cadigan
techniques
Make your grilled chicken better by doctoring it up with one of these 15 seasoning ideas. From Japanese spice blends to fish sauce, your bird is about to get a whole lot better.
Rochelle Bilow
techniques
Culture
Tart Vinegar is my secret weapon for dressings, marinades, and even cream cheese frosting.
Kyle Beechey
Culture
Once relegated to old ladies and British aristocrats, Sherry is now the pour of the moment. Here's all you need to know.
David Lynch
techniques
Cooking
Soda’s acidity tenderizes meat like chicken, while its sugar boosts caramelization.
Jesse Szewczyk
At the Canal House, winter is the season for drizzling vinegar over buttery spinach and simmering chicken...by a roaring fire, of course
Matt Duckor
Culture
Get the recipe from Jeanne Kelley's new cookbook, Salad for Dinner
Julia Bainbridge
Dawn Perry
Culture
We tasted and tasted (and tasted)
Bon Appétit
Culture
We gave you a sneak peek at three photos taken of recipes from Quiches, Kugels, and Couscous. You voted for your favorite, and now we're ready to reveal the winning recipe: Moroccan Chicken with Olives and Preserved Lemons.
Julia Bainbridge
Culture
A roundup of food news from around the Internet on October 15, 2014.
Rochelle Bilow
Cooking
When it feels like you're drowning in herbs, make this handy condiment.
Christina Chaey
techniques
*And* we have a fool-proof formula for developing your own
Mary-Frances Heck
Lifestyle
It's perfect for lifting a bowl of salad greens or waking up grains, beans, and vegetables.
Chris Morocco
techniques
Cheaper, tastier, better: It's time to learn how to make homemade barbecue sauce.
Rochelle Bilow