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magazine grilled lemon chicken and moroccan couscous salad
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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
Cooking
Hallelujah, the weekend is in sight, and you need a no-brainer dinner tonight to make Friday come faster. Quick Main Thursdays has you covered...
Guest
Culture
Get the recipe from Jeanne Kelley's new cookbook, Salad for Dinner
Julia Bainbridge
The Bon Appétit Test Kitchen
Cooking
The "whoa" is 'cause you confit it in olive oil
Bon Appétit
Culture
The Bon Appétit Test Kitchen
techniques
There's an art to a perfectly tender roast lemon chicken—but it's also easier than you think. Watch this video to learn the technique.
Rochelle Bilow
Cooking
Fall is closing in and this grilled chicken is about to fly the coop
Cameron Berkman
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
Culture
Restaurants need help. You need a new sauce for your can of chickpeas.
MacKenzie Chung Fegan
Culture
Amy Finley
Cooking
A weekly dispatch from Bon Appétit's editor in chief.
Adam Rapoport
Culture
The real fireworks this Fourth of July are in the picnic basket. Let chef Ari Kolender of Leon’s Oyster Shop take care of the menu.
Claire Saffitz and Belle Cushing
Culture
See how bloggers cooked up our sheet-pan salad
Joanna Sciarrino
Cooking
The magic of this dish lies in its simplicity.
Bon Appétit
Culture
Knock out holiday overeating and ease back into healthful habits with delicious meals like this.
Emily Fleischaker
Cooking
A new (easy!) recipe from pitmaster Bryan Furman will give you all kinds of ATL cred.
Hilary Cadigan
techniques
Why let meat hog all the heat? We've got 20 great grilled veggie recipes
Sam Dean
Cooking
It's hot out, but we're staying cool with lemony dressings, quick seafood dishes, and grilled everything.
Chris Morocco
Culture
When editor in chief Adam Rapoport throws a barbecue, it's the salad—not the meat—that has people going back for seconds and thirds.
Adam Rapoport
Cooking
A sambal-style hot sauce to please all kinds of heat seekers.
Bon Appétit