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pdfs moroccan chicken with olives and preserved lemons
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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
Cooking
Make the most of these salty, tangy, one-and-done flavor boosters.
Antara Sinha
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
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
Cooking
A new (easy!) recipe from pitmaster Bryan Furman will give you all kinds of ATL cred.
Hilary Cadigan
Shopping
Meet your new main squeeze.
Ali Francis
Culture
We're sharing the best home cook-submitted recipes from food52's latest contest. This week, the theme is "Your Best Recipe with Citrus and Olives."
Julia Bainbridge
Cooking
Sunny, golden, and perfect for sharing.
Antara Sinha
Culture
Plus, Ikea is debuting a new plant-based hot dog, Gwyneth Paltrow says she hates dill, and more.
Sam Stone
test-kitchen
The most loved, least understood ingredient in your kitchen.
Claire Saffitz and Belle Cushing
Cooking
Avgolemono might as well be Greek for heaven (it's Greek for egg-lemon)
Carey Polis
Cooking
It features a whole lemon—rind, pith and all.
Ali Francis
Culture
A photo editor shares the super simple dish that quells her Cuban food cravings every time.
Elizabeth Jaime
Lifestyle
In these uncertain times, domestic olive oils are a sure bet.
Kate Donnelly
Restaurants
At Kismet Rotisserie in Los Angeles, chefs Sara Kramer and Sarah Hymanson put a Mediterranean spin on their burnished bird.
Molly Baz
Culture
With distinctly different olive oils now made in more than 30 countries--from the Old World (Italy, Turkey) to the upstarts (Australia, Chile)--we tasted our way through dozens of bottles to bring you our five favorites from around the globe.
Amy Albert
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
Come on in, the peanut oil's just fine
Rachel Sanders
Culture
We gave you a sneak peek at three photos taken of recipes from A Bird in the Oven. You voted for your favorite, and now we're ready to reveal the winning recipe: Devil's Chicken with Sweet Pepper and Onions.
Julia Bainbridge
Cooking
Chicken thighs, with garlic-honey, are here for the first Rent Week of the year. Breathe. You're in a space now.
Alex Delany
A soy, garlic, and ginger marinade make this chicken extra flavorful.
Rochelle Bilow
Restaurants
Chef Josef Centeno uses a simple fish technique on chicken and it's nothing short of brilliant.
Josef Centeno
Culture
Check out what bloggers thought of our October issue's Lamb Tagine with Chickpeas and Apricots
Joanna Sciarrino
Cooking
It's hot out, but we're staying cool with lemony dressings, quick seafood dishes, and grilled everything.
Chris Morocco