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recipes 2007 11 lemon herb turkey with lemon garlic sauce
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Cooking
It features a whole lemon—rind, pith and all.
Ali Francis
Cooking
The best bird for your feast is actually a chicken.
Shilpa Uskokovic
Cooking
Food director Carla Lalli Music shares why taking the turkey outside is the best thing you can do for your bird.
Carla Lalli Music
Cooking
Sunny, golden, and perfect for sharing.
Antara Sinha
Cooking
If you’ve ever said the words “too much garlic,” don’t talk to me or this chicken recipe ever again.
Amanda Shapiro
techniques
In the new world of sauces, it's not butter but garlic, herbs, citrus, and olive oil that bring flavor and a refreshing lightness
Bon Appétit
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
techniques
Eight ways to transform fresh herbs from mere garnishes into main attractions
Bon Appétit
Cooking
From a bacon-wrapped "turketta" to a barbecued bird, we've got your Thanksgiving table covered with four new recipes.
Bon Appétit
techniques
Do you love tradition but crave new flavors for the big bird? We got you.
Julia Bainbridge
Cooking
Meet the creamy, ultra-garlicky white sauce that you’ll want to put on just about everything.
Emma Wartzman
Cooking
And it's a righteous excuse to use all those aging herbs in your fridge.
Alex Delany
Culture
Easy sauces you can throw together to make proteins, vegetables, or grains taste better.
Alyse Whitney
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
Need some turkey day inspiration? Here's how the #BAhot10 chefs cook their Thanksgiving birds.
Rochelle Bilow
Cooking
The "whoa" is 'cause you confit it in olive oil
Bon Appétit
Cooking
This soup has just three other ingredients, but garlic is the one that matters.
Chris Morocco
Cooking
Have more fresh herbs than you know what to do with? From big green salads to compound butter to simple syrup, here are 11 great ideas.
Rochelle Bilow
Cooking
Avgolemono might as well be Greek for heaven (it's Greek for egg-lemon)
Carey Polis
techniques
Amy Albert
Cooking
Garlic and spice make everything nice. (Is that how it goes?)
Alex Beggs
Cooking
It’s the poultry-perfect gift that keeps on giving.
Carla Lalli Music
Cooking
Put a few ingredients in a jar, and just let it go—aka, the easiest way to start fermenting at home.
Elyssa Goldberg
Cooking
It‘s creamy, it’s cheesy, it’s garlicky, and just as can’t-stop-eating-it delicious as the OG basil-based one.
Emma Wartzman