Pungent and concentrated in flavor, preserved lemons are popular in Moroccan and Middle Eastern cooking. To use them, pull the lemon flesh away from the rind and discard. Give the rind a brief rinse in cold water, then dice or chop and add to a dish at the end of cooking. I use preserved lemons in my Artichoke Dolmades with Lemon Sauce (p. 20). They also add a distinct flavor to couscous and cracked wheat salads. You’ll want to use them sparingly (a tablespoon or two is typically enough) so they don’t overpower other flavors. This recipe doubles or triples easily.
A mix of turmeric, ginger, and milk thistle in Dose for Your Liver purports to support your liver health—but what does the research say?
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
There’s a reason they say, “easy as pie,” you know?
We tested multiple hacks, but only one created both tender and sweet bananas.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.