Season: November to March. Preserved lemons have a strong association with Middle Eastern and North African cuisines, and their unique zesty, salty yet mellow flavor permeates many of the traditional meat and couscous dishes of those regions. Strips of preserved lemon can also be added to salads, soups, and dressings, or mixed with olives and other appetizers. They are exceptionally easy to prepare, and I like to make them around the turn of the year when the new season’s lemons from Spain and Italy are in the shops.
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.