Chicken with Caramelized Sumac Onions, Preserved Lemon and Israeli Couscous
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This one-pot chicken meal is fairly quick to pull together, can be made ahead, makes great leftovers and just bursts with flavor!
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Featured Recipes
Salmon, Rosemary-Rubbed Side of, with Roasted Potatoes, Parsnips and Mushrooms
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This recipe was in the Dec 2010 Bon Appétit and is absolutely divine. I once omitted the parsnips and just added more potatoes and the dish was still fabulous so feel free to be flexible. I've never served this on salad greens but tend to serve the veggies around the salmon on a large platter; you can garnish with rosemary sprigs if you want. Also, the wine deglazing is nice but not necessary, so if you don't have any red wine open or you don't want to open a bottle, just skip this. The salmon is so moist that no one will miss the wine drizzle.
Read MoreEASY Preserved Lemons
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If memory serves, this recipe hails from epicurious. It's so easy, quick as can be, and the lemon slices last for ages in the fridge!
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