For the past year, Food52.com readers have been voting in weekly showdowns of reader-submitted recipes on a given theme. The winning recipes of each week will end up in Food52's upcoming cookbook, along with bios of the people who submitted them (Food52 explains the process in simple detail here).
Food52 and its co-founders Amanda Hesser and Merrill Stubbs have invited HuffPost Food readers to vote on week 24's contest (of the second year, and the second book).
This week's showdown is for the best recipe with citrus and olives.
Check the finalists out below, and vote for your favorite here.
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Moroccan Style Lamb
Photo: Sarah Shatz
Amanda and Merrill's notes on Moroccan Style Lamb on Food52.com:
Lighter and more brothy than what we typically imagine when we think of lamb stew, healthierkitchen's one-pot dish packs a lot of flavor without being a rib-sticker. The butternut squash soaks up the spiced broth and is a subtle counterpoint to the rich, meaty lamb and sweet, tender prunes. The spice mixture brings the lamb to life (make sure to go for a nicely marbled shoulder), and the lemon zest and green olives lift the dish with bright hits of acidity. We cooked our lamb for a little longer than 30 minutes, until it was nice and tender -- the squash started to break down, which we didn't mind, but if you prefer the chunks whole, just cut them a little bigger. - A&M
View the Moroccan Style Lamb recipe here.
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Chicken that Fancies Itself Spanish with Lemons, Onions & Olives
Photo: Sarah Shatz
Amanda and Merrill's notes on Chicken that Fancies Itself Spanish with Lemons, Onions & Olives on Food52.com:
When we tasted lastnightsdinner's rich, sea-infused pasta, our first thought was: "It's amazing that you can make something that tastes this good using fish from a can!" This simple, pantry dinner (the only thing you may have to shop for is the fennel) packs a punch with just a few ingredients. Perfectly al dente strands of pasta are tossed lightly in a sauce of garlic, fennel, tomato, lemon and vermouth, studded with briny bits of sardine; the oil from the canned sardines enriches the sauce, and a shower of lemony toasted breadcrumbs brightens the dish. We found it challenging to caramelize the fennel without burning the garlic; if you'd like, you can add the garlic after you've sauteed the fennel. - A&M
View the Chicken that Fancies Itself Spanish with Lemons, Onions & Olives recipe here.