In our new column That Thing I Always Cook, offer up the story behind their go-to —something we could all use right about now.
First up: DJ, health advocate, and founder of wellness site Hannah Bronfman, who shares how to make her beloved Moroccan-inspired braised chicken with apricots and olives.In college, instead of heating up frozen DiGiornos or hoarding Tater Tots in the dining hall, would cook chicken milanese, steak, and stews for her roommate and neighbors.
When her friends hosted a fried chicken cooking contest, she took the extra step to reach out to her grandfather’s chef, the woman who taught her how to cook at a young age, for her secret ingredient to ace the competition.
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