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lemons

  • Recipe

    Sangria

    This is more of a formula than a specific recipe: it starts with a base of simple syrup, orange juice, brandy, and a dash of bitters. To that you can…

  • Recipe

    Grilled Peri-Peri Chicken

    Peri-peri sauce is a hot, spicy chile–pepper–based condiment that originated in the Portuguese colonies of Africa. Available at most supermarkets, it gives the chicken a tangy not-too-hot flavor. Look for…

  • Recipe

    Steamed Salmon with Fennel and Citrus

    Aromatic fennel and tart citrus highlight the sweetness of salmon while providing a counterpoint to its rich texture. If you can’t find blood oranges, add another medium orange to the…

  • Recipe

    Greek-Inspired Grilled Cornish Game Hens

    Oregano, lemon, garlic, and red wine give these grilled birds a sun-kissed Mediterranean flavor.

  • Recipe

    Fettuccine with Grilled Asparagus, Shiitake, and Charred Lemon

    Savory grilled mushrooms lend a meatiness to this otherwise light and bright pasta. To get the most from your asparagus, trim just the very bottom of the stalks, and use…

  • Recipe

    Grilled Farmers’ Market Pasta

    A colorful mix of garden-fresh vegetables gets a simple treatment (a toss with garlic, basil, and cheese) after grilling to let their flavors shine.

  • Recipe

    Lemony Blueberry Cobbler

    A little fragrant lemon zest is the perfect complement to ripe blueberries in this cobbler. To make mini cobblers, as shown, see the tip below.

  • Recipe

    Avocado Tartine with Sweet Onions and Roasted Red Peppers

    With its colorful layers, this open-face sandwich is almost too pretty to eat. Don’t let that stop you, though; grab a knife and fork (it’s a little messy to pick…

  • Moveable Feast

    Lardo-Wrapped Radishes with Bagna Cauda

    Bagna cauda is a warm sauce made with anchovies, garlic, and olive oil. It’s the perfect accompaniment for the fresh, crunchy radishes and lardo.

  • Recipe

    Potato-Chip-Crusted Cod with Shallot-Tarragon Sauce

    Crushed potato chips make a quick, crisp coating for fish, while the remoulade-style sauce makes the dish a standout.