Browsing Tag

Lemon

  • Zucchini and Egg Tart With Fresh Herbs

    Store-bought puff pastry makes easy work of this colorful tart, adapted from “The Modern Cook’s Year,” a vegetarian cookbook by the British author Anna Jones. When you’re rolling out puff pastry, thin flatbread or…

  • Citrusy Brisket With Spring Lettuces

    This is a bright, zesty take on braised brisket, in which the meat is cooked with lemon and orange juice, along with plenty of onions and dry white wine. It makes for a lighter-tasting…

  • Spinach-and-Cilantro Soup With Tahini and Lemon

    The simplicity of this soup’s technique belies its depth of flavor, which is both vivid and complex. Though the soup is made bright with lemon and fresh with cilantro, the secret ingredient is tahini,…

  • Lemon-Spice Visiting Cake

    Whether you pack this cake as a gift or have it ready when visitors come to you, the imperative to share is implicit in its name. The cake is built for comfort and durability…

  • Roasted Broccolini and Lemon With Parmesan

    Roasted Broccolini and Lemon With Parmesan Ingredients 1lemon, halved crosswise, seeds removed 4garlic cloves, smashed 2bunches broccolini, ends trimmed (or 1 pound broccoli, thinly sliced lengthwise, stem and all) 3 to 4tablespoons olive oil…

  • Halibut With Brown Butter, Lemon and Sage

    This is a simple method for cooking firm, white-fleshed fish on the stovetop from start to finish. If halibut is not available, use thick flounder fillets, snapper, grouper or large sea scallops. The flavor…

  • Roasted Peppers With Lemon Ricotta

    Roasted peppers are culinary chameleons — they have their own distinctive flavor, yet they mix easily with so many ingredients. In this recipe, the peppers are slicked with olive oil and vinegar (use either…

  • Blueberry, Almond and Lemon Cake

    A slice of this berry-dotted cake is perfect late in the morning, for afternoon tea or after dinner, with coffee. It keeps for up to three days in a sealed container, but is at…

  • Maya Citrus Salsa With Red Snapper

    Xec (pronounced “shek”) is a sweet, sour, juicy citrus salsa from Mexico’s Yucatán Peninsula, and it makes a brilliant match with almost any kind of fish, cooked almost any kind of way. The combination…

  • Monkfish Roasted With Herbs and Olives

    Firm-fleshed fish can be described as “meaty” — monkfish fits this category — and are often best roasted in a hot oven. Tart lemon slices, aromatic herbs and olives enhance and complement that meatiness,…

  • Broiled Fish With Lemon Curry Butter

    Broiled fish fillets topped with a little butter and a squirt of lemon is a quick, easy weeknight staple. But when the butter is spiked with plenty of garlic, a jolt of curry powder…