Recipe Index: Lemon
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"I can't wait for you to get here Elise. We can cook! We can make pies and cakes and cookies and more yummy things," exclaimed my young friend Alden as we were talking on the phone last week. Between Easter...
There is a reason comfort food is called "comfort" food. It's for those days when you hit every red light, when you're on the phone all day trying to fix a situation that should never have become broken in the...
Many Moroccan and Middle Eastern recipes call for preserved lemons, lemons that have been pickled in salt and their own juices. It's quite easy to do, though takes at least three weeks before the lemons are ready to use.
My father and I have been experimenting with lemon tart recipes for a year, without much success, by the way (until now). First there was the disastrous lemon tart from the New York Times, described so well by Deb of...
Making lemon sorbet is like making lemonade with a detour through the ice cream maker. Easy. We pulled down several Meyer lemons last week to avoid the freeze that hit here in California and I've been thinking up things to...
I was inspired by reading this post at Weddings and Food to make some pink lemonade today. Isn't it pretty? I think it is a little pinker than what we used to get frozen in the can growing up. Why...
Everybody knows how to make lemonade, right? Squeeze some lemons, add sugar and water. But how to make lemonade so that it tastes right everytime? Here's a surefire method. Remember the starting proportions - 1 cup of sugar, 1 cup...
