Zest references the outermost peel of the lemon – so not the fleshy white interior that can sometimes taste bitter – and it ...

Lemon peel is the whole part of the lemon minus the actual juicy flesh. That means it includes both the outer skin and the ...

Preserved lemons, packed in salt and their own juices (and occasionally spices), are unsung heroes in many world cuisines.

Sprinkles of lemon zest are a must on top of any lemony dessert, including lemon bars, lemon pie, or a lemon-glazed pastry. Zest also adds punch to soups, salads, meat dishes, and even pasta.

To prevent that sad state of affairs, it's time we all learned how to properly store leftover lemons, zest, and juice. For peak freshness, whole, uncut lemons should be stored in the fridge and ...

Waxed are fine if you’re just using the juice. Choose unwaxed lemons if you’re planning to use the zest, or give your waxed lemons a good scrub with a vegetable brush to remove the wax.

Waxed are fine if you’re just using the juice. Choose unwaxed lemons if you’re planning to use the zest, or give your waxed lemons a good scrub with a vegetable brush to remove the wax.

I instantly fell in love with Ina Garten's mashed potatoes, mostly due to the genius secret ingredient she uses for the ...

Micro-plane the zest of 1 lemon, and add it to a cup of ricotta. Add lemon juice to taste, plus sugar, a pinch of salt, and one grind of black pepper. Refrigerate. Shortbread: Place the butter and ...