Ever flipped through a recipe that calls for lemon zest (or any citrus fruit zest, for that matter), only to realize you're ...

The outer layer of the lemon (a.k.a. the zest or “the yellow part”) holds all the fruit’s natural oils. You can zest it (yes, zest is both the name for the lemon rind and the action you ...

And if you’re only using the juice, think again, because lemon zest is equally delicious. Just a pinch of sunny grated lemon zest can brighten a plate and balance out rich flavors. Keep reading ...

Preheat oven to 350°F. Combine granulated sugar and lemon zest in a large bowl; rub with fingers to disperse lemon oil until sugar feels moist, about 1 minute. Whisk in olive oil. Add eggs ...

Add the lemon zest and simmer uncovered for 30-45 minutes, until the lemon peel is soft and translucent. Drain in a wire sieve and leave to cool. Spread the peel out on a baking sheet lined with ...

It’s bright from both lemon juice and zest, rich from an emulsion of Parmesan cheese, and fresh from the addition of big leaves of fresh basil. Chef-owner of Felix Trattoria, among other ...

lemon zest and shallot come together as a tangy, delicious dressing. Melissa Rubel Jacobson crafted numerous sweet and savory recipes for Food & Wine, including a tropical snack mix that was named ...

There’s such a freshness that comes with including lemon juice or zest in a baked good. Fresh lemon is so much better than lemon extract, in my opinion: It adds a bright beautiful flavor that ...

Season the cod with salt and pepper to taste. Mix the breadcrumbs with the parsley, garlic, lemon zest, salt and pepper, then add butter and lemon juice. Mix thoroughly with your fingers.