Quick Preserved Lemon Zest
Editor's note: The recipe below is from Govind Armstrong's Small Bites, Big Nights.
Chef's note:
When in season, experiment with the Meyer lemon to get a vibrant and extra-fragrant dose of citrus punch.
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.
The kimchi brine is the secret hero here; just a splash of it brightens the cocktail while deepening it with a little funky je ne sais quoi.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
Fluffier, fresher, and fancier than anything from a tub or can.
Easy lemon icebox pie recipe with a graham cracker crust and whipped cream topping.