Lemon Zest

Tiny bits of lemon peel.

Recipes

  1. Warm Broccoli Salad with Lemon Dressing

    A hint of fresh lemon juice and lemon zest add a subtle yet elegant tang to this springtime full-meal salad fine for lunch or dinner. To make this meal fully health-oriented, serve the salad with bran muffins scented with lemon extract or grated lemon zest , and follow up with a lemon -based dessert ...

  2. Lemony Waldorf Salad

    For this refreshingly crunchy salad, Mark Peel adds mineral-rich romaine lettuce, frisee and sliced radishes to the classic Waldorf salad mix of apples, celery and walnuts. In place of the traditional mayonnaise-based dressing, he makes a lemon -walnut oil vinaigrette flavored with cumin.

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Articles

  1. Pork Osso Buco – Keeping it Real without Veal

    Wed, 2 Nov 2016

    I’ve never shared the same love for veal osso buco that most of my fellow Italian food fans profess, and it’s been the source of a fair amount of introspection. Was there something wrong with me? It’s a sticky, succulent shank, braised until fork tender; what’s not to like? Then I made it with pork, and figured it out. It comes out too good with the veal shank. Because of their massive quantities of connective tissue, the sauce veal shanks produce is rich, sticky, and sweet; which I personally find overpowering. It’s great for a few bites, but then I’m over it, quickly. On the other hand, pork shank isn’t quite as rich, and gelatinous, and I personally enjoy it much better.   For some of the same reasons, I don’t generally reduce the sauce too much. It’s not supposed to be a very thick sauce, and I’m generally happy to get to the coats-the-back-of-a-spoon stage. Anyway, whether you use veal or pork, I hope you give this a try soon. Enjoy! Ingredients for 6 portions: six thick-cut pork shank sections salt and freshly ground black pepper to taste 1 tablespoon olive oil 1 tablespoon butter 1 large yellow onion, diced 1 large carrot, diced 2 ribs celery, diced 1/4 cup tomato paste 2 tablespoons all-purpose flour 1 cup white wine 2 cups chicken broth 1 bay leaf 1/8 teaspoon ground clove, or *one whole clove 1/2 teaspoon dried thyme 1/2 teaspoon dried Rosemary freshly chopped Italian parsley and freshly grated lemon zest for the tops * if using whole clove, tie in some cheese cloth, along with the bay leaf and other herbs to create a “ bouquet garni.”

  2. Radish-Herbed Butter Tea Sandwiches

    Mon, 4 May 2015

    started out by zesting a lemon and reserving a teaspoon ..... available. I folded in the lemon zest , juice, and 1/4 chopped ..... 2 teaspoon finely grated lemon zest 1 teaspoon fresh lemon ..... softened butter with the lemon zest and lemon juice, herbs

  3. Winter Superfood Saute

    Mon, 4 Jan 2016

    tender. Then add chopped fresh kale, cooked quinoa, lemon zest , and lemon juice, and season to taste. Once the kale ..... chopped fresh kale 1/2 cup cooked quinoa 1 teaspoon grated lemon zest 2 tablespoons freshly squeezed lemon juice 1/2 teaspoon

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Videos

  1. How to Make Blueberry Pie

    Thu, 16 Feb 2012

    cornstarch; 2 teaspoons of finely grated lemon zest ; 2 tablespoons of fresh lemon ..... some fresh lemon juice and also lemon zest . This is gonna impart tons and ..... sure we get all this sugar and lemon zest and juice just like that fantastic

    Grated Lemon Zest Zest found at 0:49

    cup of granulated sugar; 2 tablespoons of cornstarch; 2 teaspoons of finely grated lemon zest ; 2 tablespoons of fresh lemon juice; a pinch of table salt and 4 cups of fresh blueberries that are steamed, rinsed, and
  2. How to Make Broiled Crab Legs

    Wed, 8 Jun 2011

    I'm Miranda with recipe.com and today I'm gonna show you how to make broiled crab legs. Now, this recipe uses lemon zest and fresh basil to make some absolutely delicious, no-fuss crab legs. So we have all of our ingredients laid out

    Lemon Zest Zest found at 0:14

    show you how to make broiled crab legs. Now, this recipe uses lemon zest and fresh basil to make some absolutely delicious, no-fuss crab legs. So we have all of our ingredients laid out here. We
  3. How to Make Basic Roasted Butternut Squash

    Thu, 9 Jun 2011

    Once you know how to make basic roasted butternut squash, you can spice it up almost any way you want—sprinkle it with rosemary and lemon zest , toss in some caramelized shallots, or sprinkle with toasted pine nuts.

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Food Blogs We Love

  1. Veggie Pitas

    Thu, 29 Sep 2011

    It’s a salad in a pita ! And a mighty good one at that ! 4 servings 260 calories per serving 2 T oil 1 T vinegar 1 t grated lemon zest 1 t oregano flakes ¼ t garlic powder ¼ t onion powder Salt to taste 1/8 t cayenne pepper ¾ c chopped romaine [...]

  2. Chicken Salad with Couscous

    Tue, 20 Dec 2011

    Chicken salad is great. Israeli couscous is great. Add the 2 together and you get a perfect portable lunch. 4 servings 345 calories per serving 1 c uncooked Israeli couscous 1/4 c chopped kalamata olives 2 T chopped parsley 2 T oil 1 T lemon juice 1 t grated lemon zest Salt and pepper to [...]

  3. Greek Chickpea and Potato Salad

    Sat, 24 Mar 2012

    servings 2 T cold vegetable broth 2 T lemon juice 1 t grated lemon zest 1 T Dijon mustard 1 lb, red new potatoes, quartered ..... To make the dressing whisk the broth, lemon juice, lemon zest , salt, pepper and mustard. Set aside. Steam potatoes

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