making it an easy-to-deploy make-ahead dessert. Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Getteline Rene. For this lemon pie, Yewande Komolafe drew ...
To make the sauce, place the parsley leaves in a food processor. Add the lemon and blitz until finely chopped. Add the lemon juice, mayonnaise and crème frâiche and season with salt and pepper ...
Squeeze lemon juice onto free-range chicken before roasting, over sautéed courgettes or freshly boiled broad beans, or into sauces and soups - it will highlight flavours inherent to these dishes.
Perfect for vegetarians, Contaldo’s courgette lasagne with lemon bechamel sauce is sure to impress. A citrusy take on a classic, the magic of this lasagne lies in its creamy, refreshing white sauce.
There's no dessert more refreshing than a perfectly tart lemon cake. To add a bit of excitement to a relatively simple dessert, we like using chia seeds, shredded coconut, blueberries or pistachios.
Looking for a restaurant-quality dinner you can make at home? This Roasted Salmon with a Lemon Velouté Sauce is the perfect choice! Tender salmon fillets are paired with roasted cabbage steaks ...