Lemon
Recipes
The tomato pasta worth the airfare
Three kinds of tomato, a whisper of anchovy and enough lemon to keep it honest.
Lemon pesto spaghetti, all zest and no juice
The Amalfi trick: zest steeped into the pasta water and pounded into the pesto, toasted almonds underneath, not a drop of juice anywhere.
Lemon chicken in a hurry
A 1992 newspaper dish that still outruns your delivery app.
The Spaghett
A Miller High Life in a feather boa.
Oven shawarma, no rotisserie in sight
All the spice and crisp of the street cart, none of the six-foot spit.
The lemon-caper dressing that thinks it's a Caesar
All of Caesar's swagger, none of its baggage.
The potato salad that forgot the mayonnaise
Bright, herby and unbothered by a jar of anything beige.
Tahini ranch, hold the Hidden Valley
Ranch, reimagined in tahini and soft herbs. Not a bottle in sight.
Fish house punch, older than the republic
Rum, Cognac and a lemon-oil syrup in one bowl. Colonial Philadelphia could drink.
Garlic tahini, properly loosened
Nutty, garlicky and pourable. The sauce that makes vegetables interesting.
Featured
A ricotta pasta that begs to be messed with
Stir it in a bowl while the water boils, then fiddle until it tastes like yours.
Crispy spanakopita gnocchi
Spanakopita flavors massaged raw, over a cool swipe of chili-flecked yogurt.
Al pastor gnocchi
The crisp spit-roasted edges of al pastor, faked in a skillet. Pork, charred pineapple, a green pool of salsa verde.