Ah, lemons! Essential to Mediterranean cooking, they add a burst of sunshine to any dish. In this collection of 18 ...

If you've ever been cooking and been confused at the terms "lemon zest," "lemon rind," or "lemon peel," you aren't alone. These terms all sound similar and are used in comparable recipes, but they ...

This shrimp and butternut squash linguine recipe pairs quick-cooked shrimp with squash ribbons, garlic, red onion, walnuts, ...

Lemons are a welcome addition to everything from pasta dishes to baked goods. But if you're making this mistake with zesting, ...

With a paring knife, trim away the very tip of the stem, then peel the stem and base of the artichoke, going from the tip to where the base meets the leaves. You’ll have to do this at least five or ...

Capturing the fresh flavor of spring and the happy color of a cartoon sun, lemon zest is an incredibly versatile ingredient. While lemon juice is pungently sour when used in raw preparations, its ...

Choose your gear. A serrated knife, like a bread knife, is ideal. The small teeth on this kitchen staple act like a mini-grater, effortlessly scraping off the outer skin layer. A chef's knife or ...

Lemons are versatile and wildly useful. A valuable addition to dishes both savory and sweet, and in forms both fresh and preserved, they are only as capable as the cook who uses them. Want to master ...

If you’re out of lemons, try using an equal amount of either orange or lime zest for your recipe. (Find more recipes using citrus fruit.) Orange and lemons will give you the same texture and look of ...