The post 17 Recipes That Rely on Real Lemons to Carry the Dish, Not Imitation or Half-Measures appeared first on Cook What ...

In a pot, pour the oil and melt the butter, add half of the grated zest (4) and the lemon juice (5). ... Use only the yellow part of the zest, avoiding the white part which is more bitter.

Next, our lemon mousse is a showstopper, even without homemade curd. On the savory side, Parmesan and herbs pair perfectly with the tartness of lemon for a quick, yet still rich, spaghetti sauce, ...

For one, it’s bright yellow and super easy to see in your refrigerator, preventing the issue of it getting lost in the chaos. And, it’s small, so it won’t take up much space.

When the founders of Lemon Yellow – Erika Morales and Julian Martin – first got together two decades ago, the plan wasn’t to start a design agency. It was to open a coffee shop.