GLUTEN FREE, DAIRY FREE, PESCATARIAN
This express chicken and haloumi bake leaves you with a gorgeous pool of sweet, citrusy, herby tray juices to drag each bite through.
This recipe is meant to accompany the Lemon-Curd Pound Cake recipe, but would be delicious for a variety of uses.
More than any other veggie dish in my repertoire, this is the one people request again and again. This recipe originally appeared in my mini-but-mighty Tahini cookbook in 2016, but once I moved to Israel, I made a few changes, like eliminating butter and swapping in olive oil, that reflect the way I cook here. If you can find multicolored carrots, great, and if you can find thinner farmers’ market– style ones, even better. If your carrots are on the larger side, cut them lengthwise so no piece is more than half an inch thick; this softens them up in preparation for their deliciously sweet, lemony tahini glaze. The recipe purposely makes a generous amount of dressing, because you’ll want to put it on everything, from cold noodles to fish and any roasted veggie under the sun. I recommend doubling or even tripling this recipe; the carrots shrink, but people’s appetite for them never does. If you do multiply, make sure to use more baking sheets so the carrots roast, not steam. The carrots are just as good, if not better, at room temperature, making them perfect sit-around buffet food.
Falafel are a Middle Eastern specialty of savory fried chickpea balls or patties generously seasoned with herbs and spices. The best falafel have a moist, light interior and a well-browned, crisp crust.
Crisp and buttery, they are layered with bright flavor from lemon juice, zest, and extract.
Tangy yogurt bursting with the electrifying scent of tart lemon.
This is the perfect everyday marmalade: coarsely cut grapefruit and thinly sliced lemon suspended in a sparkling citrus jelly. The grapefruit is blanched twice and the lemons once, rinsing out some of their bitterness and balancing their flavors. It is tart yet not astringent, delicate but full of fruit, flavorful yet not overpowering.
Who knew making candied peel was so easy, and frankly satisfying! They are quite beautiful when finished and a great gift to bring to a favorite hostess, so make extra.
At olive oil making time in the Abruzzo and Molise regions of Italy, lemons are often added to the last pressing to clean and freshen the press for the next season. The resulting oil, called limonato, is an intense olive oil redolent with lemon. Since the real thing is so expensive, I make my own version by pounding lemon zest in a mortar with gutsy olive oil.