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Asian Celery, Fennel, and Edamame Salad with Candied Lemon from 'Flour, Too'

Kate Williams 3 comments

This salad from Joanne Chang's new cookbook, Flour, Too features a bright dressing and playful mix of vegetables. It's an easy dish to throw together (once you've candied the lemon to make the dressing, of course), and is pretty enough for a first course at a dinner party. More

Asian Celery, Fennel, and Edamame Salad with Candied Lemon, from 'Flour, Too'

Serious Eats Kate Williams Post a comment

This salad comes from Myers+Chang, her southeast Asian diner co-owned with husband Christopher Myers. Still, the salad's bright dressing and playful mix of vegetables feels right at home with the bakery's staples. It's an easy dish to throw together (once you've candied the lemon to make the dressing, of course), and is pretty enough for a first course at a dinner party. More

Candied Lemon from 'Flour, Too'

Serious Eats Kate Williams 2 comments

Joanne Chang uses these sweet and sour lemon slices in the Asian Celery, Fennel, and Edamame Salad featured in her new cookbook, Flour, Too. You can also use the lemon slices to top cakes or slip into muffins. The resulting syrup also makes a nice cocktail or mocktail sweetener. More

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