Entries tagged with 'lemons'
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In a Pickle: Salt Preserved Meyer Lemons

A staple in Moroccan cooking, preserved lemons couldn't be easier to make. At their most elemental, they contain just two ingredients: lemons and salt. Some recipes include spices like cinnamon sticks, peppercorns, or cloves, but I like to stick to simple.

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In Season: Meyer Lemons

Meyer lemons combine the best attributes of lemons and oranges in a tart citrus fruit that doesn't make your face pucker. Peak season for these lemons begins in November and runs through March. Meyer lemons are thought to be a cross between a conventional lemon and a mandarin orange.

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In Season: Lemons

Lemons offer a welcome pop of color and flavor until the warmth of spring swoops in. Check out our recipes, tips, and ideas on using this versatile fruit.

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Blogwatch: Lemon Poppy Seed Muffin

Sara of I'm a Food Blog has been on a muffin kick lately. They're great to make ahead, freeze, and have on hand. Adapted from a recipe by Dorie Greenspan, these lemon poppy seed muffins are a bright start to your day. Take the time to enjoy them with a cup of tea at home or at work. Related Baking with Dorie: Ricotta-Berry Muffins Pumpkin Muffins with Pecan Streusel Topping Morning-After Cranberry Sauce Muffins...

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Blogwatch: Lemon Poppy Seed Cake with Meyer Lemon Mousse

Sometimes I look down on fancy-schmancy desserts, but maybe that's because I'm secretly jealous of the baking prowess behind them. Helen, of Tartlette, makes a lemon poppy seed cake topped with strawberries, lemon mousse, and a candied orange peel. It may look fabulous and intricate, but it's less work than you may think. She recycles used tuna cans to mold them, so don't feel like you need to go out and buy special cake rings. Alternatively, you could also just build the cake as a single 8-inch round. No excuses, this cake is waiting for you....

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In Season: Meyer Lemons

Photograph from alasam on Flickr Why does the Meyer lemon get a special name? Because the slightly sweeter lemon--first introduced by the agricultural explorer Frank Meyer--is thought to be a cross between a "regular lemon" and a mandarin orange. The peels are more tender, the flavor less acidic (hence, less mouth puckering) and the color, a deeper egg yolk shade. We're in the throes of Meyer lemon season, so we've rounded up some recipes for you. Lemon Recipes Ina Garten's Lemon Mousse Avgolemono (Greek Lemon and Rice Soup) Green Goddess Dressing Pasta with Asparagus, Lemon and Pine Nuts Crunchy Baked Fennel Toasted Almond Lemon Bars Lemon and Garlic Chicken 100 Things To Do with a Meyer Lemon [Los Angeles...

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In Videos: Babies Eating Lemons

What happens when babies eat lemons? They make the most adorable facial expressions! You can see more than 30 of those squishy, pudgy-faced expressions in this montage of babies' reactions to eating lemons, the dominant feeling being something like, "Eeuh, eeahah, bleech, ughhg."...

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