An easy lentil soup is packed with flavor thanks to a dual-use mixture of parsley, garlic, and lemon zest that gets added both before and after cooking.
'gremolata' on Serious Eats
This week's Lunch Box ushers in fall with warm, nutty flavors. Fried hazelnuts serve double duty by acting as a crunchy topping when mixed with parsley and lemon zest, and infusing oil to be slicked on both the steak and the roasted cauliflower.
Short rib ragu may not be the first thing you think of when planning your holiday cooking; humble braises often take a backseat to large elegant roasts. But not much can beat the decadent richness of a properly braised pot of short ribs. Add a thick, mushroomy sauce as Minimally Invasive's winning recipe in the new Food52 Cookbook suggests, and you'll be on your way to making holiday meal history.
In this recipe, the heady, rather pungent lamb is paired with a bright gremolata made up of finely grated orange zest, fresh oregano, thyme, rosemary, and a generous amount of garlic. What turns out to be a swanky sandwich also includes a kick of spicy mustard and slivers of nutty, sharp sheep's milk cheese.
Grilled asparagus gets updated with a flavor-intense almond, parsley, and lemon zest topping in this late spring/early summer recipe.
Traditionally a cold-weather comfort dish, short ribs get a seasonal update when topped with a citrusy, herbaceous gremolata. [Photograph: Jennifer Olvera] About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to...
Note: Wear plastic gloves and use a separate cutting board when chopping the habanero pepper. You do not want to get it anywhere near your eyes or skin....
Last week Ed was invited to a cookbook launch party for Gwyneth Paltrow's My Father's Daughter. In attendance were none other than Jay-Z, Jerry Seinfeld, and Alex Rodriguez of New York Yankees fame. Great set of friends, right? When asked about the food, though, Ed mentioned that the Duck Ragu was quite good, which made me want to investigate this recipe for myself.
If there was every a good time to tackle a recipe requiring 5 pounds of asparagus, it's now. All those spears are grilled, pureed, and then topped with a gremolata to make a soup that's a pleasant break from my usual asparagus preparations.