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Entries tagged with 'lemons'

Whiskey Sour Slushy

Serious Eats Max Falkowitz 10 comments

What's better than making slushies at home? Making boozy slushies at home—all the more so with a rich red wine syrup. More

Upgraded Lemon Drop

Serious Eats Jeff Lucas 2 comments

The Lemon Drop was one of the most popular cocktails in the US in the later part of the 20th century. It should follow a simple formula of spirit, lemon, and sweetener, but sadly, in many bars the drink disintegrated into a candied mess. It's time to give the Lemon Drop the glory it deserves. More

Pimm's Lemon Mojito

Serious Eats Maggie Hoffman Post a comment

This Pimm's mojito from The Little Owl in New York gets added flavor from a muddled lemon half. More

Sunny Meyer Lemon Tart

Serious Eats Lauren Weisenthal 6 comments

When a slice of lemon meringue pie seems like just a little too much, consider this tart as an alternative. With the same buttery crust, filled with an intense Meyer lemon curd and topped with just enough bruleed meringue, it's a moderate and elegant way to enjoy the bright flavor of Meyer lemon. More

Grilled Lemonade

Serious Eats Joshua Bousel 3 comments

Grilled lemonade. Yeah, that's a thing, and it's incredible. More

Halloween Orange Marmalade with Black Sesame Seeds

Serious Eats Stephanie Stiavetti Post a comment

The sweet-tart tang of oranges and lemons adore a touch of zing from ginger paste. This festive colored jam is perfect for Halloween, complete with spooky (and tasty!) black sesame seeds. More

Lemon Polenta Cookies

Serious Eats Carrie Vasios Mullins 6 comments

Sweet cornmeal cookies with a ton of bright lemon flavor. More

Lychee-Thai Chili Lemonade

Serious Eats J. Kenji López-Alt Post a comment

Sweet fresh lychees are cut with the heat of a Thai chili and tart lemon juice to make for a balanced, refreshing summer drink. More

Blackberry-Sage Lemonade

Serious Eats J. Kenji López-Alt Post a comment

You usually think of sage as a savory herb, but its camphorous, slightly minty aroma works well in this sweet drink made with blackberries and lemon. More

Cucumber-Basil Lemonade with Lemongrass

Serious Eats J. Kenji López-Alt Post a comment

Thai flavors of basil and lemongrass combine with cooling cucumber in this mildly savory but totally drinkably tart lemonade variation. More

Watermelon Mint Lemonade

Serious Eats J. Kenji López-Alt 1 comment

Blended watermelons provide most of the liquid for this light and refreshing lemonade. More

DIY Sour Mix

Serious Eats Marcia Simmons 8 comments

The true beauty of making this mix is having a fresh, versatile, and easy cocktail mixer for parties. There's no reason to buy sour mix when in 10 minutes you could hand-make something that's infinitely more delicious. More

Salt Preserved Meyer Lemons

Serious Eats Marisa McClellan 5 comments

These tangy, savory lemons are good stirred into stews and tagines.... More

Shaker Lemon Pie

Serious Eats Lauren Weisenthal 6 comments

I like Meyer lemons in this classic Shaker pie. More

Lemon Meringue Pie

Serious Eats Lauren Weisenthal 4 comments

This is a great recipe for a classic lemon meringue pie, with just a slight twist. Instead of a raw French meringue topping, it has one made of Swiss meringue instead. I think the texture is better with the Swiss Meringue, but it's important to only make the meringue just before you plan to serve it, or else it will get rubbery on top. More

DIY Limoncello

Serious Eats Marcia Simmons 21 comments

Limoncello is a sweet, sunshine-colored liqueur made with lemon zest. Created in Italy as an after-dinner drink, it's light and delicate with just the right amount of alcohol intensity. More

Lemon Ginger Marmalade

Serious Eats Lucy Baker Post a comment

Swapping lemons for more traditional oranges in this marmalade results in a spread that is exceptionally tart, zippy, and bursting with citrus flavor. Fresh and crystallized ginger add extra spice and zing. Try it over warm gingerbread or stirred into vanilla ice cream. More

Dinner Tonight: Pasta with Meyer Lemon and Basil

Serious Eats Blake Royer Post a comment

I stumbled on some Meyer lemons this week—very lucky, since we're at the tail end of their season. I immediately set out to feature them in a simple pasta recipe, settling on this one from Jamie Oliver. Turns out that lemons and pasta go together splendidly, the acidity playing nicely against the creamy pasta. Even without Meyer lemons, this would be great with the "regular" kind. More

Preserved Lemons

Serious Eats J. Kenji López-Alt 2 comments

Preserved lemons are useful in all sorts of recipes, and they're easy to make. More

Scooped: Cream Cheese and Guava Swirl Ice Cream

Serious Eats Ethan Frisch 2 comments

The Spanish have a long tradition of eating their beloved Manchego cheese with a smear of membrillo, a sweet paste made from quince. As their culinary influence spread to colonies in the Americas, they were adopted and adapted to match local tastes and ingredients. The gestalt of the two flavors together is incredible, a completely perfect combination of sweet and tart, creamy and fruity, exotic and familiar. In ice cream form, it's even more delicious (but what isn't more delicious in ice cream form?) and incredibly easy to make. More

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