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recipes salted meyer lemon and sage presse

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Recipes

(35)

Salted Meyer Lemon and Sage Pressé
Recipes

Salted Meyer Lemon and Sage Pressé

3.6

(3.63)

17 Salty-Tangy Preserved Lemon Recipes to Use Up the Whole Jar
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Gallery
Recipes

17 Salty-Tangy Preserved Lemon Recipes to Use Up the Whole Jar

From pasta to salad to cake (yes, cake).
Linguine With Meyer Lemon
Quick
Recipes

Linguine With Meyer Lemon

A simply sunny pasta thanks to both zest and juice.

5.0

(5)

Meyer Lemon Cream with Graham Crackers and Sea Salt
Recipes

Meyer Lemon Cream with Graham Crackers and Sea Salt

Adding cream thins lemon curd and makes it extra spoonable—delicious in more than just this dish.

4.0

(4.22)

Onion Soup with Sage Brown Butter, Croutons, and Grated Lemon Peel
Recipes

Onion Soup with Sage Brown Butter, Croutons, and Grated Lemon Peel

Preserved Lemons
Easy
Recipes

Preserved Lemons

If you can find Meyer lemons, use them. Their thinner skin has very little bitterness.

4.0

(3.83)

Lemon-Pepper Catfish Nuggets With Peperoncini Dip
Recipes

Lemon-Pepper Catfish Nuggets With Peperoncini Dip

Buttermilk-soaked catfish gets superlatively crispy thanks to a rice-flour dredge, a tasty nod to both Juneteenth and Black fish-fry food traditions.

3.6

(3.6)

Pasta al Preserved Limone
Quick
Recipes

Pasta al Preserved Limone

Preserved lemon works its complex, briny magic in this unexpected, pantry-friendly, and speedy take on classic pasta al limone.

4.6

(4.62)

Creamy Preserved Lemon Dressing
Quick
Recipes

Creamy Preserved Lemon Dressing

Inspired by classic blue cheese dressing, this citrusy version leans on pantry-friendly preserved lemon to bring the salty funk-factor.

5.0

(5)

Lemon-Honey Tart with Salted Shortbread Crust
Recipes

Lemon-Honey Tart with Salted Shortbread Crust

The best desserts strike a balance of sweet, salty, acidic, and rich notes—and this one is it.

4.0

(3.87)

Meyer Lemon Custard Cakes
Recipes

Meyer Lemon Custard Cakes

4.0

(4.03)

Spicy Fennel–Meyer Lemon Mignonette
Quick
Recipes

Spicy Fennel–Meyer Lemon Mignonette

Can’t find Meyer lemons? Mimic their flavor by mixing half lemon zest and juice, and half orange zest and juice.
Articles

(161)

Make Your Cocktails Better With a Pinch of Salt
Shopping

Make Your Cocktails Better With a Pinch of Salt

There’s a very good chance it’s the secret ingredient in those $17 drinks at the cool bar around the corner.

Emily Farris

What Makes Meyer Lemons So Special?
Cooking

What Makes Meyer Lemons So Special?

With a tang tempered by a whisper of orange-like sweetness, the smooth-skinned citrus might be nature’s best invention yet.

Zoe Denenberg

10 Ways to Cook with Meyer Lemons
Culture

10 Ways to Cook with Meyer Lemons

Tart lemons tempered with a hint of orangey sweetness might just be nature's best invention yet.

Diane Chang

Turn Juiced Lemons Into a Purée of Pure Lemony Goodness
Cooking

Turn Juiced Lemons Into a Purée of Pure Lemony Goodness

Don't throw those empty shells away!

Ozoz Sokoh

Spicy "Devil Salt" to Give a Kick to Your Cooking
Culture

Spicy "Devil Salt" to Give a Kick to Your Cooking

This spicy finishing "devil salt" is great when sprinkled over chicken, fish, hard-boiled eggs, rice, and more.

Danielle Walsh

What Are Preserved Lemons and How Can I Put Them to Good Use?
Cooking

What Are Preserved Lemons and How Can I Put Them to Good Use?

Make the most of these salty, tangy, one-and-done flavor boosters.

Antara Sinha

Videos

(314)

5 Pro Chefs Make Their Go-To Cocktails
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5 Pro Chefs Make Their Go-To Cocktails

Join Brad Leone, DeVonn Francis, Melissa Miranda, Zaynab Issa, and Kendra Vaculin in the Bon Appétit Test Kitchen as they each mix up their go-to cocktails (and mocktails!) From a salty and refreshing grapefruit libation to smoky mezcal "ranch water," one of these cocktails is sure to make your regular pool party rotation.

See Zaynab's full Honey-Berry-Kombucha Spritzer recipe here: https://weigt-finish.today/recipe/honey-berry-kombucha-spritzer-recipe%3Cbr%3E%3Cbr%3EGet Kendra's full recipe for her Salty Grapefruit Refresher: https://weigt-finish.today/recipe/salty-grapefruit-refresher-recipe%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="StackedRatingsCardWrapper-RIFgn jsPKbl SummaryCollectionGridSummaryItem-ilztYA cpHIzM search_result_item-5bd1cf574da27a1df47e9177">
Molly Makes Pasta al Limone
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Molly Makes Pasta al Limone

Join Molly in the Test Kitchen as she makes Pasta al Limone. This classic lemon sauce recipe has a lot of fat and a lot of acidity, so don’t be shy with adding salt and taste as you go. It will likely require more than you think to strike that perfect balance.

Get our recipe: Pasta al Limone
Grapefruit with Rosemary and Chile
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Grapefruit with Rosemary and Chile

“My elementary school grapefruit, all grown up. I like the low notes of the red pepper flakes and rosemary against the sweet-tart citrus.” —Dawn Perry, senior food editor http://weigt-finish.today/recipe/grapefruit-with-chile-and-rosemary%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="AdWrapper-fGiLaV iGDxYx SummaryCollectionGridSummaryItem-ilztYA heRZco ad ad--read-more">
Carla Makes a Salted Caramel-Chocolate Tart
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Carla Makes a Salted Caramel-Chocolate Tart

Join Carla in the Bon Appétit Test Kitchen as she makes a salted caramel-chocolate tart! Check out the recipe here: https://weigt-finish.today/recipe/salted-caramel-chocolate-tart%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="StackedRatingsCardWrapper-RIFgn jsPKbl SummaryCollectionGridSummaryItem-ilztYA cpHIzM search_result_item-596f6ea69989ab38ffaebb46">
How to Make a Plum Rosemary Crisp
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How to Make a Plum Rosemary Crisp

Briana Holt, from Tandem Bakery in Portland, Maine, gave us her recipe for plum-rosemary crisps with an oat-spelt topping
4 Techniques That Make Vegetables Taste Better
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4 Techniques That Make Vegetables Taste Better

Chef Hillary Sterling shares her restaurant techniques for cooking better vegetables. Learn how to cook restaurant-quality vegetables at home, from salt-baked zucchini and eggplant to garlicky sautéed spinach, olive oil-poached artichokes, and perfectly blanched asparagus, broccoli, and peas. These professional cooking tips improve flavor, texture, color, and more, making vegetables the star of the show.