Carrot Salad with Toasted Seeds and Nuts
A delicious, bright and light salad featuring fall flavors including sesame and pumpkin.
Spaghetti with Sardines, Lemon and Arugula
A bright, salty and citrus-infused pasta recipe that can be made used what's already in your cupboards.
Cacio e Pepe-Inspired Kale Salad
This salad pays homage to the decadent pasta, while also becoming something entirely its own.
Ask A Mixologist: Hot Lips Margarita
This cocktail has some heat and bite, and the chili salt makes your lips hot — hence the name!
Ask A Mixologist: The “Everyone Brave Is Forgiven” Cocktail
Marlene Thorne of Famous Last Words shares the recipe for her "perfectly bittersweet" beverage.
Endive & Spinach Salad With Champagne Lemon Vinaigrette
Pop your finest champagne (vinegar) for this sweet and tangy salad!
Fried Broccolini With Chilis & Shallots
Restaurant chefs love broccolini for its earthiness, bitterness and beauty — it’s the new stand-in for kale.
Lemon Goat Cheese Toasts
A creamy base of yogurt and goat cheese makes the lemon stand out.
Lemon Angel Cake
This will be your new favorite special occasion cake!
Meyer Lemon Tart With Olive Oil & Fleur De Sel
The flavors and textures here are a bit like lemon squares, but more refined.
Lemon Crème Fraîche Budino
A light and creamy lemon pudding is the perfect way to end a barbecue dinner. Using an immersion blender to process the budino base while it’s thickening gives you a silky-smooth pudding.
Strawberry Rosé Granita Smash
Serve this wine-based cocktail with a spoon to eat right away, or with a cocktail stirrer to help the ice melt more quickly.
Seared Scallops & Artichokes
The numeral 10/20 refers to the size of scallop (10–20 scallops per pound). Look for Espelette pepper at gourmet stores, or online through The Spice Trader.
Chef Anna Olson Shares Her Baking Essentials & Signature Lemon Squares Recipe
Known as Canada’s baking sweetheart, Anna Olson is every bit as sweet in person as she is on screen. In addition to being an Iron Chef, hosting several TV shows and authoring countless cookbooks, Anna is rounding out her empire with…
How To Preserve Lemons
Chef Doug Penfold shares three easy steps to make preserved lemons at home — a staple in Moroccan dishes. 1. Look for small, thin-skinned organic lemons, preferably Meyer. Cut each lemon almost into quarters, leaving one end intact. 2. Pack the inside of each lemon…