Lemon
Spring Vegetable Ragoût with Fresh Chervil
Chervil's delicate anise flavor enhances the season's baby vegetables. If you don't have chervil, substitute fresh dill.
Linguine with Parsley-Pecan Pesto Sauce
A cup or so of the linguine cooking water is the secret to a properly made pasta with pesto.
Baked Halibut on a Pipérade Bed
Halibut is the largest member of the flatfish family, which also includes flounder. It should be cooked with some liquid, such as wine or broth, so the fish stays moist.
Strawberry, Citrus, and Champagne Granita
"The citrus-Champagne granita was the perfect ending to a dinner I had at The Harvest in Pomfret, Connecticut," writes Phyllis A. Nigris of Johnston, Rhode Island. "I love this type of cool, refreshing dessert, so I would be grateful if you could obtain the recipe."
Lemon Sauce
This recipe originally accompanied Old-Fashioned Tapioca with Lemon Sauce .
This is also nice over angel food cake or a favorite frozen yogurt.
Pine Nut Vinaigrette
A quick-to-make vinaigrette that's great tossed with greens and poured over steamed vegetables or orange slices. Present it in an antique glass cruet.
Quick Seafood Cocktail Sauce
Here's an easy-to-make sauce for shrimp or crab claws. It's also good prepared with fresh dill or thyme instead of tarragon.
Can be prepared in 45 minutes or less, but requires additional unattended time.
Vegetable Ribbons with Horseradish Lemon Butter
Can be prepared in 45 minutes or less.
Makes use of the microwave oven.
Roasted Potatoes with Anchovies and Lemons
We're partial to just about any kind of roasted potatoes, but this recipe made a particularly big impression on us. The anchovies and lemon give the potatoes a genuinely distinctive flavor.
Active time: 20 min Start to finish: 35 min
Silky Corn Soup
Remove the kernels from the cobs by holding each ear of corn upright on a flat surface and running a chef's knife along the cob and cutting downward, as close to the cob as possible.