Lemon

The small, sweet Meyer lemon, common in California backyards, has a thin, smooth skin and a juice interior and is particularly fragrant. These scones, which are lighter than most, will spread slightly during baking.

An easy do-ahead appetizer.

Serve this citrus-marinated steak with white rice and pinto beans tossed with butter and a marinated cabbage salad for an authentic Central American meal.

This cake, bursting with berries, is perfect for a picnic. Dress it up for company with unsweetened whipped cream and a simple vanilla custard sauce.

Active time: 45 min Start to finish: 25 hr

This cake was adapted by food editor Shelton Wiseman from a recipe published in our January 1945 issue.

Lighter, brighter flavors make this old-fashioned salad new again.

Active time: 35 min Start to finish: 35 min

Tofu is the base of the dressing in this recipe. A sprinkling of toasted sesame seeds adds to the flavor of this nice dish.

Active time: 15 min Start to finish: 45 min

Preserved lemons, sold ready-made in Moroccan souks, are essential to that country's cuisine. The peel, pulp, and juice squeezed from the lemons can all be used. Sometimes, however, the juice and preserving brine can be bitter; use fresh lemon juice in that case.

This feather-light, sweet-tart bread is as good as it sounds.

Poach the pears and serve with traditional anise-flavored fried pastries. Start the pears one day ahead.

Gremolata, a mixture of minced lemon peel, garlic and parsley, is the classic topping for osso buco. This version also features rosemary. The chicken (opposite) is roasted under a baking sheet with a skillet on top; the weight ensures that the chicken will be cooked evenly. Sauted broccoli rabe is a nice go-with, as is a Pinot Noir, a Pinot Blanc or a Chianti. Cheese, figs and bread make a European-style finale.

This recipe can be prepared in 45 minutes or less.

There's extra crunch in the topping from lots of sliced almonds. Vanilla ice cream is good with this.