Lemon
Golden Pear Chutney
Lowcountry cooking is full of ideas that seem foreign to outsiders. This sweet and spicy chutney is the perfect foil for salty country ham. Ground together, the two form a paste for memorable appetizers.
By John Martin Taylor
Tomatoes with Moroccan-Style Fish Stuffing
Preserved lemons are a staple Moroccan condiment that can take up to 2 weeks to make in the traditional manner. Added to various foods, they impart a tangy brininess similar to that of olives but with the unique perfume of lemon. In most Moroccan dishes only the peel is used, the pulp being scraped away and discarded. However, the pulp is not wholly without value, making a delicious addition to Bloody Marys, and to salad dressings — wherever a salty-sour taste is welcome. The recipe below is an effort to approximate preserved lemons without having to plan a week or more in advance.
Avocado Sour Cream Mousse
We call for California avocados in our recipes because our food editors prefer their rich flavor and creamy texture to that of West Indian avocados, which tend to taste a bit bland and watery.
Pear and Dried-Cherry Tart
There will be some leftover pastry dough after rolling out the crust and decorative leaves for the pie. The scraps make delicious snacks when pieced together and baked .
Strawberry-Lemon Tartlets
Very nice for a fancy dinner party, these little tartlets have an almond crust, tangy lemon filling and strawberries on top.
Ruth's Marinated Mushrooms
By Amy Goldwasser
Veal Scallops with Parsley, Lemon and Garlic
Serve this sophisticated entrée on a bed of spinach linguine that has been tossed with sautéed strips of red and yellow bell peppers.
Flummeries
Though these 1/4-cup dessert portions may seem small, you wouldn't want them any larger — they're extremely rich.
Coriander, Mint, and Chili Chutney
This recipe was created to accompany Poached Loin of Lamb .
Can be prepared in 45 minutes or less.
Arugula and Smoked Mozzarella Salad with Lemon Vinaigrette
This sprightly first course is a cinch to put together.