For crunchy greens (escarole and romaine), try this all-purpose dressing.
Ingredients
2 tablespoons fresh lemon juice
1 teaspoon soy sauce
1 garlic clove, minced
1/2 teaspoon sugar
6 tablespoons olive oil
salt and pepper to taste
Every salad should have pita chips.
Made with tinned fish and topped with mango and avocado, these vibrant tostadas won't break the bank.
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
Use this classic lemon curd on scones, in yogurt, or between layers of meringue.
A strip of lemon zest balances this refreshing spring classic.
Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Fluffier, fresher, and fancier than anything from a tub or can.