For the Love of Lemons

I wrote an ode to anchovies on Monday and bought a wave of nice suggestions. Thanks for all your fantastic notes and options — I’m thrilled to be surrounded by so many small-fish aficionados. (A-fish-ionados?) Give it up for the ’choves, as one passionate reader calls them.

Next up on my all-time B.I.F. (Best Ingredients Forever) record: lemons.

I’m a lemonhead from means again. As a small baby, I at all times selected lemon tarts over chocolate chip cookies, lemonade over chocolate milk (assuming I couldn’t have each without delay). As I write this, I’m sipping from a mug of sizzling lemon water, a easy brew that retains me cozily hydrated all winter lengthy.

(Pro tip: Keep a bowl of lower, seeded lemon wedges within the fridge to make it simple so as to add a squeeze to a mug of sizzling water or a glass of seltzer, to not point out to a dressing, sauce or any dish that wants somewhat zip; extra on that on this video at 1:38.)

Lemons, like all citrus, are in season in winter, which additionally occurs to be when their zesty tanginess is most wanted.

A small criticism, given the wildfires in Southern California — please maintain yourselves — however we’re in the midst of a chilly snap right here within the Northeast. Sarah DiGregorio’s lemony Greek hen, spinach and potato stew is a vigorous dish made for chilly temperatures. A easy mixture of lemon, garlic and loads of herbs brightens the muse of floor hen (or turkey) and potatoes, which is then rounded out with silky spinach. Sarah requires crumbled feta cheese and crushed pita chips to garnish the highest, including simply the correct salty crunch.

Featured Recipe

Lemony Greek Chicken, Spinach and Potato Stew

View Recipe →

Lemon and salmon is a kind of hallowed pairings, with the acidity of the citrus tempering the richness of the fish. This mixture shines in my tremendous easy broiled salmon with mustard and lemon, a 15-minute dish with a savory, caramelized crust. Serve it over rice with some further mustard and olive oil, which may act as a sauce.

Would you want a salad with that? I by no means say no, and in our home, lemon dressings (citronettes) are the go-to. Our teenager, as designated salad maker, has her personal private no-recipe recipe: a number of handfuls of greens in an enormous bowl, a lightweight coating of fine olive oil, a number of drops of lemon from the trusty citrus wedge bowl and a sprinkle of salt, all tossed together with her fingers. She tastes a leaf or two as she goes as a way to regulate for oil, lemon and salt, and on this vogue eats about half her salad earlier than dinner.

If you’re the measuring form, you’ll discover that Ali Slagle’s arugula salad with Parmesan is completely proportioned, with a gossamer cap of shaved cheese as well. Or for a wintry salad with an excellent, juicy crunch, David Tanis’s fennel and celery salad with lemon and Parmesan brings collectively the perfect of all citrusy, tacky, salad-y worlds.

Lemon plus pepper is one other basic mixture, and Ali makes use of it to nice impact in her lemon-pepper tofu with snap peas. It’s a characteristically good recipe. The coating of cornstarch and sesame seeds makes the tofu good and crisp if you sear it, whereas the black pepper, ginger and lemon zest add a pungent jolt. A drizzle of tahini sauce conjures a nutty richness. It’s a 30-minute marvel.

Lemon desserts are my soul mates, and I’ve whisked and nibbled my means by loads of them at New York Times Cooking. One of my sentimental faves dates again to 2002, when Regina Schrambling tailored Jody Adams’s lemon-almond butter cake. A cross between a cake and a tart, it’s bought a lemon-curd filling masking a young layer of almond cake, all topped with a dollop of almond-scented whipped cream. It’s an exquisite technique to finish any meal.

Naturally, you’ll need to subscribe to get these vivid recipes, together with the hundreds of others accessible at New York Times Cooking. If you want any technical recommendation, ship a be aware to [email protected] for assist. And should you’d wish to say hello — or inform me about your individual B.I.F. record — I’m at [email protected].

That’s it for now. See you on Monday.