Lemons

If you're using lemon zest, make sure you scrub the lemon well first. To extract the most juice from a lemon, freeze it whole then defrost it for use.

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Kitchen tricks: there's more to lemons than juice - 4 May 2011

There's more to a lemon than flavor. It's a good and good-smelling household cleaner that can attack stubborn stickiness more effectively than detergent. read more...

Fish: New Orleans-style Barbecue Shrimp - 28 Apr 2010

This is a dish to impress from Jeff Tunks, owner-chef of Acadiana that's not hard to prepare, and a good deal can be done ahead of time. read more...

Grilled Mediterranean Sardines with Lemon and Olive Persillade - 28 Apr 2010

Now we're moving into grilling season, try this recipe from BlackSalt. Serve them with crusty fresh bread warm from the oven. (The persillade is delicious over broiled chicken or lamb, too.) read more...

Cerkez Salad - 2 Mar 2010

This chicken and walnut salad, from Mike Isabella, chef of Zaytinya, is not unlike Chicken Satsivi, a dish of cold chicken with walnut sauce from the Republic of Georgia. But then, take a look at the map and see how close Turkey lies to Georgia. read more...

Chicken Shish Taouk - 3 Feb 2010

Abdel Hash Housh, chef of Neyla's recipe for Neyla’s chicken kabobs tastes particularly good coming from the wood smoke of a barbecue but is just as delicious cooked under a really hot broiler. The marinades adapts to other meats and fish. read more...

Lemons - some sharp advice - 9 Sep 2009

Across the Mediterranean and Middle East at the end of summer, lemons scent the warm fall air. So if you've got lemons, what do you do: make lemonade. (You knew that...)

Whether they come from Israel or California, buy them at their best in the early fall and freeze them for winter use in vinaigrettes, tagines, roasted chickens, lemonade and more. read more...

Fish: Lobster Fritters with a Spicy Lemon Mascarpone - 1 Mar 2008

This batter for Chef Pelt's Lobster Fritters works equally well with chunks of a firm white fish, which are given a zesty uplift with the unusual dip. read more...

Extras: Tandoori Marinade - 7 Jan 2008

When Ricky Moore was the chef at IndeBleu, this was his recipe for Tandoori Marinade. It's a healthy way to add zip to fish, chicken, steak or chops without too many extra calories. read more...

Pomegranate & other scented juices - 27 Nov 2007

Pomegranates are such a beautiful fruit to look at, but difficult to eat. The juice is high in antioxidants but it is also good to deglaze a roasting pan and give a certain sharpness to a rich sauce or jus. read more...

Extras: Ginger Beer - 20 Nov 2007

Ginger beer is a refreshing, spicy soda that originated in the Caribbean, easily made at home. You just need to keep feeding its 'mother'... read more...

Starters: Baba Ghanouj - 9 Nov 2007

Abdulkader Niori, chef of Lebanese Taverna, adds yogurt to his recipe for this classic Middle Eastern eggplant dip. read more...

Fish: Cod with Coconut Milk - 9 Nov 2007

When Bernard Marchive was chef of Pesce, he cooked this very simple recipe for cod or other firm white fish. Given he's French, its Asian twist comes as a surprise. read more...

Festival foods - 3 Nov 2007

Easter is the most important festival of the year in Greece, with music and communal feasting of whole lambs roasted in the baker's oven or on spits. read more...

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Chef Peter Smith is on the gin

The lunch shift is over and chef Peter Smith, owner of PS 7’s restaurant is surrounded by gin. No, he’s not relaxing over a drink. The gin is in bowls in an pre-formed state. It’s the mash, a mix of herbs and berries and peels and roots that Smith has worked out how to use in his food as flavorings.

Read Chef Profile...