Winter citrus juice + bourbon + a bit of maple syrup, chilled, and served a tiny glass, is good.
The pumpkin soup I made as soon as I got home from India - with an herby butter drizzle and lemon ginger pulp. And some pictures of a photo session on the street in Jaipur.
A spectrum of citrus salts made from all sorts of winter citrus zest - clementines, wild lime, Meyer lemon, kalamansi oranges, and mandarinquats. Couldn't be simpler.
A moist, ridiculously good banana bread recipe. A banana bread that is chocolate studded, lemon kissed, and made with whole wheat flour (and olive oil!) - from Melissa Clark's new book. Plus pics from a a beautiful wedding I attended at an off-season summer camp.
A beautiful roasted lemon chutney from Molly Steven's new book & some Mendocino coast photos.
This lemon anise slush is one way I use up the fresh lemon juice I have leftover from all those lemons I zest. Adapted from a recipe in a 2004 issue of Gourmet magazine.
A favorite five-minute lunch quesadilla - corn tortilla, egg, a bit of cheese, fresh herbs, and a dollop lemon-zested Greek yogurt or creme fraiche. The egg helps make it more substantial and extra good.
A limoncello macaroon recipe along with a batch of photos from a cabin weekend in Mendocino. The cookies are golden-crusted, powder-coated, almond-citrus gems spiked with limoncello liqueur my sister made for me.
Love these - white beans pan-fried until they're golden, with kale, Parmesan, lemon, walnuts, and nutmeg.
A simple tofu salad recipe made by marinating cucumbers and chopped dill in lemon juice and olive oil, then tossing with tofu, pine nuts, and avocado.
A simple thumbprint cookie recipe. Made with whole wheat pastry flour and oats, and sweetened with honey instead of granulated sugar.
Simple to make, this lemon achiote grilled tofu recipe gets a nice tangy backbone from and achiote and cayenne-spiked marinade made with freshly squeezed lemon juice and a bit of brown sugar.
This potato salad recipe is what happens when potato salad meets the grill. Grilled potato wedges are tossed with a vinaigrette finished with barely a hint of toasted sesame oil.
One of my favorite party-friendly ways to use hazelnuts. This butter-toasted hazelnut recipe uses toasted butter, fresh tyme and lemon and orange zest to add a simple yet sophisticated twist to a nut bowl.
Plump raviolis tossed with toasted hazelnuts, sauteed ribbons of chard, and caramelized onions are at the heart of this ravioli salad recipe. The colorful platter is finished off with a dusting of cheese, snipped chives, and lemon zest. You can prepare most of the components ahead of time.
Perfect, golden, scalloped madeleines. From a favorite recipe shared with me by a friend and long-time Madeleine baker.
A kabob recipe featuring grilled mushrooms, lemons, tofu red onions and a delicious red pepper walnut slather.
My dad shares his oft-requested garlic bread recipe - garlic, lots of butter, chives, and lemon zest slathered on a wide baguette. A garlic-studded, golden crusted masterpiece.
I prefer this barley-based risotto recipe to many other rice based versions - and it is more nutritious. A pearl barley base is accented with white wine, creme fraiche, lots of meyer lemon zest, chopped greens, and Parmesan cheese.
An impromptu quinoa salad recipe made by tossing a quick tahini dressing with chickpeas, red onion, and cilantro.