When I was at culinary school in France, my instructor advised adding a bit of salt when candying citrus peel. When I asked why, he said that for some reason it made the peel soften, but he couldn’t explain why. So although it may be just a culinary superstition, I’ve added salt ever since. If you aren’t superstitious, simply toss the salt over your shoulder and candy the lemons without it. Although it’s not required equipment, a candy thermometer will show you when the lemon slices are done. Fit the saucepan with the thermometer before starting. When the peel is candied, it should read 225°F (107°C).
Turn humble onions into this thrifty yet luxe pasta dinner.
A generous glug of stout gives this snackable loaf a malty depth.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.