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recipes salted meyer lemon and sage presse
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(37)
3.6
(3.63)
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From pasta to salad to cake (yes, cake).
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A simply sunny pasta thanks to both zest and juice.
5.0
(5)
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Buttermilk-soaked catfish gets superlatively crispy thanks to a rice-flour dredge, a tasty nod to both Juneteenth and Black fish-fry food traditions.
3.6
(3.6)
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Preserved lemon works its complex, briny magic in this unexpected, pantry-friendly, and speedy take on classic pasta al limone.
4.6
(4.62)
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Inspired by classic blue cheese dressing, this citrusy version leans on pantry-friendly preserved lemon to bring the salty funk-factor.
5.0
(5)
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With a puckery curd and buttery crust, these are the bars you’ll make again and again.
4.0
(4.18)
Easy
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If you can find Meyer lemons, use them. Their thinner skin has very little bitterness.
4.0
(3.83)
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Adding cream thins lemon curd and makes it extra spoonable—delicious in more than just this dish.
4.0
(4.22)
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With a bag of frozen pearl onions (so cute, no peeling required!) and a bag of mini sweet peppers, you’re well on your way to dinner.
5.0
(4.8)
Easy
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Need an excuse to use up some preserved lemons? Let this simple lemony, buttery, and shrimpy pasta prove once again just how delicious and versatile they can be.
5.0
(4.75)
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Top this concentrate with hot water to make a steamy, cold-busting elixir, or pour it over ice with sparkling water for a sweet-spicy refresher.
4.0
(4)
Easy
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This punchy sweet-and-sour lemon drop cocktail is best served with a side of gossip at your next happy hour.
4.4
(4.38)
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This brunch cocktail uses 8 celery stalks so, if you ignore the vodka, it’s basically spa water.
3.6
(3.6)
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A salty blueberry and ginger margarita using Cointreau, muddled blueberry, ginger simple syrup, and tequila.
3.3
(3.25)
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Risotto has a reputation for being fussy and laborious, but a few tips will get you on your way to a pot of creamy perfection (no constant stirring required).
4.0
(4.17)
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Using sweet and floral Meyer Lemons, Maricela Vega’s margarita takes advantage of citrus season. Produced in partnership with Patrón Tequila.
4.4
(4.38)
Easy
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Frozen citrus pieces make the base of this refreshing slushy that is salty and sour with a slightly spicy kick!
4.0
(4.22)
Easy
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That bag of lentils in the back of your pantry is in for a major glow-up.
4.3
(4.27)
Recipes
The best desserts strike a balance of sweet, salty, acidic, and rich notes—and this one is it.
4.0
(3.87)
Easy
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This versatile condiment takes a page from Paula Wolfert’s original version in her book, The Slow Mediterranean Kitchen, in which a surplus of greens gets cooked down to a deeply savory jammy consistency.
5.0
(4.89)
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Can’t find Meyer lemons? Mimic their flavor by mixing half lemon zest and juice, and half orange zest and juice.
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At Scribe Winery, Sonoma’s lush vineyard-slash-getaway, Kelly Mariani has mastered the art of making it easy.