Fall/Winter
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Whisk together egg yolk, mustard, lemon juice, water and salt in bowl.
Drop by drop add oil, whisking constantly. When half the oil is used up, mayonnaise will be thick enough to add remainder about one tablespoon at a time, until it’s all used up. Add lemon zest. Refrigerate.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
NaN%Blanched and shocked basil holds its vivid green as it blends into coconut milk sweetened with maple and rice syrups, lemon zest and vanilla rounding out a strikingly herbal frozen scoop.
1h · Serves 4 · 9 ingredients · 87 cal
