Fresh lemon juice or zest can perk up soups, stews and sauces — and brighten the flavor of not-quite-ripe berries and so-so stone fruits.
Brussels sprouts seem like a holiday no-brainer, yet they can be easily overlooked. These roasted Brussels sprouts are an easy and flavorful recipe that highlight fall and winter’s freshest ingredients. They are a quintessential side dish to any holiday meal, with a subtle sweetness and exciting crunch!
This dessert takes its inspiration from the harvest cakes of Italy and Provence, where grapes and olives grow in abundance. The recipe calls for a sweet wine to flavor the cake, but you could also use white wine left over from last night’s dinner.
Adding a little butter to the sautéing oil for zucchini noodles enhances browning.