Lemon

Simplicity is always a winner when it comes to vegetables.

How do you get that bright tangy custard and fine crisp base? Pastry chef Catherine Adams has the key.

A bright, well-balanced dressing can take a roast dinner in new directions.

Whip up this traditional English dessert in minutes. It has a lovely light, billowy texture, offset by the tang of raspberries and buttery crumble of shortbread.

“This is a pie we’ve made on several occasions when Meyer lemons have come our way,” says Ali Currey-Voumard.

Butter makes everything better, and butter-fried almonds complete this green bean salad.