Never zest down into the white, spongy pith that lies right below the rind. The pith is bitter and will spoil the flavor of your recipe. Once you have your lemon zest, you can use it right away ...

one lemon zest, one teaspoon of chaat masala, two tablespoons of soaked chia seeds, and half a teaspoon of vanilla extract.

Remove from heat, stir in lemon juice and season to taste with salt and pepper. Top with lemon zest and serve. Recipe from Clean Start by Terry Walters/Sterling Epicure, 2011.

Executive chef Todd Whitman shows Fox 8’s Todd Meany how to make Pumpkin Cheesecake Parfaits. Chef Whitman is with Serenite Restaurant & Culinary Institute ...

Grate the zest of the lemon. Pop the sea salt ... Serve right away with the sweet potato puree and the crispy broccoli on the side. Feast on delicious recipes and eat your way across the island ...