One must have a lemon tree or some harmonious acquaintance with someone who has a lemon tree, know a florist or a fruit seller who can procure untreated lemon leaves, or one can let go the idea of the lemon leaves and trump up alternate ones, such as those pulled from a grapevine or a chestnut tree. Lacking all of these, one must know how wonderful the dish will be with no leaves at all, just for grilling the fat prawns, beheaded but with their tails intact, over a good wood fire, then heaving them, all hot and sputtering, into an anise-perfumed bath. Though the lemon leaves, if they’re good and fresh, do add some flavor and keep the prawns moist during the roast, they are, in the end, only a pretty and clever sort of packaging.
Turn humble onions into this thrifty yet luxe pasta dinner.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
The silky French vanilla sauce that goes with everything.