I found an enticing recipe that calls for segments; the book (an amazing resource, Paul Virant's "The Preservation Kitchen") also includes a recipe for Meyer lemon aigre-doux, using sliced lemons. The slices are so much prettier, plus they'd add a nice "bite." Your thoughts? Thanks, everyone. ;o)
Roast a chicken, save a dinner
45 Ways to Roast Chicken (All Become Dinner)
A Creamy Curry That's Mild on Heat But Not on Flavor
How Much Water Are You Using When Cleaning Dishes?
Before You Reach for a Can of Diced Tomatoes, Consider This
How Wabi-Sabi Works
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)