Cooking
Lemony Greek chicken and spinach stew, broiled salmon with mustard and lemon, lemon-pepper tofu and lemon-almond butter cake are full of sour power.
- Share full article
I wrote an ode to anchovies on Monday and got a wave of great feedback. Thanks for all of your wonderful notes and suggestions — I’m thrilled to be surrounded by so many small-fish aficionados. (A-fish-ionados?) Give it up for the ’choves, as one passionate reader calls them.
Next up on my all-time B.I.F. (Best Ingredients Forever) list: lemons.
I’m a lemonhead from way back. As a small child, I always chose lemon tarts over chocolate chip cookies, lemonade over chocolate milk (assuming I couldn’t have both at once). As I write this, I’m sipping from a mug of hot lemon water, a simple brew that keeps me cozily hydrated all winter long.
(Pro tip: Keep a bowl of cut, seeded lemon wedges in the fridge to make it easy to add a squeeze to a mug of hot water or a glass of seltzer, not to mention to a dressing, sauce or any dish that needs a little zip; more on that in this video at 1:38.)
Lemons, like all citrus, are in season in winter, which also happens to be when their zesty tanginess is most needed.
A small complaint, given the wildfires in Southern California — please take care of yourselves — but we’re in the middle of a cold snap here in the Northeast. Sarah DiGregorio’s lemony Greek chicken, spinach and potato stew is a lively dish made for cold temperatures. A simple mix of lemon, garlic and plenty of herbs brightens the foundation of ground chicken (or turkey) and potatoes, which is then rounded out with silky spinach. Sarah calls for crumbled feta cheese and crushed pita chips to garnish the top, adding just the right salty crunch.
Thank you for your patience while we verify access.