lemon zest

"I season them with a pinch of salt and some lemon zest."

Place sugar and lemon zest in a large metal bowl.

Put chicken in a bowl with olives and lemon zest.

Shut off the heat; add the lemon zest and juice.

In a small bowl, whisk together olive oil and lemon zest.

Add the lemon zest, shake well and store in a cool place for 1 to 2 days.

Rub with the salt and pepper, then the lemon zest.

The day before, rub together the lemon zest and sugar in a bowl.

Bring to a simmer, add lemon zest and season to taste with salt.

Fold in the flour and lemon zest until well combined.

Stir in the reserved lemon zest, and set aside to cool.

In a small bowl, combine the lemon zest, salt and pepper.

Tie all the herbs with the lemon zest together in a bunch.

Add the sage leaves, lemon zest and cracked black pepper.

Add the lemon zest and the drained yogurt, then the eggs, one at a time.

Add cold oil to pan along with salt, pepper and lemon zest to taste.

Place the lemon zest, water, sugar and cinnamon stick into a small pan.

Place the strip of lemon zest into a highball glass.

In small bowl, mix remaining sugar with flour and lemon zest.

And they, too, needed a sawing motion to remove lemon zest.

Using an electric mixer, combine the butter and lemon zest.

Add grated lemon zest to second bowl of parsley and garlic.

Add lemon zest to the remaining syrup, return to low heat and simmer about 10 minutes.

In a second bowl, beat the remaining 6 tablespoons of butter with the lemon zest.

Add tomatoes, thyme leaves, half the basil and lemon zest.