Napa, Calif.--AT dusk, a lone kayak slips around a bend in the river. Sitting on a restaurant terrace overlooking the water, sipping an aperitif of pastis dosed with grenadine syrop, we ...

7. Turn off the oven, leave the door ajar, and cool in the oven. 8. Refrigerate for at least four hours or until cold. 9. To serve, dust with powdered sugar, top with blueberries if desired, and ...

2 large eggs; 3 large egg yolks; 125g caster sugar; ¼ tsp cornflour; 3 tbsp finely grated lemon zest, from about 4 lemons; 115ml lemon juice, from about 3 lemons ...

Meanwhile, prepare the filling: the lemon curd. To make it, thoroughly wash the lemons and grate the zest (7), taking only the yellow part and not the white underneath, which is bitter.

In a nonreactive saucepan, whisk together the lemon zest, lemon juice, honey, granulated sugar, eggs, egg yolks and salt. Place the pan over medium heat and gently cook, whisking constantly, until ...

Allow time for the pastry to chill before rolling, and for each component — the baked pastry and the tart with the lemon curd filling — to cool before proceeding to the next step. The tart ...

Put lemon juice, garlic, shallots, mustard, thyme or rosemary, olive oil and salt and pepper in a blender and blend until smooth. Pour marinade over and around chicken and let sit at room ...