This after-dinner drink is like a little ray of boozy citrus sunshine at the end of a heavy meal and should be served very cold, in little shot glasses. If you’re lucky enough to find some lemons with stems and leaves attached, these would make a very beautiful label or gift tag.
Recipe from Gifts from the Kitchen: 100 Irresistible Homemade Presents for Every Occasion by Annie Rigg (Kyle Books, 2011). Recipe reprinted with permission.
When America's Test Kitchen set their tasters loose on an 18-month-old wedge of Parmigiano-Reggiano, their verdict was unanimous: The closer to the rind, the better it was. Molly Birnbaum, their executive editor of Cook's Science, tells us why that is, and shares a recipe for Parmesan-Crusted Asparagus.