Limitless Lemons

Use whole lemons—the peels, pith, and pulp—to punch up dinner and dessert.

- Andee Gosnell

WHEN MY PALATE NEEDS A WAKE-UP CALL, fresh lemons are like little yellow alarm clocks rousing me with tart citrus flavor. Cooking and baking with fresh lemons isn't new, but it might surprise you to learn that you can use the whole lemon in recipes—pulp, pith, peel, and all. From traditional recipes like Preserved Lemons (recipe p. 36), a popular North African and Middle Eastern condiment of lemons brined in a salty lemon juice solution, to new-school hits like our perfectly chewy Lemon Blondies (recipe p. 39), which come together in a food processor for a no-mess batter. Do you need a vibrant new vinaigrette? Our Whole Lemon Vinaigrette (recipe below) adds a citrusy pop to everything from kale salad to briny tuna salad. If your New Year's resolution was to be less wasteful in the kitchen, these recipes are a great place to start: The next time life gives you a lemon, use the whole thing.

Whole Lemon Vinaigrette

TOTAL 5 MIN

MAKES ABOUT 1¼ CUPS

This bright and zippy dressing combines pungent garlic, fresh herbs, and a splash of rice vinegar with juicy, tart lemon puree. Delicious tossed with a simple green salad, this quick and easy all-purpose vinaigrette can also be stirred into tuna salad or driz- zled over crispy chicken thighs for a pop of citrusy flavor. Trim off and discard the ends of the lemon, which are primarily peel and pith, to prevent the vinaigrette from veering too bitter.

1 medium lemon, scrubbed

¾ cup extra-virgin olive oil

¼ cup mixed fresh tender herbs (such as chives, dill, and basil)

2 Tbsp. rice vinegar

1 tsp. Dijon mustard

1 small garlic clove, smashed

2 tsp. kosher salt

¼ tsp. black pepper