“The lemon is delightfully versatile. We take it for granted as we peruse the greengrocer’s shelf, and without thinking about it, we buy one or two along with a bunch of parsley—sometimes before even deciding what we might be cooking for dinner. Sometimes lemon juice is incorporated into a dish during the early stages of preparation and sometimes it is added after cooking. Even the zest is often an integral part of a recipe and should never be tossed away.”
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