Food

Tomatoes may get more attention. But throughout Italy, lemon often finds its way into pasta. The sour and subtly sweet citrus balances the noodle’s starch and the sauce’s heft. It functions much like the freshly ground black pepper that offsets pecorino Romano in cacio e pepe. And it serves a similar role as tomato often does, providing acidity that cuts through cheese. The cooks at Christopher Kimball’s Milk Street had this in mind for a spaghetti recipe that prominently features lemon. The bright, bracing zest and juice perk up the savoriness of garlic, pancetta and capers. A dusting of golden crisp breadcrumbs adds texture.

Forget mayonnaise-laden coleslaw. The bright, clean flavors in this version go well with everything from tacos to barbecue.

When cooked properly, fried calamari is the perfect appetizer: crisp and tender, perfect for popping into your mouth all on its own, with a spritz of lemon, or dipped into marinara sauce.

Sugo all’Amatriciana (sauce Amatriciana) is a classic Roman tomato-based sauce that includes guanciale (cured pork jowl) and Pecorino Romano cheese. 

Fire up the grills; Memorial Day weekend fast approaches. We’re gathering outside to sear some steaks and toast summer’s arrival.

Coat chicken with spices common to Cajun cooking, like dried thyme and cayenne pepper. Then, instead of using the traditional method of searing in a cast-iron pan, we char it on the grill.

Consider broccoli slaw as an alternative to coleslaw and enjoy it with all the same foods: grilled meat, fried chicken, and sandwiches.

Portobello mushroom caps are seriously satisfying and packed with flavor, and the mix of colors and textures will keep you coming back for more. This vegan sandwich checks all the boxes — and then some!