Lemon Lovers’ Chicken

When I was growing up, whenever my parents took our family out for Italian food, it would spark a big debate over chicken.My father, a man of dark meat and garlic in his bones, championed chicken scarpariello.. but my lemon-loving mother prefers chicken french fries — batter-fried chicken breasts in a rich, juicy, citrus-infused pan sauce.

Anna Francese Gass (probably not related) has a A new take on an Italian-American classic (Above): She fryes artichoke hearts and thin slices of lemon in the same batter as the chicken, creating a hearty dish with a particularly rich texture that one reader described as a “breakthrough like no other.” This is an easy winner.

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It’s a bountiful week for lemon lovers New York Times Cooking. Ali Slagle has a fantastic recipe White Beans and Asparagus with Charred Lemons, all combined with coconut milk to make this dish both creamy and vegan. Cook this now with in-season asparagus, then switch to leafy greens in winter and fall.

I can’t wait for the release of Yossy Arefi’s new work Potato Salad with Lemon and Feta, she cleverly bakes rather than boils the potatoes, giving them a crispy texture and rich caramel flavor.Olives, pepperoni, and tomatoes combine for a sweet, savory punch that pairs perfectly roast chickenfish, hot dogs or whatever you plan memorial day weekend.

In terms of lemony sweetness, I have two oldies but goodies to recommend: one Lemon Ginger Tart With the pressed shortbread crust in the pan, and a batch Lemon Blueberry Bars, filled with homemade lemon curd and fresh blueberries. You can’t go wrong with either. Or better yet, do both, then live your best life and eat the leftovers.

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Next time you make a recipe that calls for using only lemon juice (or any citrus fruit), grate some lemon juice too. Zest brings citrus front and center, adding a deeper, rounder lemon note to the juice’s brightness and acidity.

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