Just Add Lemon

Cook with tangy citrus this weekend in a slaw, a pasta or a sheet-pan meal.

View in Browser Add nytdirect@nytimes.com to your address book. Julia Gartland for The New York Times (Photography and Styling) Saturday, May 22, 2021 Just Add Lemon The bright and bracing flavor of lemon entices this time of year, and New York Times Cooking has more than enough recipes to satisfy. How about a lemon-tahini slaw or a creamy chive pasta with lemon (above) from Ali Slagle? Readers are still clamoring for Melissa Clark’s chile-roasted chicken with honey, lemon and feta. For something still pungent, but with spicier notes, cook with ginger: Yotam Ottolenghi’s latest, soba noodles with ginger broth and crunchy ginger, is our most popular recipe of the week. And Nik Sharma’s new blueberry clafoutis is the best of both worlds, using lemon zest and crystallized ginger.   Julia Gartland for The New York Times (Photography and Styling) Our 10 Most Popular Recipes Right Now ADVERTISEMENT   Julia Gartland for The New York Times (Photography and Styling) Blueberry-Ginger Clafoutis 1 1/2 hours, 4 to 6 servings   Christopher Simpson for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks. Soba Noodles With Ginger Broth and Crunchy Ginger 45 minutes, 4 servings   Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne Glazed Tofu With Chile and Star Anise 30 minutes, 4 servings   Julia Gartland for The New York Times (Photography and Styling) Creamy Chive Pasta With Lemon 25 minutes, 4 servings ADVERTISEMENT FOLLOW US: Facebook | @nytfood | Pinterest You received this message because you signed up for NYTimes Cooking newsletter. Unsubscribe | Manage Subscriptions | Change Your E-mail | Privacy Policy | Contact | Advertise | California Notices Copyright 2021 | The New York Times Company | NYTimes.com 620 Eighth Avenue New York, NY 10018