Chowhound Presents: Table Talk with Yotam Ottolenghi and Helen Goh of Sweet: Desserts from London's Ottolenghi | Ask Your Questions Now ›

How to Use Up Lemons

Thinly sliced Brussels sprouts sautéed with lemon zest and juice are folded into creamy risotto with plumped dried figs.

By thinly slicing Brussels sprouts and sautéing them in oil with lemon juice and zest, the little cabbage known for turning kids into vegetable-haters softens into a sweet, slightly earthy side dish.... Read More

How to Use Up Herbs

How to Use Up Herbs