Nordic Fish Chowder

Posted On: 1 Apr 2023
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Though Scandinavian cuisine has gotten a turn-of-the-century facelift through the Michelin-starred restaurant, Noma, there's really nothing better on a cold, snowy day than a cozy, hearty chowder loaded with potatoes and tender fish. In Nordic countries, where salmon, cod, crab, and potatoes are staples, hearty soups and creamy stews using local ingredients are just as common as meticulously-plated elk medallions and sliced truffles.  Continue Reading

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Lemon Zest

A healthy obsession with deliciousness
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Thanks for stopping by. We love to share recipes that are great tasting and good for you. Lemonzest is not only a place where I share recipes with other folks but it is my own cookbook. So I often re-visit older recipes and update them with better ingredients, better english, or a different picture. Enjoy!

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Recipes by Cuisine Alphabetic Index Basic Pantry Send us a comment

Lemon Zest

A healthy obsession with deliciousness
author photo

Thanks for stopping by. We love to share recipes that are great tasting and good for you. Lemonzest is not only a place where I share recipes with other folks but it is my own cookbook. So I often re-visit older recipes and update them with better ingredients, better english, or a different picture. Enjoy!

Nordic Fish Chowder
Posted On: 1 Apr 2023
Though Scandinavian cuisine has gotten a turn-of-the-century facelift through the Michelin-starred restaurant, Noma, there's really nothing better on a cold, snowy day than a cozy, hearty chowder loaded with potatoes and tender fish. In Nordic countries, where salmon, cod, crab, and potatoes are staples, hearty soups and creamy stews using local ingredients are just as common as meticulously-plated elk medallions and sliced truffles. 
Continue Reading
Sausages with Acorn Squash
Posted On: 10 Apr 2019
The sweetness of the squash and dried cherries is a great counterpoint to savoury sausages.
Continue Reading
Recently on LemonZest

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Crispy, golden Smashed Potatoes with sour cream and green onions! Crispy on the outside and tender on the inside, these baby Yukon gold potatoes are sure to be your new favorite side dish! These little spuds are boiled until tender, smushed, and then finish in the oven until crispy. Add your favorite toppings and you have one fantastic smashed potatoes recipe!

Guacamole

Guacamole, a dip made from avocados, is originally from Mexico. The name is derived from two Aztec Nahuatl words—ahuacatl (avocado) and molli (sauce).

Ginger Salmon with Peaches and Red Onions

In winter, mangoes can stand in for the peaches, and in June, July, apricots can do the job.

Andouille Tart with apples and Camembert Cheese

What makes this a great meal? The contrasts of hot (andouille sausage), grainy-crunchy (the apples) and unctuous smooth (the Camembert). Some of the ingredients are premium priced so go for it on a splashy occasion.

This recipe was translated from French and also modernized.

As described, this dish is crustless, but it can also be made with a pate brisee crust.

Cowboy Joes

An easy to make, South Western style dinner. Contrary to similar published recipes, this one uses plain beans, not sugar added ones and no BBQ sauce which is also often sugar laden. So this one is genuine cowboy friendly and more or less kid friendly too.

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What is Tuscan chicken? Well.. this recipe was actually inspired by the Olive Garden (an American restaurant chain) and made super popular by Pinterest. As such, there are many variations online. This is our twist on it. This simple creamy chicken recipe is perfect for a quick weeknight dinner, but it's also good enough for serving company.

Chicken and Cavatelli with cherry Tomatoes

This is one of those dinners that is relaxing to make, and puts dinner on the table – pronto! Every bite is layered with delicious flavors.

Fish Tacos

For when you crave casual

Sformata Zucchini

This traditional Italian appetizer is the first item we tackled at our San Gimignano cooking school.

Pork Medallions with Figs, Cherry Tomatoes and Polenta

Although not advertised as such, this is a perfect Italian Secondo course. The only difficult part is finding the ripe figs. Plums or Pluots could be substituted in a pinch.