Name: Lemon Confit
Yield: Makes about 1 cup
Ingredients: 4 lemons; 1/2 cup olive oil; 1/4 cup canola oil; 1 garlic clove; Pinch of salt

Lemon ConfitCon Poulos

Recipe information

Ingredients

4 lemons

1/2 cup olive oil

1/4 cup canola oil

1 garlic clove

Pinch of salt

Using vegetable peeler, remove peel (yellow part only) from lemons in long strips. Squeeze 6 tablespoons juice from lemons. Blanch peel in small saucepan of boiling water 10 seconds; drain. Repeat twice. Bring 6 tablespoons lemon juice, olive oil, canola oil, garlic, and pinch of salt to simmer in small saucepan. Add lemon peel and simmer over low heat until peel is soft, about 1 hour. Cool. DO AHEAD: Can be made 1 month ahead. Keep chilled and completely covered in oil. Always use clean fork to remove lemon.

Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.

With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.

With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.

This pasta starring summer corn achieves its savory, creamy sauce thanks to one special ingredient: buttermilk powder.

This fast stir-fry dish pairs minced pork and fragrant basil with hot Thai chiles and a crispy fried egg.

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

Juicy steak, crisp lettuce, and a blender dressing come together for a breezy summer dinner.

This frozen cocktail uses instant espresso for a strong flavor and unbeatable convenience.