lemon juice

The Ultimate Weeknight Chicken and Broccoli Dinner

Every so often, a new friend will confess that they’ve been reading my blog and when I ask, “Did you make anything?” the response is often, “Well I work, so I barely have time to get dinner on the table.” I understand where they’re coming from, though I usually end the friendship at that point. To prevent that from happening again, I’d like to share with you now a dinner anyone can make right after work that is so winning and so wonderful, you’ll want to hug me once you learn it. I like it so much, it’s pretty much a staple now of my repertoire.

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The Lemon Juice Trick

Writing my cookbook, I learned a nifty trick from Chef Jonathan Waxman for when you just need a squeeze of lemon. You cut around the lemon like you’re cutting around the core of an apple, leaving the center and creating these flat wedges that squeeze extra easily and produce lots of juice with a minimal amount of seeds. I use that trick all the time, but not when I want to use the juice of a whole lemon. When I want all the juice out of a lemon, like when I’m making a blender salad dressing, I use a technique that makes the job a lot easier, especially if the lemon is full of seeds.

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