Meyer lemons have taken over. But once you've tired of lemonade, lemon curd, and preserved lemons, set your sights on a boozy batch of Meyer lemon limoncello. It's easy to make, and because you use only the zest for the infused liqueur, you can freeze the juice for later.
For the November issue of 7x7, we asked some of the city’s best chefs to get in the giving spirit and share their recipes for standout side dishes to bring to a Thanksgiving potluck.
Our foodie friends were among the fieriest bunch in October’s Hot 30 issue, enticing you with full pages of their culinary glory: among them, Sarah and Evan Rich of Rich Table and Yigit Pura of Tout Sweet Pâtisserie. With all our admiration for them, they decided to return the favor with recipes of some of their most sought-after dishes. If you can stand the heat, get in the kitchen.