It’s a secret weapon used by chefs and now home cooks: Lemon zest. I use lemon zest to brighten almost everything, to give it a little magic. After washing and drying an organic lemon, I use a zester to scrape off the lemon’s pepper-thin yellow layer. I sprinkle that fresh zest on pasta, pork, chicken, rice, bowls of soup, baked potatoes, shrimp, fish, lamb chops, vegetables, in vinaigrette, baked goods and cocktails. That’s my secret weapon, lemon zest, salt and a pat of butter. It just makes everything better. You can use orange or lime zest the same way.
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