To make a lemon vinaigrette, combine the lemon juice and shallot in a small bowl. Whisk in the canola oil. Season with salt and pepper. Stir in the chives and chervil. Pour the lemon vinaigrette over ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. CUCUMBER GRANITA Yield: 6 to 8 servings 3 regular cucumbers (about 1 3/4 pounds total) 1/4 cup water ...

This is a very English granita, if such a thing is not contradictory, says Jacob Kenedy. You could serve it with finger sandwiches. From our morning news briefing to a weekly Good News Newsletter, get ...

Picklers, slicers, green or yellow, smooth or bumpy, thin- or thick-skinned, chubby Kirbys, little cornichons, English, Japanese, Persian. Good thing then that with the impending heat comes cucumber ...

Emma Wartzman is the kitchen and dining writer at New York Magazine’s the Strategist. Previously, she was an editor at Bon Appétit. Come summer, my freezer is stocked with pints of ice cream. While it ...

With this adorable if slight book, Roden attempts to make icy granitas the fifth food group. While it's unlikely that they'll earn their own block on the USDA food pyramid, these refreshing ...

The chefs behind Torrisi, Bridges and Lei share their takes on the semifrozen treat, an Italian classic that’s both versatile and easy to make. The chefs behind Torrisi, Bridges and Lei share their ...