styled by TAYLOR BENNETTphotograph by KELLY MOORE CLARK Prepare 2 widemouth quart-size jars and a fermenting weight. Cut 3 pounds of lemons and toss so that each piece is lightly but evenly coated. Divide the lemons between the two jars. Let sit, covered, for about 1 hour. After some of the juice is ...
styled by TAYLOR BENNETTphotograph by KELLY MOORE CLARK Take a cue from spring spreads and dive into the season’s most satisfying treat. This authentic hummus light and creamy and packed full of flavor. What you’ll need: 1/4 cup lemon juice1/2 cup tahini paste2–3 garlic cloves1/4 cup olive...
styled by TAYLOR BENNETTphotograph by KELLY MOORE CLARK Spring is right around the corner, which means it’s the perfect time for an outdoor Louisiana party. This perfect punch combines a sweet rosé with a kick of citrus. What you’ll need: 8 cups rosé3 lemons (juiced)2 grapefruits (juiced)2 cups ...
