Ingredient: lemon zest

Crab-Stuffed Mountain Trout with Preserved Lemon, Corn and Lobster Succotash

Recipe courtesy of Shelley Cooper, Executive Chef, Dancing Bear Lodge and Apalachian Bistro, Townsend, Tenn....

Simple Lemon Vinaigrette

Recipe courtesy of Denise M. Caurdy-O'Connor, Executive Chef, Knollwood Country Club, West Bloomfield, Mich....