Looking for a frozen dessert that’s a breeze to prepare without turning on the oven? The lemon granita and cream recipe from Katherine Lewin’s new cookbook, Big Night: Dinners, Parties & Dinner ...

Make the lemon-basil syrup: In a heavy-bottomed saucepan over medium heat, combine water, sugar and salt. Bring to a simmer, stirring to dissolve sugar. Remove from heat, stir in basil and steep 10 ...

Lemons aren't just for making lemonade anymore! According to the Scottos, they're just as good in your dinner dishes! The whole family decided to share some tangy entrees and drinks, including baked ...

In the ninth century, Sicily came under Arab rule and with that came new foods like lemons, oranges and sugarcane. It wasn’t long before locals used those ingredients — along with snow from nearby Mt ...

Granita is one of the greatest gastronomic joys of Sicily, a tradition dating from Arab dominion and the nevari snow dealers, who hauled blocks of snow to the city from the slopes of Mount Etna. The ...

Lemon basil granita is a refreshing treat that really shines during summer in Sicily. This lemon basil granita mixes the classic icy delight loved in southern Italy with a cool chef's twist: ...

Sicilians have a curious but fun approach to breakfast, and one which we fully embrace. They typically shy away from the hearty breakfasts we enjoy in America, opting instead for espresso (of course), ...

Note: This is best served the day it is prepared, when the ice crystals are large and flaky. They look like tiny snowflakes. Meyer lemons are particularly good with this. If you let the granita freeze ...

A granita is a simple, semi-frozen dessert made from water and sugar, to which you can add a variety of flavorings. They’re very easy to make and become more sophisticated versions of Italian ice. By ...

Though it’s open to many interpretations, I add a little sugar, a few whole mint leaves, honey and some fruit preserves (I have blackberry) to a shallow Pyrex, filled with one part fresh lemon juice ...