You guessed it; the mighty citrus fruit may be your savior for that amazing pasta tossed with fresh mint and a sprinkle of parm or the salad that just tastes so slightly off the mark. So don't reach instinctively for the salt shaker; see what a bright dash of lemon or orange will do. We love this caldo verde (a savory Portuguese soup packed with sausage and kale) spritzed with lemon juice just upon serving so the acid doesn't cook into the broth. In the same vein, chef friends swear by adding a touch of vinegar as final notes -- whether champagne vinegar to a grapefruit-watercress salad or an aged sherry vinegar to stews. Play around, see what works and flip those dishes around to (we can't resist) make lemonade out of lemons.
What Can I Get You Folks? - Server Revenge
Reality-Show Celebrities Serve Up Chef Curtis Stone's 'Hundred-Dollar Burger'
Foods Celebrity Chefs Hate
