I covet my January issue of Saveur for its annual roundup of the year’s 100 best foods and food-related tools and tips.

This year, my favorite bit of advice comes from an L.A. reader who shares his method for dried lemon zest. He microplanes a lemon and allows the zest to dry on wax paper for 24 hours before folding and pressing the paper. The result is an intense, lemony powder that can be sprinkled over beet salads or slices of Key lime pie, mixed into mayo for insta-aïoli, or used to rim margarita glasses.

The possibilities are endless, and I can’t wait to add a pinch to roasted Brussels sprouts or lemon cookie batter.

Hint: When zesting the lemon, be careful not to avoid the pith—its bitterness will only intensify as it dries.

Amanda M. Faison
Amanda M. Faison
Freelance writer Amanda M. Faison spent 20 years at 5280 Magazine, 12 of those as Food Editor.