Preheat the oven to 350°F/180°C. In a bowl, combine olive oil with finely chopped parsley, chopped chives, crushed garlic clove, grated lemon zest, and salt.

Add the water and simmer until reduced by half, about 6 minutes. Add the cream and simmer until reduced by one-third, about 6 minutes. Let cool for about 10 minutes.

Add small cubes of watermelon (seedless, preferably) and fresh sage leaves for a nice summer refresh. Add cubes of honeydew, ...

Related: 50 Fast and Easy Penne Pasta Recipes for the Weeknight Dinner Win How to Make Creamy Lemon Pasta Without Cream. Start off by boiling a pot of water and adding your spaghetti. About ...

Squeeze 2 of the lemon halves onto the baking sheet, then add 3 tablespoons water and the parsley. Stir to combine, scraping up any browned bits, then taste and season with salt and pepper.

Add the lemon rounds and 3 sprigs of parsley. Set over heat, bring to a boil, reduce the heat and simmer for just 1 minute. Then turn off the heat to let the salmon sit until tender, about 10 minutes.

The doctor recommends adding certain spices to your lemon water to enhance its de-bloating benefits—think fennel, basil, parsley, dill, cumin, or coriander. Read more My Stomach Kept Getting ...

Add parsley, and cook until parsley is just wilted and bright green, 15 to 30 seconds. Drain and place parsley in ice water until cold to the touch, about 1 minute. Drain well, and transfer ...

Squeeze 2 of the lemon halves onto the baking sheet, then add 3 tablespoons water and the parsley. Stir to combine, scraping up any browned bits, then taste and season with salt and pepper.