This bird gets cooked in a skillet on the floor of the oven, which gives it a burst of heat. The result: a crispy-skinned chicken that cooks in under 30...
Author: Ned Baldwin
These traditional almond cookies hail from Tuscany; their texture is chewy, similar to macaroons.
Author: Skye Gyngell
This play on ossobuco forgoes veal for the dark meat of turkey legs. A vibrant gremolata made from lemon and orange zest and fresh parsley offsets the...
Choose cherries or apricots or a mix of both for this classic French baked custard. And no special equipment needed means this is the best summer vacation...
Author: Anna Stockwell
Preserved lemons add an unique flavor to many Moroccan & North African dishes. They are easy to make & they store for a long period of time.
Author: FDADELKARIM
Make and share this Honey-Soy Sauce Marinade for Steak or Chicken recipe from Food.com.
Author: littleturtle
Those abstaining from the cocktails will appreciate this equally refreshing use of basil and lemon, two flavors that pair beautifully.
Make and share this Candied Meyer Lemons recipe from Food.com.
Author: threeovens
I cannot say how much zest one fruit yields. This is more of a technique. I needed dried zest for recipe #461844 #461844 and found the store-bought stuff...
Author: gailanng
This weeknight chicken soup goes Greek with orzo, lemon juice, and a handful of fresh dill.
Author: Mary Frances Heck
Take down the temperature of a classic hot toddy in this easy, cooling rye cocktail.
Author: Andy Baraghani
_(Hiyashi Udon) Editor's note: The recipe and introductory text below are adapted from Elizabeth Andoh's book_ An American Taste of Japan. Andoh also shared...
Author: Elizabeth Andoh
Make and share this Monkfish With Lemon & Parsley Sauce recipe from Food.com.
Author: Dancer
No, its not the title of a lost Dr. Seuss opus, but a perfectly grown-up dish in which the richness of grilled spice-rubbed lamb chops is cut by lemon...
Author: Gina Marie Miraglia Eriquez
Don't let the much-touted health benefits of this fluffy grain put you off-it also happens to be absolutely delicious. The light, lemony taste of this...
Author: Lillian Chou
Preserved lemons are a popular ingredient for Middle Eastern recipes. I saw this recipe on SBS's Food Safari. It appeared in the Moroccan episode and the...
Author: Chef floWer
These crispy-edged flatbreads are made from chickpea flour, water, olive oil, and salt and served with a burst tomato-chickpea sauce along with feta and...
Author: Anna Stockwell
This pungent, fragrant chicken stew is not for the weak of palate. Radiating the aromas of toasted cumin and coriander, and spiked with the salty-sour...
Author: Andrew Schloss
Falafel is a patty made from beans and chickpeas. It's a popular fast food item in Middle East countries and is recognised here in Australia. This recipe...
Author: Chef floWer
Cooking fish doesn't need to be intimidating. In fact, few things could be simpler-or more rewarding. For meaty steaks of swordfish, albacore, and halibut,...
Author: Seamus Mullen
To make this pasta sing, use the freshest, best-quality crab available, such as jumbo lump crabmeat, Dungeness, or king crab. Adjust the heat from the...
Author: Bon Appétit Test Kitchen