Any shrimp will work in this recipe, but for the best-tasting, most sustainable choice, go for American farmed or wild shrimp.
Author: Jodi Liano
Take down the temperature of a classic hot toddy in this easy, cooling rye cocktail.
Author: Andy Baraghani
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
The original recipe calls for small plums that sink into the batter, but you'll get the same effect with apples or berries.
Author: Claire Saffitz
Nothing says waiting for the holiday season to end like these moist, fluffy gingerbread cupcakes. Bring them to your next familial bash and eat them as...
Author: Isa Chandra Moskowitz
Make and share this Avgolemono -- Egg-Lemon Soup (Greece) recipe from Food.com.
Author: Sydney Mike
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
Author: The Epicurious Test Kitchen
A perfect accent for an outdoor supper during tomato season. In winter, it revives the palate as an aperitif. This drink demonstrates so ably how fresh...
Author: Jöerg Meyer
Make and share this Monkfish With Lemon & Parsley Sauce recipe from Food.com.
Author: Dancer
Author: Rose Pascale
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
This mix of greens is a knockout blend of textures, and a short sauté in fruity olive oil mellows their slightly bitter flavor.
Author: Claudia Fleming
Author: Sema Wilkes
In this recipe, cauliflower's mild but distinct flavor is enhanced with a sauce comprising brown butter and roasted hazelnuts. Be sure to monitor the butter...
Author: Manami
This guacomole dip wannabe is enhanced with several other ingredients, including lemon juice & green chilies! The original of the recipe comes from the...
Author: Sydney Mike
While smaller squash can be roasted whole, they are more starchy and liable to dry out. Stick with the big boys like butternut, red kuri, or kabocha.
Author: Chris Morocco
Author: Lori Longbotham
A little sweet, a little spicy, a little smoky-these pork shoulder steaks have everything it takes to steal the show at your next dinner party. (It's so...
Author: Amiel Stanek
This is NOT the salsa known as Pico de Gallo. From Elena's Secrets of Mexican Cooking. Posted for ZWT 5. There is a restaurant in Tucson, Arizona, Taqueria...
Author: Chocolatl
Author: Albert Stevens Crockett
Make and share this Honey-Soy Sauce Marinade for Steak or Chicken recipe from Food.com.
Author: littleturtle
This gorgeous dessert has a nutty tart shell inspired by pecan sandies, lemon curd-spiked whipped cream filling, and stunning fruit topping.
Author: Katherine Sacks
This refreshing frozen lemon dessert is dairy free. It comes from Chris Bianco of the cookbook, Bianco.
Author: Chris Bianco
Author: Alison Roman
Chopped olives are spread on white fish that gets wrapped in chard before simmering it in a lemony, cilantro-y sauce.
Author: Adeena Sussman
Limonada is most often translated as "lemonade," but limes are the best approximation of the Colombian citrus that stars alongside coconut in this barely...
Author: April White
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