Make and share this Avgolemono -- Egg-Lemon Soup (Greece) recipe from Food.com.
Author: Sydney Mike
Very loosely inspired by Lebanese fattoush, this is one of those dishes where you want to use only the ripest, most fragrant tomatoes in the bunch.
Author: Sarah Jampel
I found this in Cooking Light in an article about fresh spring vegetables. This one uses two of those, baby artichokes and asparagus. Baby artichokes are...
Author: ksduffster
Boiling crawfish is an art - something that quickly becomes apparent to anyone who's watched a cook prepare the cooking liquid. This recipe has been modified...
Mustard offers so many ways to zest up low-sodium and low-fat dishes that it's no wonder it is a popular seasoning. In addition to using it with fish,...
Author: Dancer
Make and share this Ruth Macpherson's Butterflied Leg of Lamb Marinade recipe from Food.com.
Author: Oolala
The twice-cooked curd method was inspired by authors Rose Levy Beranbaum and Melissa Clark and ensures that these bars are extra sturdy and have a smooth,...
Author: Chris Morocco
Simmered and later sauced in a lemony olive oil spiced with fennel and coriander seeds, artichokes absorb a complex blend of gorgeous flavors. The tender,...
Author: Maggie Ruggiero
Chef Traunfeld has experimented his whole life with infusing herbs & food. In this dish he uses sage and lemon to create a perfect balance of delicate...
Author: NcMysteryShopper
Very tangy, not too sweet! Heaven must taste like this. Got this from the NPR website, with a story about going to pick the apricots at the orchard every...
Author: Susiecat too
This is a flavorful and light marinade that makes chicken breasts taste awesome! It can also be used on seafood; I marinate chicken for about half a day,...
Author: EdsGirlAngie
The smoky charred peppers play well with the cool cucumbers and lemony ricotta. If you can't find Italian frying peppers or just aren't feeling them, grilled...
Author: Andy Baraghani
Make and share this Asparagus, Halloumi and Pine Nut Salad recipe from Food.com.
Author: Rita1652
From Firehouse Food. You can use this tangy marinade on chicken, pork, prawns, scallops, or any firm fleshed fish. Makes about 1 cup which is enough for...
Author: cookiedog
This is a recipe from the Chelsea Tea Room in Asheville North Carolina. I visited the Biltmore Estate and fell in love with the charming Biltmore Village!...
Author: Theresa P