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...
Not sure if this is a new product, but I got a sample of Ball Simple Creations No Cook Freezer Jam Fruit Pectin at Wal-Mart along with some recipes. More...
Author: WI Cheesehead
Frosting for any white or lemon cake recipes. Enough to cover the sides and top of a 9-inch layer cake.
Author: Carol
This is from "A Passion for Preserves". It tastes like lemon curd and has the texture of apple butter. Absolutley delicious! I'm going to try making lime...
Author: Deb Wolf
This recipe is from chef Jimmy Bradley (The Mermaid Inn; Red Cat; and The Harrison restaurants). It was printed in the June 2, 2003 issue of NY Magazine...
Author: Dee514
Author: Bon Appétit Test Kitchen
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
This can be served hot or at room temperature. Roasted Green and White Asparagus
Author: Jeanne Thiel Kelley
A delicious low fat potato dish which I found in the November 2005 issue of the 'Australian Good Taste' magazine, as an accompaniment to Recipe #145704....
Author: bluemoon downunder
Author: Jeanne Thiel Kelley
Author: Barbara Kafka
Author: Melissa Roberts
Author: Tina Miller
A trio of flavored Infusions or Syrups for Lemonade etc.! I've included three different flavored infusions --- Herbal (my favorite is Lemon Verbena!),...
Author: BecR2400
This pasta is a complete revelation. The sauce is magically made from the pasta water and tomatoes as the pasta cooks-all in one pan. No fuss, one pan,...
Author: Anna Jones
Author: Sara Moulton
The figs can be placed in the food processor to crush by pulsing till mushy with some chunks. Using a candy Thermometer will help knowing the setting point,...
Author: Rita1652
Author: Andrew Carmellini
Heady lemon verbena lends an herbal, floral note to our summer pudding. Be sure to save this recipe for when you've found fresh verbena - dried just won't...
This is traditionally called hummus, and I can't get enough of it. You can serve this with pita bread triangles (I use Recipe #362708), but I actually...
Author: JackieOhNo
I was first introduced to Recipe #346922 earlier this year, and have enjoyed it very much. So....why not have a lemon version. This is wonderful spread...
Author: Diana 2
Author: Sheila Lukins
These delicate jam-filled bar cookies are made with frozen dough that's grated into the pan, which gives them a very light and crumbly texture. If you...
Author: Michelle Polzine
No need to prep everything ahead: Get your chopping in while the fennel cooks. Just keep an eye on the pot!
Author: Carla Lalli Music
Author: Frank Stitt
This grand old American dessert is enormously popular down South for its clear, true sweetness (saved by the edginess of lemon) and its masterful contrast...
Author: Lillian Chou
If you have the time, season the chicken with salt the night before and chill uncovered so the skin will dry out a bit. Doing this helps the chicken take...
Author: Andy Baraghani
So you want to eat all the seasonal greens but can't face another salad? Cream (and butter, and cheese, and toasted torn bread) to the rescue. This gratin...
Author: David Tamarkin
Author: Norma Shirley
I LOVE this recipe-great for cocktail parties or a super appy for your Greek Dinner. Cook time reflects the marinating time.
Author: Diana Adcock