Author: Karen Barker
Author: Gina Marie Miraglia Eriquez
We love how Carena uses every part of the duck: The carcass makes a velvety broth for braising the wings and legs until they're fall- off-the-bone tender;...
Author: Raquel Carena
Author: Lillian Chou
This is so quick to make, with a lot of flavor. I only made half the scallops (to serve two) but kept the sauce amount the same so it could also go over...
Author: Vino Girl
Reliable, fast method resulting in perfectly tart lemon curd. Delightful spread on toast or scones or use for filling baked goods. Be careful not to boil...
Author: Deb Wolf
We took a cue from traditional Italian tonnato sauce (which uses canned oil-packed tuna) and combined it with classic deviled egg filling. Topped with...
Author: Anna Stockwell
I realize that this recipe isn't for everyone. But if you like anchovies, like I do, please try these potatoes. I think that you will enjoy them.
Author: Alan in SW Florida
Make and share this Grilled Pineapple Salad recipe from Food.com.
Author: Boomette
Author: Gertrude Burnom
Many gravlax recipes will instruct you to drain, turn, and babysit the fish while it cures. Not this one: Set it and forget it. Three days later it will...
Author: Chris Morocco
If you want to go with the same flavors and basic method but prefer chicken pieces, go forth! Use skin-on, bone-in breasts and legs-total cooking time...
Author: Bryan Furman
This is a unique and slightly peculiar British cake; you'd be hard pressed to find another baked good with the same psychedelic squares and level of geometric...
Author: Martha Collison
Grilling the lemons brings out their aroma and natural sweetness. It also adds a roasty complexity to a super refreshing cocktail.
Author: Kristin Donnelly
Spiked with fragrant lemon and orange peels, and garnished with an orange liqueur-infused whipped cream, this pumpkin pie is full of refreshingly bold...
Try this mayonnaise on a BLT, egg salad sandwich, or as a dip for crunchy summer veggies.
Author: Rick Martinez
I found this online somewhere when I was looking for a way to use up some lemons and limes that I had in the fridge. The original recipe called for using...
Author: anonymous
Here, eggplant gets halved lengthwise, drenched in olive oil, and roasted at a very high temperature. It never quite crisps, but it browns and caramelizes...
Author: Alison Roman
Author: Ann Warren
Author: Rick Rodgers
This is a wonderful combination of flavors and textures. Refreshing is the word that came to mind when I tasted this salad. I found this in a cookbook...
Author: Debloves2cook
This is from Bobby Flay. Mmmmm lemon and potatoes are divine together. This is great with chicken or beef! The recipe calls for fingerling potatoes, but...
Author: Charmie777
For this roasted salmon recipe, finely chopping the walnuts, preserved lemon, and golden raisins gets them into every mouthful.
Author: Nate Appleman
I am forever trying to make dishes that combine one fruit and one vegetable. Ideally these dishes would serve as dinner side dishes and not be sweet. It's...
Author: chuckmall