Lemon Vinaigrette
Here's our version of Barba Yianni's grilled lamb. The marinade works equally well with lamb chops, kebabs, or butterflied leg of lamb. You can also use...
Author: Bruce Aidells
Author: Lori Longbotham
This frosting can be used on any yellow or white layer cake. It's very good even on a box mix.
Author: Tammy
Great to top pies, tarts, cakes, etc. Adapted from Better Homes and Gardens magazine. You can do this with limes and oranges too.
Author: Sharon123
Author: Abigail Johnson Dodge
Brandy or Scotch also work well in a hot toddy, but the vanilla sweetness of good bourbon was our favorite-this time, at least.
I love peas and this fit our meal perfectly. From The New Family Cookbook for People with Diabetes Points 1.
Author: Dancer
I've adapted this from a Jamie Oliver recipe. Jamie makes it with his 'flavour shaker' but as most people probably don't have one - you can use a mortar...
Author: Kookaburra
This recipe can be prepared in 45 minutes or less. Some people favor sauteed collard greens boiled until they are meltingly tender, while others prefer...
Author: Del Zimmerman
The fleeting vibrance of spring vegetables is captured in this citrus-and-garlic-infused marinade. Spoon over toast slathered with ricotta.
Author: Rachel Gurjar
This recipe came from Sunny Anderson's "Cooking for Real". I've recently started enjoying artichokes....can't believe I haven't been eating them until...
Author: breezermom
To make sure this gratin is rich & luscious, be sure to squeeze all the excess liquid from the spinach before adding the bechamel sauce. Bechamel is a...
Author: Manami
Not everyone loves Sprouts, but this family love them. This is a great make ahead recipe, and the longer this recipe is kept refrigerated the better it...
Author: Tisme
Author: Alice Waters
This dish is for when a 3 p.m. hang turns into a dinner party or when you've had too long of a day at work. But just because it's comfort food doesn't...
Author: Andy Baraghani
This is from the 'Pasta Perfect' cookbook. A very tasty pasta dish using cheese and spinach ravioli, I personally prefer to use less cream than called...
Author: Nabiha
Author: Ruth Jacobson
In this cobbler recipe, the batter puffs up around the fruit, creating a cakey top and a gooey base.
Author: Joe Sevier
Author: Nancie McDermott
This recipe is from Eben Freeman, bartender of Tailor Restaurant in New York City. The drink tastes best when served very cold, so Freeman recommends making...
Author: Eben Freeman
A quick fry of soft-shelled crabs gets topped with brown butter and parsley.
This bright and bubbly punch features pomegranate seeds and Champagne.
Author: Melissa Clark
Roasting salmon low and slow yields fish that stays moist and tender even when served chilled. A raw green bean salad is a perfect crunchy accompaniment;...
Author: Anna Stockwell
Make and share this Asparagus Pilaf Rice recipe from Food.com.
Author: Boomette
Braising pork shoulder produces a fall-apart tender roast. And when milk is the braising liquid, what results is a sauce that is reminiscent of flavorfully...
Author: Molly Baz
How to pull off a weeknight roast chicken: Set it over a bed of peppers for a two-for-one deal.
Author: Claire Saffitz
This is my favorite way to make shrimp because using the marinade in the sauce carries the shrimp flavor through the entire dish. Wine, garlic and lemon...
Author: Tee Lee
Making sure the carrots are tender to their cores before you pull them from the oven makes for a smoother carrot dip.
Author: Ochre Bakery, Detroit, MI