The zest of two whole lemons goes into this cake batter, giving it a real punch of citrus flavor, accented by the drippy lemon glaze that gets drizzled...
Author: Maida Heatter
This classic cocktail recipe, made with gin, lemon, maraschino, and violette, dates back to 1916. Just be careful with that violette.
Author: Jim Meehan
Author: Ia Delphey
Author: Gina Marie Miraglia Eriquez
Slice into this no-mixer-required, lemony cake and you'll be greeted with a surprise: bold stripes of bright blueberry filling. The rich glaze adds an...
Author: Katherine Sacks
Another Monica Bhide recipe! We had the shrimp late last night and I woke up this morning wishing I had some more, they were so delicious! ;) I suggest...
Author: Manami
If you love the taste of fresh New England seafood, these deviled eggs, loaded with lump crabmeat, are just the thing to bring to your next picnic, potluck,...
Author: Amy Sue Keck
Author: Karen DeMasco
This lemon pound cake with a lemon glaze is filled with fresh lemon flavor. Bake as a bundt or loaf-and freeze up to one month!
Author: Land O'Lakes
We made the cherry filling in this cobbler intentionally juicy; the shortcake-inspired biscuits will soak up the extra liquid.
Author: Claire Saffitz
Preheating the baking sheet will help the squash sizzle and sear as soon as it hits the pan rather than steam and stick.
Author: Christina Chaey
Author: Einat Admony
Cooking lemon slices just to this side of burnt adds a layer of complex flavor to this comforting dish.
Author: Andy Baraghani
Grating the garlic with a Microplane instead of finely chopping reduces it to a pulp so it can dissolve into sauces like this one.
Author: Anna Stockwell
I just tripled this recipe a couple of days ago and canned the lemon curd. The recipe makes delicious lemon curd, I hope you enjoy! **** I've heard that...
Author: Queen Dana
Author: Gwyneth Paltrow
A refreshing and light side dish. Perfect for any meal. It's just something I made up once, but it turned out wonderful.
Author: HomemadeChef
Transforming cream into butter is one of the most satisfying acts of kitchen alchemy you can perform, and it comes with the bonus of controlling exactly...
Author: Anna Stockwell
This is great on fish--specially swordfish and salmon. It would probably be good with chicken too. It's smooth, creamy and lemony. I have this posted with...
Author: Engrossed
This simple dish of fresh smashed avocado, ripe heirloom tomato, and perfectly poached eggs is finished delicately with fresh lemon juice, herbs, and sea...
Author: Nick Korbee
Author: Kay Schlozman
Author: Bon Appétit Test Kitchen
From Susan Manlin Katzman, a free-lance food writer, St. Louis, MO. She got this recipe in 1987 from Tivoli restaurant which no longer exists. It was their...
Author: Oolala
While most recipes for fire cider use a heavy hand with the garlic because of its potent medicinal properties, we recommend going easy unless you want...
Author: Lukas Volger
Author: Zanne Stewart
From Anne Gardon's "Preserving for All Seasons." I want to try this in the next year or so.
Author: JenSmith
This casserole features new red potatoes complemented with a zesty twist of lemon and horseradish.
Author: Land O'Lakes
Make and share this Cumin & Tahini Yogurt Dip recipe from Food.com.
Author: English_Rose
This recipe is going to instruct you to remove the backbone of the fish from inside the cavity-no small task but well worth it. You can also just tie two...
Author: Nick Nutting