Author: Brian Hill
This attractive and flavorful main course is perfect for weeknight entertaining. An easy Penne with Spinach, Shrimp, Tomatoes and Basil recipe.
There may be more sauce than you need to serve with the chicken. Use the leftovers on mashed potatoes or simply freeze for another time.
Make and share this Caramelized Scallops With White Wine recipe from Food.com.
Author: Brookelynne26
Author: Mary Cech
Sour cherries seem to be an elusive fruit. Finding them fresh in the supermarket is nigh on impossible and finding them at a greengrocer or farmers market...
Author: Edd Kimber
This is a dessert you'll make over and over in the fall when interesting apples fill the farmers' market; but the Calvados sauce ensures it even makes...
Author: Julie Sahni
You can totally eat this simple quiche on its own (the crème fraîche and chives keep it from being boring). But things really start to get interesting...
Author: Tara O'Brady
How to make homemade ricotta
Author: Phyllis A. Jones-Rubenstein
An easy Lemon-Mint and Tabbouleh Salad. If you have trouble finding plain bulgur (cracked wheat), use one cup of bulgur (but not the seasoning packets)...
These quick, buckwheat pancakes are brightened with the addition of lemon zest. Use whatever caviar you prefer and your budget will allow.
Author: Kay Chun
Author: Sol Schott
If you like garlic & lemon, here is a very nice way serve a great favorite of mine, Brussels sprouts.
Author: Sydney Mike
Author: Michael Chiarello
Author: Carolyn Beth Weil
From an easy recipe card from the fish counter. Boston Bluefish is considered an oily fish with a rich, strong flavor and less white meat. The fat is distributed...
Author: Oolala
A combination of lemon zest and juice gives this dish tons of citrus flavor. The strips of thinly sliced zest add a welcome bright contrast to the rich...
Author: Molly Baz
Delicious! And simple. Takes some time to marinate, but it's worth it. I searched for the perfect grilled salmon recipe, but it didn't seem to exist. So,...
Author: Allie 1123
Author: Paula Wolfert
Author: Aglaia Kremezi
Author: Rick Browne
Brief high-heat roasting mellows a radish's peppery flavor and turns it into a whole new root vegetable. Using the green radish tops adds color and amps...
Author: Tasha de Serio
Author: Hannah Levitz
Recipe is from the Essential Mediterranean cookbook. I'm not that fond of raw fennel, but roasted fennel is something else. The combination of fennel and...
Author: DailyInspiration
This winter cocktail is a cross between a Penicillin and a French 75. It's a bold, gingery-spicy cocktail for Scotch lovers.
Author: Fred Yarm
Author: Adam Randall
From San Francisco Chronicle & SFGate.com. "Beurre Blanc is an elegant sauce for fish & adding the sweet juice of Meyer lemons makes a fine finish for...
Author: Trnquilit
Expect a line to form when you unveil this stunning dessert. It's swirled throughout with tangy lemon curd, which amplifies the richness of the surrounding...
Author: Maggie Ruggiero
Make and share this Red Potatoes Roasted With Lemon Caper Sauce recipe from Food.com.
Author: Rita1652
It's time we gave cabbage its place in the roasted vegetable hall of fame. When roasted at high temperature, humble cabbage becomes sweet and incredibly...
Author: Hetty McKinnon
This would also be delicious sprinkled over roast meat, poultry and seafood.
Author: Ruth Cousineau