A quick and easy Spiced Apple Pie recipe
Author: Bon Appétit Test Kitchen
Any tender herb or green can be used in this riff on a traditional Georgian spring dish. Try all or a combination of the following: cilantro, tarragon,...
Author: Olia Hercules
I love lemon curd or lemon butter as we call it here in Oz but it's quite fattening so I went searching for a lighter version and found this on a website...
Author: Mandy
This fragrant twist on the gimlet cocktail gets its clean green notes not from lime juice but from fresh basil. For extra glamour and aroma, tuck small...
These bite-size mashed potato croquettes are filled with smoked trout, mozzarella, Parmesan, and chives. Freshly fried, they're just the kind of gooey,...
Author: Anna Stockwell
Author: Cynthia Wilson
From an ad in a magazine. Hellman's is a mayonnaise for those of you outside the United States (it is also know as Best Food's I think). The photo looks...
Author: Oolala
The best lemon cupcake topped with a sweet lemon frosting.
Author: AngelaD
Using a sliced whole lemon gives unbeatably fresh aroma from the skin, bitter complexity from the pith, and tart, puckery juice from the flesh. Thin slices...
Author: Andy Baraghani
I got the idea for this recipe from my Lebanese mother-in-law, Leila Matar, who often makes a tahini dressing for green salads.
Another magazine find. The lemon rind and juice get utilized in this salad. I love the lemon oil fragrance in the lemon skin! I had it as a side dish with...
Author: Oolala
Sheila Stein of Woodbury, New York, New York, writes: "We've eaten several times at La Viola of Syosset. Their chicken française is excellent. Could you...
Author: Lori Longbotham
Get rid of the extraneous ingredients in a classic wedge for a salad that sparks joy: crunchy iceberg, creamy avocado, and a rich, tangy dressing.
Author: Molly Baz
This cooling pie is the perfect dessert after a spicy or robust meal.
Author: Alexander Smalls
Author: George Magoulus
Don't even think about lifting this cake out of the pan before it's completely-and we mean completely-cool. Because it's vegan, with no eggs for structure,...
Author: Ochre Bakery, Detroit, MI
Topping fried bread with brothy mussels, beans, and tomatoes turns it into a hearty knife-and-fork dinner.
Author: Molly Baz
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
Author: Bill Granger
Author: Dan Barber
Author: Charlie Trotter
Author: Jill Silverman Hough
Everyone should know how to roast a chicken. It's a life skill that should be taught to small children at school. The ability to properly prepare a moist...
Author: Anthony Bourdain