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Instant Pot Lemon Chicken With Garlic and Olives

Chicken thighs sauté in the Instant Pot until the skin becomes crispy before slow-cooking with olives, lemon slices, anchovies, capers, and herbs.

Author: Melissa Clark

Broken Lasagna With Parmesan and All the Peas

Break lasagna noodles into squares then mix with an easy sauce flavored with butter, lemon, black pepper, and Parmesan, plus three kinds of peas.

Author: Joe Sevier

Parsnips and Carrots, Honey Glazed

Make and share this Parsnips and Carrots, Honey Glazed recipe from Food.com.

Author: Dancer

Polenta with Spinach

Author: James Beard

Crispy Chicken Over Turmeric Lemon Cabbage and Peas

Starting spiced skin-on chicken thighs in a cold pan gives the skin extra time to crisp. For an easy, one-pan weeknight dinner, the chicken goes on top...

Author: Rachel Gurjar

Tuscan Panzanella

Author: Rick Tramonto

Easy Garlic Aioli (Garlic Spread)

If you love garlic then this spread is a must-try. Use it on sandwiches and veggies. I have coated this on salmon fillets before baking. My advise is if...

Author: Kittencalrecipezazz

Baked Lemon Pudding Cake

Lemon pudding cake is an old-fashioned dessert best served warm.

Author: Land O'Lakes

Lemon Pistachio Biscotti

Author: Nick Malgieri

Lemon Chess Pie

Author: Jean Anderson

Prawns Peri Peri

Author: Lannice Snyman

Quick Thanksgiving Turkey with Lemon Garlic Butter

What's the fastest way possible to roast a turkey for Thanksgiving? Skip the whole turkey: instead, roast bone-in breasts and legs. (If you don't want...

Author: Anna Stockwell

3 Ingredient Charred Green Beans with Ricotta and Lemon

Crisp-tender grilled green beans on a bed of creamy whipped ricotta is the ultimate summer side, super-simple but elegant enough for company. Add some...

Author: Anna Stockwell

Rosemary Thyme Marinade

With the end of the holiday season, I'm ready to return to more normal eating habits. Breaking out my little George Foreman and looking for ways to prepare...

Author: justcallmetoni

Kir Royale

A sparkling Champage cocktail with creme de cassis.

Georgian Shashlyk (caucasian style Skewered Lamb)

Traditionally made from lamb, but can be made with pork, beef, poultry or sturgeon. The only important thing is that the meat should be fresh and not frozen,...

Author: littleturtle

Baked Cod with Greek Potatoes

This may seema plain way to serve cod, but the best, most translucent fresh and flaky fillet only needs these Greek potatoes to accompany it.

Author: MarieRynr

Tomato Salad With Lemon and Cilantro

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

Pasta With Brown Butter, Whole Lemon, and Parmesan

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

Avocado and Lemon Water (Agua de Aguacate y Limón Amarillo)

This recipe is a fun spin on the traditional agua de limón, using lemons instead of Key limes and adding avocado.

Author: Enrique Olvera

Artichokes Roasted

Roasting artichokes brings out the great nutty flavor. We really enjoy artichokes fixed this way. The process is so simple, you just tuck it in your head;...

Author: Barb G.

Watercress Salad With Pears and Creamy Goat Cheese Dressing

I went to 2 stores to find fresh watercress to make this salad. It was worth it tho, it turned out wonderful. Points 3.

Author: Dancer

Yogurt and Lemon Dressing

Author: Patricia Wells

Frozen Lemon Ginger Yogurt

Author: Cynthia Wilson

Orange Lemon Grapefruit Marmalade

Trial and error using our neighbours fruit trees for free organic fruit and also can use oranges only as pilfered around the world

Author: RM9003

Lemon and Dill Seasoning for Fish and Vegetables

My simple flavor-enhancing seasoning doesn't overpower the natural flavors of fresh fish or vegetables. It can also be used for seasoned rice or rice pilaf...

Author: The Spice Guru

Lemon Chiffon Cake

Author: Kathy Specht