This classic French soup is made with just six ingredients: butter, asparagus, onion, chicken stock, cream, and lemon juice.
For perfect Roasted Potatoes with Garlic, Lemon, and Oregano there is no need to peel them, but I suggest that you halve them, because they taste best...
Author: Aglaia Kremezi
The uniform thickness of a butterflied boneless leg of lamb makes it extremely simple to cook and serve. Get the recipe.
Editor's note: The recipe and introductory text below are from The Barbecue! Bible 10th Anniversary Edition, by Steven Raichlen. To read more about Raichlen...
Author: Steven Raichlen
an easy Asparagus Soup recipe. This pretty, easy-to-make first-course soup is flavorful and creamy, yet is extremely low fat-it has only one tablespoon...
Make and share this Grilled Lime Shrimp recipe from Food.com.
Author: ratherbeswimmin
Herb-and-bread-crumb coatings are classic on rack of lamb, but leaving out the crumbs lightens the dish. Get the recipe.
Author: Shelley Wiseman
This old Gourmet recipe has reviews from 126 users, almost all of whom love it. So take it from them: even if it's your "first time cooking lamb," you'll...
This recipe has all the makings for your new favorite classic fish sandwich: Crispy fried white flounder fillets enveloped in two thick slices of white...
Author: Molly Baz
Asparagus Salad with Sweet Balsamic Vinegar - Boiling the vinegar concentrates and sweetens it, so the dressing doesn't require as much oil to balance...
Sometimes simplicity speaks volumes. Our lemon loaf recipe is very straightforward. We do not add poppy seeds, pecans, or any other extraneous ingredient....
Author: Matt Lewis
This recipe is an accompaniment for Farfalle with Diced Tomatoes and Feta Cheese.
Author: Colin Cowie
Editor's note: The recipe and introductory text below are adapted from Elizabeth Karmel's Web site, girlsatthegrill.com . Grilling asparagus miraculously...
Author: Elizabeth Karmel
This classic refreshing salad pairs perfectly with grilled lamb .
Author: Bon Appétit Test Kitchen
This is a light pasta dish with plenty of shrimp, garlic, and lemon. I have reduced the amount of lemon and salt from the original recipe to suit my DBF's...
Author: cookiedog
This simple salad makes use of two summer favorites: fresh ripe corn and perfect plum tomatoes.
Author: Katie Morford
Be sure to use fresh English peas, as they have a sweet, delicate flavor well worth the time-consuming effort of shelling them. If you're cooking with...
Author: Russell Moore
This lightning-fast version of the classic pasta recipe calls for just the right amount of water that magically cooks down to create a silky sauce (no...
Author: Rhoda Boone
This North Carolina Pulled Pork recipe and introductory text below are from The Barbecue! Bible 10th Anniversary Edition.
Author: Steven Raichlen
When it comes to Scalloped Potatoes with Three Cheeses, Rick Rodgers, cookbook author and teacher, says, "I've always thought of mashed potatoes as an...
Author: Rick Rodgers
An easy Lemon Risotto recipe. Lemon juice and peel offer a double punch of flavor in this delicious dish. Serve the risotto Italian-style as a first course,...
To quickly revive dry, cold rotisserie chicken, place slices of it in a steamer basket along with spring vegetables for a seasonal warm salad-it's a whole...
Author: Anna Stockwell
You just cannot do this one wrong. You don't have to drain the sauerkraut. You don't even brown the ribs; they brown without your help. The recipe was...
Author: Karyl Bannister
This soup is related to brotchán foltchep, a classic leek and oatmeal soup (also known as brotchán roy) that combines leeks, oatmeal and milk. This version...
A garlic, balsamic, and mustard based marinade gives this charred london broil steak a wonderfully rich flavor.
For decades, the restaurant Lutèce-with chef André Soltner behind the stove-was the pinnacle of French cuisine in New York City. Soltner's Alsace onion...
Adding asparagus and frozen peas directly to the boiling pasta during the last couple minutes of cooking means everything for this seasonal, fresh dinner...
Author: Anna Stockwell
