Make and share this Monkfish With Lemon & Parsley Sauce recipe from Food.com.
Author: Dancer
Take down the temperature of a classic hot toddy in this easy, cooling rye cocktail.
Author: Andy Baraghani
Don't let the much-touted health benefits of this fluffy grain put you off-it also happens to be absolutely delicious. The light, lemony taste of this...
Author: Lillian Chou
Author: The Epicurious Test Kitchen
This mix of greens is a knockout blend of textures, and a short sauté in fruity olive oil mellows their slightly bitter flavor.
No, its not the title of a lost Dr. Seuss opus, but a perfectly grown-up dish in which the richness of grilled spice-rubbed lamb chops is cut by lemon...
Author: Gina Marie Miraglia Eriquez
Preserved lemons add an unique flavor to many Moroccan & North African dishes. They are easy to make & they store for a long period of time.
Author: FDADELKARIM
The original recipe calls for small plums that sink into the batter, but you'll get the same effect with apples or berries.
Author: Claire Saffitz
Author: Rose Pascale
This guacomole dip wannabe is enhanced with several other ingredients, including lemon juice & green chilies! The original of the recipe comes from the...
Author: Sydney Mike
Any shrimp will work in this recipe, but for the best-tasting, most sustainable choice, go for American farmed or wild shrimp.
Author: Jodi Liano
Make and share this Avgolemono -- Egg-Lemon Soup (Greece) recipe from Food.com.
Author: Sydney Mike
A little sweet, a little spicy, a little smoky-these pork shoulder steaks have everything it takes to steal the show at your next dinner party. (It's so...
Author: Amiel Stanek
Author: Claudia Fleming
Make and share this Honey-Soy Sauce Marinade for Steak or Chicken recipe from Food.com.
Author: littleturtle
Nothing says waiting for the holiday season to end like these moist, fluffy gingerbread cupcakes. Bring them to your next familial bash and eat them as...
Author: Isa Chandra Moskowitz
While smaller squash can be roasted whole, they are more starchy and liable to dry out. Stick with the big boys like butternut, red kuri, or kabocha.
Author: Chris Morocco
Limonada is most often translated as "lemonade," but limes are the best approximation of the Colombian citrus that stars alongside coconut in this barely...
Author: April White
Author: Lori Longbotham
Author: Albert Stevens Crockett
Author: Sema Wilkes
This refreshing frozen lemon dessert is dairy free. It comes from Chris Bianco of the cookbook, Bianco.
Author: Chris Bianco
This is NOT the salsa known as Pico de Gallo. From Elena's Secrets of Mexican Cooking. Posted for ZWT 5. There is a restaurant in Tucson, Arizona, Taqueria...
Author: Chocolatl
Author: Alison Roman
This gorgeous dessert has a nutty tart shell inspired by pecan sandies, lemon curd-spiked whipped cream filling, and stunning fruit topping.
Author: Katherine Sacks
Author: Rose Levy Beranbaum
In this recipe, cauliflower's mild but distinct flavor is enhanced with a sauce comprising brown butter and roasted hazelnuts. Be sure to monitor the butter...
Author: Manami
Cooking fish doesn't need to be intimidating. In fact, few things could be simpler-or more rewarding. For meaty steaks of swordfish, albacore, and halibut,...
Author: Seamus Mullen
Author: Alison Roman
This weeknight chicken soup goes Greek with orzo, lemon juice, and a handful of fresh dill.
Author: Mary Frances Heck
Chopped olives are spread on white fish that gets wrapped in chard before simmering it in a lemony, cilantro-y sauce.
Author: Adeena Sussman