Elderflower liqueur, such as St. Germain, has a delicate, floral flavor that works really well in this simple lemon tart.
Author: Martha Collison
Author: Jill Silverman Hough
This is a recipe I got from work, from a commercial manufacturer of limoncello (lemons soaked in alcohol). I haven't tried it. There are two recipes for...
Author: Charles Lieberman
Make and share this Lemon and Herb Hummus recipe from Food.com.
Author: Brookelynne26
Author: Sara Dickerman
A bright tangle of shredded Brussels sprouts, raisins, and pine nuts tops silky ricotta in this snappy, satisfying toast.
Make and share this Cauliflower With Mustard-Lemon Butter recipe from Food.com.
Author: Manami
Author: Silvano Marchetto
The other day I read that papaya and pineapple were great at relieving heartburn, so I whipped some up and fell in love! I liked that it has a little kick...
Author: vmpashley
Pile charred Halloumi cheese, kale, and cherry tomatoes onto grilled bread rubbed with garlic for an almost-instant summer dinner. Or, you can skip the...
Author: Anna Stockwell
These cupcakes are the perfect addition to a girls summer birthday party, an afternoon bridal tea, or any special occasion. These perfectly tart pink cupcakes...
Author: abkarla
Make and share this Roasted Roman Style Artichokes (Carciofi Alla Romana) recipe from Food.com.
Author: littleturtle
Adding sweetened condensed milk to the crust gives this avocado cheesecake a candy-like texture that reminds me of a Twix bar.
Author: Nadine Levy Redzepi
Really a conserve being it has nuts and pieces of fruit. This sweet yummy conserve has a hints of lavender and ginger. Great for filling cookies or as...
Author: Rita1652
Author: Andrea Albin
If you love beef tartare but don't love the idea of leaving a bowl of raw beef out at a cocktail party, this recipe is for you. Smoked salmon is a party-friendly...
Author: Anna Stockwell
Make and share this Concord Grape Conserve recipe from Food.com.
Author: Diana Adcock
Author: Jill Silverman Hough
My grandmother came from Northern Cyprus, and she used to make this awesome soup which she called "terbiyeli corbasi". I unfortunately never got her recipe...
Author: Semra22
According to the recipe, this appeared in the Winnipeg Free Press in 1938. I have adapted it for modern times, as it talks about 'removing from the fire'...
Author: Northern_Reflectionz
I printed out a recipe of Cuistot's Recipe#286145 that I wanted to make, but I had never heard of preserved lemons before. I found this recipe, which is...
Author: TasteTester
From a magazine. I had it in my collection. The note says NOT to use fresh bread crumbs since in this recipe it won't be as good as with fine, dry bread...
Author: Oolala
Author: Paula Wolfert
If you prefer a stronger lemon flavor then increase the juice to 1/2 cup that will give you an extreme lemon flavor, use fresh lemon juice only --- you...
Author: Kittencalrecipezazz
Author: Melissa Roberts
This is a perfect light dish for spring or summer. I used bay scallops and reduced the cooking time to 2 minutes per side. An easy way to season the scallops...
Author: Vino Girl
Author: Rozanne Gold
This easy gin cocktail is sweetened with a touch of honey. Be sure to shake well-or loosen the measured honey with a few drops of water before adding.
This recipe was shared with me by my one of my dearest friends. My husband & I have duplicated the recipe many times since our first tasting and it's received...
Author: Ennoia
One of our most popular recipes-transformed into a bar. Perfect for a crowd, these lemon bars feature a shortbread crust, tangy lemon curd and toasted...
Author: Land O'Lakes
Author: Daniel Boulud