Author: Bruce Aidells
Author: Shelley Wiseman
This is my favorite way to make shrimp because using the marinade in the sauce carries the shrimp flavor through the entire dish. Wine, garlic and lemon...
Author: Tee Lee
Found on Allrecipes.com. Simply seasoned with salt and pepper, these salmon fillets are pan seared with capers, and garnished with slices of lemon.
Author: AZPARZYCH
I've adapted this from a Jamie Oliver recipe. Jamie makes it with his 'flavour shaker' but as most people probably don't have one - you can use a mortar...
Author: Kookaburra
Low-acid Meyer lemons make the citrus flavor of these bars especially vibrant.
Author: Sara Kate Gillingham
This simple recipe was found in the Fix-It and Forget-It: Our Best Slow-Cooker Recipes 2009 cookbook. Preparation time does not include the 10 minutes...
Author: Sydney Mike
Author: Julie Sahni
Alexis Watson of Irvine, California, writes: "You could say I'm a bit obsessive when it comes to cooking. Often I'll take a particular recipe and spend...
Author: Alexis Watson
Author: Bon Appétit Test Kitchen
Author: Lori Longbotham
Author: Lidia Bastianich
Author: Jacques Pépin
Author: Lannice Snyman
Author: Inez Holderness
Author: Melissa Roberts
A grilling recipe that's make-ahead friendly and doesn't have to marinate for hours to pick-up great flavor? Oh have we got you covered.
Author: Claire Saffitz
This bright and bubbly punch features pomegranate seeds and Champagne.
Author: Melissa Clark
Make and share this Quick Preserved Lemon recipe from Food.com.
Author: threeovens
Author: Maggie Ruggiero
This is from the 'Pasta Perfect' cookbook. A very tasty pasta dish using cheese and spinach ravioli, I personally prefer to use less cream than called...
Author: Nabiha
I got the idea for this recipe from my Lebanese mother-in-law, Leila Matar, who often makes a tahini dressing for green salads.
Brandy or Scotch also work well in a hot toddy, but the vanilla sweetness of good bourbon was our favorite-this time, at least.
Mix the batter with a fork until it just barely comes together. A lumpy batter now means a light and tender waffle later.
Author: Deb Perelman
Here the garlic- and lemon-infused pan dripping are mixed with citrusy za'atar and spooned over the fall-apart meat.
Author: Aaron Crowder
Expect a line to form when you unveil this stunning dessert. It's swirled throughout with tangy lemon curd, which amplifies the richness of the surrounding...
Author: Maggie Ruggiero
Author: Lori Longbotham
The butter is also delicious over scallops. Serve the dish with steamed rice.
When you warm lettuce in butter and wine it gets velvety and rich-a perfect foil to the toothsome, sweet peas. Serve spooned over slices of quiche for...
Author: Tara O'Brady
Author: Bon Appétit Test Kitchen
I created this recipe by combining a few different recipes, but the main inspiration came from Liana Krissoff and Rachel Saunders. The pectin in this recipe...
Author: xtine
This recipe came from Sunny Anderson's "Cooking for Real". I've recently started enjoying artichokes....can't believe I haven't been eating them until...
Author: breezermom