These roasted brussels sprouts get a fair amount of spice from the crushed red pepper flakes, which cuts through the acidity and sweetness of the glaze, but if you're spice-averse, feel free to leave them...
Author: Molly Baz
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 when they can absorb more sauce.
Author: Aglaia Kremezi
The uniform thickness of a butterflied boneless leg of lamb makes it extremely simple to cook and serve. Get the recipe.
Use to top ice-cream,your favorite scones,toast, etc.! Makes a great gift wrapped with a pretty ribbon!
Author: Rita1652
Steamed Broccoli with Olive Oil, Garlic, and Lemon
This recipe was printed in the Jerusalem Post last week, and it's from Lynette Levius of Netanya, Israel. I haven't tried it yet, but plan to make a batch this weekend. February 2010: Since posting this...
Author: Mirj2338
There are many variations of mojo. It is the signature marinade of Cuba and it finds its way into many varied dishes. After searching through many recipes and cookbooks; I found this in on www.icuban.com...
Author: Manami
Tarragon doesn't get enough love. Most people know it only in its dried form, and administered with a heavy hand. But a few sprigs of fresh tarragon can be lovely. It's a traditional component of the mixture...
Author: David Tanis
You'll need your favorite seafood seasoning and your biggest pot for this boil (also called Frogmore Stew, One-Pot, or Farmer's Seafood Boil) brimming with plump shrimp, sweet corn, smoky sausage, and...
Author: Rhoda Boone
These Garlic Rosemary-Marinated Lamb Chops can be prepared in 45 minutes or less.
This beautiful and delicious carrot soup is served at The Kinloch Lodge Hotel.
Baking salmon in a low-temperature oven slowly melts the fat between the flesh and leaves the fillets incredibly moist and tender. Lemon and thyme, a classic Mediterranean combination, add another layer...
Author: Bon Appétit Test Kitchen
An easy Grilled Halibut recipe with Lemon-Basil Vinaigrette
Found this recipe on "simply recipes". I wanted to make lemonade from scratch, real freshly squeezed lemons and simple syrup and I came across this recipe. Made this for my 6 year old and friends' lemonade...
Author: JMigs0
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 bread, piled high with iceberg lettuce, pickles,...
Author: Molly Baz
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, or American-style as a main course.
Yes, you can make risotto without all the stirring-just pop it in the oven. And while that oven is on, use it to crisp up a bunch of mushrooms.
Author: Anna Stockwell
This sauce would also taste great served with a variety of fish, as well as sautéed scallops, shrimp or lobster.
An easy Chicken with Lemon-Basil Sauce recipe
An easy Lemon Meringue Pie recipe
Author: Michael Symon
Classic lemon bars with a touch of coconut.
This is a great last-minute dinner. I can pick up the salmon on the way home, and I've usually got some herbs in the garden, and the rest of the ingredients in the pantry. Roasting is so much less stressful...
Author: Ina Garten
A base used for making Margaritas
Juice lemons. Spoon out capers. Heat pan. Cook scallops. Make sauce in same pan. Serve.
Author: Carla Lalli Music
When Caesar Cardini first served his famous salad in the early 1920s, he used just the hearts of the romaine lettuce, the tender short leaves in the center, and he presented them whole. The salad was tossed...
Author: Julia Child
The recipe for this side dish was found in the 2009 cookbook, The Best of Mr. Food 15-Minute Recipes, but it has been changed some to suit us better.
Author: Sydney Mike
Poach quince in rosé with a dash of cocktail bitters and a few warm spices, then assemble into a tart with almond paste using an upside-down, Tatin-style method.
Author: Claire Saffitz
This recipe originally accompanied Ale-Battered Shrimp with Tartar Sauce .
Chermoula is a traditional North African marinade for fish, especially in Morocco where, surprisingly, it's often used with shad. It has become very popular recently with North American restaurant chefs...
Author: Nancy Harmon Jenkins
This recipe is from Eben Freeman, bartender of Tailor Restaurant in New York City. The drink tastes best when served very cold, so Freeman recommends making sure the glass and the sparkling wine are well...
Author: Eben Freeman
The best thing about this classic sesame-based confection (aside from the fact that it's so delicious) is how easy it is to make at home. The base recipe can be varied to your heart's content. Try our...
Author: Mindy Fox
Author: Bon Appétit Test Kitchen