This is the recipe that got my salad-phobic son to change his tune. A few years ago, we were at Roberta's-the beloved Brooklyn pizza mecca-on a Sunday afternoon and ordered a crunchy romaine salad doused...
Author: Athena Calderone
Very loosely inspired by Lebanese fattoush, this is one of those dishes where you want to use only the ripest, most fragrant tomatoes in the bunch.
Author: Sarah Jampel
This bird gets cooked in a skillet on the floor of the oven, which gives it a burst of heat. The result: a crispy-skinned chicken that cooks in under 30 minutes.
Author: Ned Baldwin
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 for in the recipe.
Author: Nabiha
Make and share this Asparagus Pilaf Rice recipe from Food.com.
Author: Boomette
Author: Maria Thomann
Trial and error using our neighbours fruit trees for free organic fruit and also can use oranges only as pilfered around the world
Author: RM9003
Author: Cynthia Wilson
Author: Sheila Lukins
Author: Bruce Aidells
Author: Paula Wolfert
If you like a little 'spice' in your life than you are going to enjoy this one! You can also substitute the couscous with brown or white rice--either way it makes an awesome meal!
Author: Stellina
Author: Melia Marden
I grilled this on lemon slices onion slices and fresh herbs. Some of the herbs will burn discard them.
Author: Rita1652
Try this mayonnaise on a BLT, egg salad sandwich, or as a dip for crunchy summer veggies.
Author: Rick Martinez
Author: Lori Longbotham
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 are the main flavors, but with a slight kick. You...
Author: Tee Lee
This would also be delicious sprinkled over roast meat, poultry and seafood.
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
From Cooking Light, July, 2007. "Sear the scallops while the orzo cooks. Serve this easy but impressive meal with a green salad, garlic bread, and a crisp white wine."
Author: picky-picky
An easy Sour Cream and Lemon Pound Cake recipe.
Author: Darren DiPietro
Make and share this Quick Preserved Lemon recipe from Food.com.
Author: threeovens
So you want to eat all the seasonal greens but can't face another salad? Cream (and butter, and cheese, and toasted torn bread) to the rescue. This gratin incorporates three whole bunches of greens; we...
Author: David Tamarkin
Author: Diane Rossen Worthington
This fragrant, hearty stew is traditionally cooked in an earthenware dish on the stove-top, but a slow cooker does the job almost as well.
Author: Anna Francese Gass
Author: Kay Schlozman
Author: Gina Marie Miraglia Eriquez
Author: Mary Cech
Author: Norma Shirley