I grilled this on lemon slices onion slices and fresh herbs. Some of the herbs will burn discard them.
Author: Rita1652
Make and share this Asparagus Pilaf Rice recipe from Food.com.
Author: Boomette
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
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
Author: Gina Marie Miraglia Eriquez
An easy Sour Cream and Lemon Pound Cake recipe.
Author: Darren DiPietro
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
Author: Melia Marden
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
Author: Kay Schlozman
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
Author: Paula Wolfert
Low-acid Meyer lemons make the citrus flavor of these bars especially vibrant.
Author: Sara Kate Gillingham
Try this mayonnaise on a BLT, egg salad sandwich, or as a dip for crunchy summer veggies.
Author: Rick Martinez
Author: Diane Rossen Worthington
Author: Maria Thomann
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
A perfect summertime cocktail. Because it's a combination of iced tea, lemonade, and booze, we've dubbed it the Tipsy Arnold Palmer.
Author: Fred Thompson
Olive oil-fried leeks add crunch, flavor, and an impressive look to this classic Thanksgiving side.
Author: Anna Stockwell
Author: Bruce Aidells
Author: Sheila Lukins
It's time we gave cabbage its place in the roasted vegetable hall of fame. When roasted at high temperature, humble cabbage becomes sweet and incredibly satisfying. Wide cabbage 'steaks' create an irresistible...
Author: Hetty McKinnon
Author: Mary Cech
To make sure this gratin is rich & luscious, be sure to squeeze all the excess liquid from the spinach before adding the bechamel sauce. Bechamel is a classic French white sauce made by stirring milk into...
Author: Manami
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: Lori Longbotham
Author: Norma Shirley