Author: Mary deMuth
Author: Ardie A. Davis
From San Francisco Chronicle & SFGate.com. "Beurre Blanc is an elegant sauce for fish & adding the sweet juice of Meyer lemons makes a fine finish for Petrale sole, onf our prized local fish & one of my...
Author: Trnquilit
If you only have time for a dessert after the kids are in bed, try something elegant and expedient, like poached pears. This recipe works best with pink champagne.
Author: Victoria Granof
Author: Gabe Soria
While smaller squash can be roasted whole, they are more starchy and liable to dry out. Stick with the big boys like butternut, red kuri, or kabocha.
Author: Chris Morocco
Grating the garlic with a Microplane instead of finely chopping reduces it to a pulp so it can dissolve into sauces like this one.
Author: Anna Stockwell
Author: Andrew Carmellini
Author: Rick Rodgers
Author: J. M. Hirsch
I was first introduced to Recipe #346922 earlier this year, and have enjoyed it very much. So....why not have a lemon version. This is wonderful spread on toast or bagels. And if that wasn't good enough.....try...
Author: Diana 2
These delicate jam-filled bar cookies are made with frozen dough that's grated into the pan, which gives them a very light and crumbly texture. If you can't find rose petal jam, substitute any jam you...
Author: Michelle Polzine
Author: Bruce Aidells
Author: Sol Schott
You can use 1 lb. fresh or thawed frozen firm white fish fillets such as cod, haddock or halibut and reduce cooking time to 5 minutes.
Author: Dancer
Add a little sunshine and make these everyday drop cookies-soft and lemony!
Author: Land O'Lakes
Flavored with lemon, garlic, oregano and pepper, these are a quick, easy and refreshing change from ordinary potatoes. They are a perfect accompaniment to many dishes, and take no time at all to put together...
Author: EdsGirlAngie
Once you have made homemade candied orange OR lemon peel, you will never go back to using commercially produced peel again! This is such an easy recipe & yields enough freshly candied peel to accommodate...
Author: French Tart