Text excerpted from PLENTY MORE © 2017 by Yotam Ottolenghi ||| I cooked a recipe similar to this in Sardinia when I shot my Mediterranean Island Feast series last year. I was performing in front of two...
Author: Food.com
The zest of two whole lemons goes into this cake batter, giving it a real punch of citrus flavor, accented by the drippy lemon glaze that gets drizzled overtop.
Author: Maida Heatter
Once you master a basic aioli, you'll find yourself adding different flavors (you can mix in herbs, spices, chilies, etc.) to suit the needs of so many savory dishes.
Author: Shahir Massoud
Author: Diana Barrios Treviño
Give this grilled cheese a fennel flavor.
Author: David Burke
An adaptation of a recipe that first appeared in the San Francisco Chronicle. I've fiddled both with the marinade and the wonderful syrupy sauce. The combination of rosemary, citrus and pork is classic...
Author: justcallmetoni
Author: Tasha Garcia
Author: Abigail Kirsch
Delicious and slightly sweet dip to serve with tortilla chips, crackers or fresh veggies. Ready in minutes! Points 1.
Author: Dancer
Author: Melissa Roberts
Adding sweetened condensed milk to the crust gives this avocado cheesecake a candy-like texture that reminds me of a Twix bar.
Author: Nadine Levy Redzepi
With its crinkly texture, savoy cabbage is our go-to for stuffed cabbage, but the regular ol' green variety also works. Both will become meltingly tender.
Author: Andy Baraghani
Author: Karen DeMasco
Author: Suzanne Goin
Found this in Food & Wine Magazine, 10/07 edition. It is fast, healthy, vegetarian, and delicious! I enjoyed preparing it, as well as eating it! The broccoli is slowly caramelized to bring out its sweetness,...
Author: Manami
This is the signature dish at New York City restaurant Aquagrill. It is served with hummus and salad in a lemon coriander vinaigrette. You may have some crust mixture left over; freeze extra to use later,...
Author: blucoat
Author: Christina Tosi
Greek Style Potatoes is a simple recipe, and the closest I can get to the real thing. The best is that it can be adjusted to your taste as you bake it. I sometimes add a little more lemon. The potatoes...
Author: ElizabethKnicely
I cannot say how much zest one fruit yields. This is more of a technique. I needed dried zest for recipe #461844 #461844 and found the store-bought stuff just ridiculously expensive. Citrus zest enlivens...
Author: gailanng
Author: Farid Zadi
This homemade take on harissa is bold enough to use on pork chops or chicken thighs, too. You can also toss it with broccoli or carrots before roasting.
Third culture is the expression used to describe a person who is born to two immigrant parents and has grown up in a third-new-country, unassociated with the parents' countries of origin. My Irish mum...
Author: Zoe Adjonyoh
Make and share this Ruth Macpherson's Butterflied Leg of Lamb Marinade recipe from Food.com.
Author: Oolala
Author: Jeanne Thiel Kelley
A mixture of almond meal and cornmeal takes the place of traditional breadcrumbs in these scallion- and mint-studded crab cakes. And a raw snap pea salad is just the refreshing crunchy side to turn it...
Author: Anna Stockwell
Make and share this Snow Peas With Toasted Almonds recipe from Food.com.
Author: blucoat
This recipe is total "comfort food" as far as I am concerned! Bon Appetit Magazine, June 2009 edition. Maria Helm Sinskey is the author of Williams Sonoma Family Meals. Made a few changes to suit our needs...
Author: Manami
Purslane's fleshy texture and subtle citrus notes work well with the gentle flavors of Meyer lemon and makrut lime leaves.
Author: Laurent Gras
Make the lemon cheese and olive-oil toast while the tomatoes are roasting. However, if you choose you can make the tomatoes through the roasting stage and make the lemon cheese up to 2 days ahead. Bring...
Author: Manami
Author: Steven Raichlen
Author: Michelle Bernstein