Author: Lou Lambert
I got this out of a recent Martha Stewart Magazine. I made it and served it with green peas on the side. My kids loved this. It was also really fast and easy. Great weeknight summer pasta dish. The original...
Author: L1lfish
Roasting a whole chicken quickly at high heat is optimal for the crispiest skin but risks overcooking the meat. This method of going low and slow is much gentler on the meat, keeping it juicy yet shreddable...
Author: Andy Baraghani
SO many good hummus recipes--here is another! Note: lemons at room temperature produce more juice than cold lemons!
Author: Oolala
Author: Bon Appétit Test Kitchen
This salad goes well with most Turkish meals, particularly in summer when tomatoes are at their best. You can arrange the salad any way you like, I have listed the way I prefer to arrange the salad. If...
Author: Chef floWer
Author: Lauren Chattman
Make and share this Asparagus, Halloumi and Pine Nut Salad recipe from Food.com.
Author: Rita1652
Deliciously tender chorizo mixed in with preserved lemon couscous will make everyone's mouth water. Recipe courtesy Chuck Hughes
Author: Chuck Hughes
Recipe is from May S. Bsisu's cookbook, "The Arab Table". Serve with warm lentils with rice, grilled meats, or spoon onto falafel in place of the tomato and onion slices.
Author: blucoat
In this recipe, cauliflower's mild but distinct flavor is enhanced with a sauce comprising brown butter and roasted hazelnuts. Be sure to monitor the butter carefully: You'll want it to brown, but not...
Author: Manami
Savory Stir-fry using crisp, tart Granny Smith Apples Leave the peel on for texture and visual appeal. A Martin Yan Quick and Easy Recipe
Author: Cunuck
Author: Eleni Theos Stelter
This is so quick to make, with a lot of flavor. I only made half the scallops (to serve two) but kept the sauce amount the same so it could also go over steamed asparagus and rice. I suggest skipping the...
Author: Vino Girl
Shaping meatballs is too fussy for a weeknight meal. Instead, simply scatter this garam masala-spiced mixture onto a sheet pan and roast it along with carrots until both are golden brown and crispy-edged....
Author: Anna Stockwell
This is a wonderful combination of flavors and textures. Refreshing is the word that came to mind when I tasted this salad. I found this in a cookbook called, "Flavors of the Southwest." Note that refrigeration...
Author: Debloves2cook
I found this recipe a while ago somewhere on the internet and just got around to trying it out over my Memorial day canning weekend! I have changed it a little bit and I think it turned out really great!...
Author: anonymous
Persian mast-a yogurt condiment-can be mixed with shallots, beets, spinach, or, as in this recipe, with Persian cucumbers, mint, and dried rose petals.
Author: Andy Baraghani
Slice into this no-mixer-required, lemony cake and you'll be greeted with a surprise: bold stripes of bright blueberry filling. The rich glaze adds an extra boost of sweet, lemon flavor.
Author: Katherine Sacks
Although I included this with my recipe for crab cakes, its many other uses get overlooked. The true garlic lover will use this with any kind of fish cakes or loaves, burgers, sandwiches, meatloaf, wings,...
Author: CountryLady
Use this vinaigrette for the salad that tops our Salad Pizza, to dress a pasta salad, or as a light marinade for fish or chicken.
Author: Ruth A. Matson
This is NOT the salsa known as Pico de Gallo. From Elena's Secrets of Mexican Cooking. Posted for ZWT 5. There is a restaurant in Tucson, Arizona, Taqueria Pico de Gallo, that serves slices of watermelon,...
Author: Chocolatl
This is a good way to use leftover lemons, can also be done with limes. They're sweet and sour and salty all at once. Make an interesting garnish for a margarita. You can eat these rind and all. Cook time...
Author: quotPink Eyedquot J
For mornings when you need to feed a crowd a healthy breakfast, this veggie-packed egg skillet recipe is here for you. Serve with toast on the side for mopping up those runny yolks.
Author: Anna Stockwell
From Anne Gardon's "Preserving for All Seasons." I want to try this in the next year or so.
Author: JenSmith
Serve with cut up veggies or your favorite crackers! From Diabetic Living, Summer 2005. Very important to use fresh dairy ingredients for this recipe.
Author: COOKGIRl
From Susan Manlin Katzman, a free-lance food writer, St. Louis, MO. She got this recipe in 1987 from Tivoli restaurant which no longer exists. It was their signature dish and it won for best brunch dish...
Author: Oolala