Sweet peas, pea shoots, and a sprinkle of lemon zest give this light, just-creamy-enough chowder an extra dose of freshness. While cod might be a more traditional chowder choice, we love halibut for its...
Author: Anna Stockwell
Brief high-heat roasting mellows a radish's peppery flavor and turns it into a whole new root vegetable. Using the green radish tops adds color and amps up the radish flavor. Be sure to rinse the green...
Author: Tasha de Serio
I got the idea for this recipe from my Lebanese mother-in-law, Leila Matar, who often makes a tahini dressing for green salads.
Author: Jill Silverman Hough
Fresh herbs infuse this buttery lemon cake with floral flavor that beautifully complements swirls of sweet strawberry jam.
Author: Samantha Seneviratne
Here's a little trick: Thread salmon pieces onto two skewers so they don't flip and spin every time you turn them on the grill.
Author: Bon Appétit Test Kitchen
Lamb, Worcestershire sauce, lemon juice and butter! From one of my cookbooks. Super simple since no marination. Just put the sauce, put the lemon juice and butter on each chop and bake.
Author: Oolala
Author: Romney Steele
Make and share this Caramelized Scallops With White Wine recipe from Food.com.
Author: Brookelynne26
The twice-cooked curd method was inspired by authors Rose Levy Beranbaum and Melissa Clark and ensures that these bars are extra sturdy and have a smooth, shiny surface. They hold their shape well even...
Author: Chris Morocco
Author: Melissa Roberts
Author: Tina Miller
Author: Holly Smith
A Meyer lemon is a cross between a lemon and a mandarin orange. If you can't find any, substitute regular lemons. This pie's decadent cream filling is made from protein-rich tofu.
Author: Patricia Wells
"Superfine angel hair and delicate scallops are coated with a light lemon, white wine and caper sauce. Make it a Meal: Serve with a crisp Sauvignon Blanc and Asparagus with Anchovies & Garlic." Found on...
Author: Manami
Author: Dede Wilson
This mix of greens is a knockout blend of textures, and a short sauté in fruity olive oil mellows their slightly bitter flavor.
Author: Dan Barber
Earthy-sweet figs and bright lemon zest and juice give these cupcakes worlds of flavor. If you'd like, take them one step further with a silky cream cheese frosting.
Author: Katherine Kallinis Berman
Look for Castelvetrano olives for this salad recipe; their buttery flesh and mild flavor will convert the most olive-averse.
Author: Alison Roman
Author: Ardie A. Davis
By constantly stirring the mixture, you'll end up with luscious, velvety smooth curd. Store lemon curd in an airtight container or jar in the refrigerator for up to 1 week.
Author: Donna Hay
Author: Kathy Specht
Author: Jacques Pépin
I've made this stir-fry with a variety of cabbages that we get in our farm share, including savoy and napa, but it's also quite delicious with regular old green or purple cabbage and even finely shredded...
Author: Chitra Agrawal
Author: Gabe Soria
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
This satisfying swordfish dish comes together in as little as 20 minutes. Cooking the fish, then making the warm herby mustard dressing in the same skillet also means cleanup is a breeze.
Author: Andy Baraghani
Author: Andrew Carmellini