Author: Romney Steele
Fresh herbs infuse this buttery lemon cake with floral flavor that beautifully complements swirls of sweet strawberry jam.
Author: Samantha Seneviratne
We took a cue from traditional Italian tonnato sauce (which uses canned oil-packed tuna) and combined it with classic deviled egg filling. Topped with crispy fried capers and salmon roe (if you're feeling...
Author: Anna Stockwell
You can't beat the classics when it comes to desserts, and this is one of my best. Zesty, creamy and light-as-air, this cake is completely heavenly. It's impossible to stop at one slice!
Author: Donna Hay
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.
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
Make and share this Caramelized Scallops With White Wine recipe from Food.com.
Author: Brookelynne26
Author: Patricia Wells
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
This recipe is going to instruct you to remove the backbone of the fish from inside the cavity-no small task but well worth it. You can also just tie two whole fillets of salmon together (skin side facing...
Author: Nick Nutting
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: Ardie A. Davis
This fragrant twist on the gimlet cocktail gets its clean green notes not from lime juice but from fresh basil. For extra glamour and aroma, tuck small sprigs of additional basil into each glass.
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
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
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
Author: Melissa Roberts
"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
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: Jacques Pépin
This mix of greens is a knockout blend of textures, and a short sauté in fruity olive oil mellows their slightly bitter flavor.
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: Tina Miller
Author: Dan Barber
Author: Dede Wilson
Look for Castelvetrano olives for this salad recipe; their buttery flesh and mild flavor will convert the most olive-averse.
Author: Alison Roman
Author: J. M. Hirsch
Author: Gabe Soria