When I first came across this recipe in 'real greek food', I began to appreciate what Greek chef and restaurateur Theodore Kyriakou meant when he said that "the term 'Greek Salad' is one of the most abused...
Author: bluemoon downunder
Author: Marina Chang
It's so easy; bake two loaves, one for right away, the other to slice, freeze, and enjoy after blueberry season.
If you can't find labneh, use full-fat Greek yogurt, and thicken it by letting it sit in a strainer set over a measuring cup for an hour or two.
Author: Alison Roman
This is Stephanie Alexander's recipe and it's one of the simplest I've seen. I have 2 jars on top of my fridge and they look great as well as adding an incredible depth of citrus flavour to foods. Let...
Author: Aunty Dotty
Author: Daisy Martinez
Author: Jeanne Kelley
Make and share this Lemon Zest Marinade for Flank Steak recipe from Food.com.
Author: Oolala
The shrimp picks up such a delicious flavor from soaking in the marinade and being cooked in its own shell. These can also be done over a grill instead of frying. My family had fun peeling and eating these...
Author: David04
A highly flavoursome low calorie vegetable dish which is ideal for a Greek-style meal, served with other salads, warm pita bread or warm crusty bread and an assortment of dips. A great dish if you love...
Author: bluemoon downunder
Make and share this Lemony Zucchini Ribbons With Cannellini Beans recipe from Food.com.
Author: English_Rose
Try this delicious variation on the traditional vanilla-and-espresso dessert.
Author: Andy Baraghani
Cornmeal adds a nice texture to this enticing bundt cake, made with lemon zest and juice as well as buttermilk and finished with a simple, sweet glaze of sugar and lemon juice whisked together.
This delicous treat is wonderful served as is or you can eat it layered in fruit or as a filling in cake. The possibilities are numerous! It can be made ahead and has a wonderful tart (but not too tart)...
Author: Juenessa
A "buck" is a traditional type of drink containing a spirit, lemon or lime juice, and ginger ale. Julie Reiner, the owner-mixologist of New York's Clover Club cocktail bar, serves this version during the...
Author: Julie Reiner
Author: Kent Rathbun
My neighbor gave me a bunch of lemons so I have been searching for lemon recipes. I came across this one that looks really good
Author: looneytunesfan
Adapted from a pamphlet of seafood appetizers I found tucked into one of my sister's cookbooks, with a couple changes. This dish may be prepared ahead and refrigerated, then grilled just before serving;...
Author: echo echo
A friend gave me this recipe a couple of years ago and it has been my standard recipe for summer grilling ever since. Great with veggies, too. cooking time is chilling time.
Author: ChesterCopperPot
Looking for an easy salmon recipe? This Glazed Lemon Salmon from Delish.com is the best!
Lemon pie goes topsy-turvy: the meringue is on the bottom and the crunchy crust is on the top! And, the filling has an added special ingredient.
Author: Land O'Lakes
This is an old condiment recipe that uses methods that might have evolved since then. For example, a food processor might be preferred now. From the Western Cookbook chapter of the United States Regional...
Author: Molly53
Author: Melissa Hamilton
The quality of the fresh seafood is key in this lemony, piquant dish. April Bloomfield recommends seeking out day-boat scallops, caught by fishermen who return from a day at sea with supremely fresh scallops...
Author: Manami
This simple holiday cocktail will warm guests up on a chilly winter night. For a little extra heat, add a few slices fresh ginger (unpeeled is fine) before simmering. Just remove the ginger slices before...
This is a recipe I have used and modified time after time and a good one to start out the new year. Especially good on pork and fish. This makes 6 to 8 half pints, depending on the size of your bananas...
Author: Montana Heart Song
The combination of garlic and ramps may seem like overkill, but we promise it's not. The garlic will mellow as it cooks while the ramps stay pungent.
Author: Andy Baraghani