Author: Phyllis A. Jones-Rubenstein
Boiling crawfish is an art - something that quickly becomes apparent to anyone who's watched a cook prepare the cooking liquid. This recipe has been modified for ease of preparation at home. Most Cajuns...
I realize that this seems almost too simple to mention, but it is such a perfect dish, and a good solution to a high-summer extravagance of zucchini and mint. And unlike some pasta dishes, it is light...
Author: Liz Neumark
This dish is for when a 3 p.m. hang turns into a dinner party or when you've had too long of a day at work. But just because it's comfort food doesn't mean there aren't techniques. They're the same ones...
Author: Andy Baraghani
The butter is also delicious over scallops. Serve the dish with steamed rice.
Found on Allrecipes.com. Simply seasoned with salt and pepper, these salmon fillets are pan seared with capers, and garnished with slices of lemon.
Author: AZPARZYCH
I only had a few meyer lemons from my first crop, and I wanted to make the best marmalade. I found this recipe on Simple Recipes and I certainly got the best tasting marmalade I ever tasted. The mixture...
Author: OneEyeJack
Author: Anita Hacker
Cooking summer squash low and slow yields sweet, nutty, tender-but not mushy-results. They fold into pasta beautifully, but that's just one of many ways to use them.
Author: Claire Saffitz
Author: Harley Pasternak, M.Sc.
Author: Alison Roman
Author: Mary Cech
A subtle blend of sweet and savoury with just a hint of alcohol which echoes the ancient practice of adding spice and fruit to meat dishes. I also have a "Boozy Fat Free" mincemeat recipe posted,Recipe...
Author: French Tart
This very lemony curd is made with whole eggs instead of just the yolks, which gives it an extra-light texture.
Author: Nick Nutting
This cooling pie is the perfect dessert after a spicy or robust meal.
Author: Alexander Smalls
Author: Charlie Trotter
Great to top pies, tarts, cakes, etc. Adapted from Better Homes and Gardens magazine. You can do this with limes and oranges too.
Author: Sharon123
This sauce-developed for our #cook90 initiative-is a kitchen workhorse. Use it to marinate fish, season rice, top a pizza, stir into scrambled eggs, or to add a final punch of flavor to a soup.
Author: David Tamarkin
Author: Cory Schreiber
Author: Michael Chiarello
Using a sliced whole lemon gives unbeatably fresh aroma from the skin, bitter complexity from the pith, and tart, puckery juice from the flesh. Thin slices soften evenly and ensure that the lemon plays...
Author: Andy Baraghani
Author: Bon Appétit Test Kitchen
Eben Freeman, bartender of Tailor Restaurant in New York City, developed this bubblegum-infused vodka cocktail. The drink gets its name from Bazooka bubblegum, but Freeman prefers to use Double Bubble...
Author: Eben Freeman
Author: Jean Georges Vongerichten
Author: Ruth A. Matson
The one-two punch of citrus zest and juice balances all that anchovy richness in our new favorite dressing recipe for spring veg.
Author: Alon Shaya