This recipe came from Sunny Anderson's "Cooking for Real". I've recently started enjoying artichokes....can't believe I haven't been eating them until now (except as a dip or marinated on salads)!
Author: breezermom
This winter cocktail is a cross between a Penicillin and a French 75. It's a bold, gingery-spicy cocktail for Scotch lovers.
Author: Fred Yarm
Like many Filipino dishes, this soup is bold in taste: sour, salty, slightly sweet, spicy, and umami. Use any combination of shrimp, crab, salmon, monkfish or other fish and shellfish you like.
Author: Jacqueline Chio-Lauri
Super-easy to make and packed with flavor. Look for panko in the Asian foods section of the supermarket.
Author: Jacques Pépin
Frosting for any white or lemon cake recipes. Enough to cover the sides and top of a 9-inch layer cake.
Author: Carol
These traditional almond cookies hail from Tuscany; their texture is chewy, similar to macaroons.
Author: Skye Gyngell
A tangy breakfast smoothie recipe made with carrots, pineapple, and ginger.
Author: Michael Symon
Author: Lewis Rossman
With simple ingredients, you can turn a salmon fillet into a tasty weeknight dinner.
Author: Land O'Lakes
Author: Albert Stevens Crockett
This grilling method gives similar crispy skins and creamy interiors to eggplant, which need just a handful of toppings to get full-on delicious.
Author: Brad Leone
We love how Carena uses every part of the duck: The carcass makes a velvety broth for braising the wings and legs until they're fall- off-the-bone tender; the breast is seared and sprinkled with minced...
Author: Raquel Carena
Author: Rose Pascale
Author: Dave Tyson
Modified from the dallasnews.com -- Originally published in The Dallas Morning News on November 22, 1998. Recipe from The Cook's Bible: The Best of American Home Cooking by Christopher Kimball.
Author: KerfuffleUponWincle
Author: Aglaia Kremezi
Jamie Oliver's Lemon Pickle. Excellent for serving with curry. When I made this I could only get 'Barts' dried curry leaves and I used a small handfull probably about a desert spoonfull. I couldn't get...
Author: Jan-Luvs2Cook
Author: Brian Hill
Author: Gina Marie Miraglia Eriquez
This recipe is from Eben Freeman, bartender of Tailor Restaurant in New York City. The drink tastes best when served very cold, so Freeman recommends making sure the glass and the sparkling wine are well...
Author: Eben Freeman
Author: George Magoulus
Editor's note: This recipe is adapted from Gabrielle Carbone, coproprietor of The Bent Spoon ice cream parlor in Princeton, New Jersey. These peels add a wonderful, bright flavor to our Lemon Ice Cream,...
Author: Gabrielle Carbone
A classic Lemon Curd recipe, made with lemon juice and zest, whole eggs, and butter. Use your lemon curd on scones, in yogurt, or between layers of meringue.
Author: Sisi Carroll
Fingerling potatoes roasted with garlic in a lemon-dill vinaigrette.
Author: Michael Symon
Author: The Epicurious Test Kitchen
Author: Alice Marcus Solovy
Any tender herb or green can be used in this riff on a traditional Georgian spring dish. Try all or a combination of the following: cilantro, tarragon, mint, basil, dill, chives, watercress, and sorrel....
Author: Olia Hercules
These little lemon cookies with glaze are a cross between madeleines and lemon pound cake. They are easy to freeze for later, and they make great potluck cookies. Enjoy! Store in airtight container for...
Author: duetfreak
Author: Lisa Zwirn