For perfect Roasted Potatoes with Garlic, Lemon, and Oregano there is no need to peel them, but I suggest that you halve them, because they taste best...
Author: Aglaia Kremezi
These roasted brussels sprouts get a fair amount of spice from the crushed red pepper flakes, which cuts through the acidity and sweetness of the glaze,...
Author: Molly Baz
The uniform thickness of a butterflied boneless leg of lamb makes it extremely simple to cook and serve. Get the recipe.
Tarragon doesn't get enough love. Most people know it only in its dried form, and administered with a heavy hand. But a few sprigs of fresh tarragon can...
Author: David Tanis
Use to top ice-cream,your favorite scones,toast, etc.! Makes a great gift wrapped with a pretty ribbon!
Author: Rita1652
Steamed Broccoli with Olive Oil, Garlic, and Lemon
This recipe was printed in the Jerusalem Post last week, and it's from Lynette Levius of Netanya, Israel. I haven't tried it yet, but plan to make a batch...
Author: Mirj2338
There are many variations of mojo. It is the signature marinade of Cuba and it finds its way into many varied dishes. After searching through many recipes...
Author: Manami
These Garlic Rosemary-Marinated Lamb Chops can be prepared in 45 minutes or less.
You'll need your favorite seafood seasoning and your biggest pot for this boil (also called Frogmore Stew, One-Pot, or Farmer's Seafood Boil) brimming...
Author: Rhoda Boone
Baking salmon in a low-temperature oven slowly melts the fat between the flesh and leaves the fillets incredibly moist and tender. Lemon and thyme, a classic...
Author: Bon Appétit Test Kitchen
An easy Grilled Halibut recipe with Lemon-Basil Vinaigrette
This recipe has all the makings for your new favorite classic fish sandwich: Crispy fried white flounder fillets enveloped in two thick slices of white...
Author: Molly Baz
This beautiful and delicious carrot soup is served at The Kinloch Lodge Hotel.
Found this recipe on "simply recipes". I wanted to make lemonade from scratch, real freshly squeezed lemons and simple syrup and I came across this recipe....
Author: JMigs0
This is a great last-minute dinner. I can pick up the salmon on the way home, and I've usually got some herbs in the garden, and the rest of the ingredients...
Author: Ina Garten
Preserved lemons, sold loose in the souks, are one of the indispensable ingredients of Moroccan cooking, used in fragrant lamb and vegetable tagines, recipes...
Author: Paula Wolfert
An easy Lemon Risotto recipe. Lemon juice and peel offer a double punch of flavor in this delicious dish. Serve the risotto Italian-style as a first course,...
Yes, you can make risotto without all the stirring-just pop it in the oven. And while that oven is on, use it to crisp up a bunch of mushrooms.
Author: Anna Stockwell
This sauce would also taste great served with a variety of fish, as well as sautéed scallops, shrimp or lobster.
An easy Chicken with Lemon-Basil Sauce recipe
Author: Michael Symon
Juice lemons. Spoon out capers. Heat pan. Cook scallops. Make sauce in same pan. Serve.
Author: Carla Lalli Music
The recipe for this side dish was found in the 2009 cookbook, The Best of Mr. Food 15-Minute Recipes, but it has been changed some to suit us better.
Author: Sydney Mike
An easy Lemon Meringue Pie recipe
When Caesar Cardini first served his famous salad in the early 1920s, he used just the hearts of the romaine lettuce, the tender short leaves in the center,...
Author: Julia Child
Author: Bon Appétit Test Kitchen
The best thing about this classic sesame-based confection (aside from the fact that it's so delicious) is how easy it is to make at home. The base recipe...
Author: Mindy Fox
Author: Ian Knauer
Classic lemon bars with a touch of coconut.
This recipe originally accompanied Ale-Battered Shrimp with Tartar Sauce .
A base used for making Margaritas
This gratin is decidedly autumnal, inspired by a recipe from one of my favorite food writers, Richard Olney. Olney's chicken gratin calls for making a...
Author: Christian Reynoso
A grilling recipe that's make-ahead friendly and doesn't have to marinate for hours to pick-up great flavor? Oh have we got you covered.
Author: Claire Saffitz