Author: Lidia Matticchio Bastianich
Author: Frank Stitt
There may be more sauce than you need to serve with the chicken. Use the leftovers on mashed potatoes or simply freeze for another time.
Lemon Vinaigrette
Author: Abigail Johnson Dodge
We make the shells for these tarts with packaged graham cracker crumbs to save time. If your brown sugar contains hard lumps, force it through a sieve...
Author: Ian Knauer
This recipe can be prepared in 45 minutes or less. Some people favor sauteed collard greens boiled until they are meltingly tender, while others prefer...
Author: Del Zimmerman
Alexis Watson of Irvine, California, writes: "You could say I'm a bit obsessive when it comes to cooking. Often I'll take a particular recipe and spend...
Author: Alexis Watson
...
Eben Freeman, bartender of Tailor Restaurant in New York City, developed this bubblegum-infused vodka cocktail. The drink gets its name from Bazooka bubblegum,...
Author: Eben Freeman
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
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...
Author: French Tart
Author: Lillian Chou
the garlic and lemon juice amount may be adjusted to taste, if you like some heat add in crushed red chili flakes and saute with the garlic :)
Author: Kittencalrecipezazz
Author: Ryan McGrale
Author: Sally Pasley Vargas
From San Francisco Chronicle & SFGate.com. "Beurre Blanc is an elegant sauce for fish & adding the sweet juice of Meyer lemons makes a fine finish for...
Author: Trnquilit
Author: Lewis Rossman
This is so delightful and really quite easy for such a deluxe taste. The cook time should be taken with a grain of salt as it will differ greatly depending...
Author: Gaia22
Here the garlic- and lemon-infused pan dripping are mixed with citrusy za'atar and spooned over the fall-apart meat.
Author: Aaron Crowder
These traditional almond cookies hail from Tuscany; their texture is chewy, similar to macaroons.
Author: Skye Gyngell
Author: Mary Cech
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...
Author: Jacqueline Chio-Lauri
I love lemon curd or lemon butter as we call it here in Oz but it's quite fattening so I went searching for a lighter version and found this on a website...
Author: Mandy
Author: Jean Georges Vongerichten
While most recipes for fire cider use a heavy hand with the garlic because of its potent medicinal properties, we recommend going easy unless you want...
Author: Lukas Volger
These delicate jam-filled bar cookies are made with frozen dough that's grated into the pan, which gives them a very light and crumbly texture. If you...
Author: Michelle Polzine
Author: Molly Stevens
Author: Dan Barber