Frosting for any white or lemon cake recipes. Enough to cover the sides and top of a 9-inch layer cake.
Author: Carol
Author: Lannice Snyman
Juicy lemon segments balance out the salad of briny olives, salty capers, and fragrant oregano that tops this quick and easy fish dish.
Author: Liza Schoenfein
Author: Bev Michaels
Not everyone loves Sprouts, but this family love them. This is a great make ahead recipe, and the longer this recipe is kept refrigerated the better it gets. Cooking time includes refrigeration time.
Author: Tisme
Author: Bon Appétit Test Kitchen
Very tangy, not too sweet! Heaven must taste like this. Got this from the NPR website, with a story about going to pick the apricots at the orchard every summer. http://www.npr.org/templates/story/story.php?storyId=12195825...
Author: Susiecat too
Author: Nobuyuki Matsuhisa
Make and share this Grilled Asparagus Wrapped in Prosciutto recipe from Food.com.
Author: Rita1652
A classic Chicken Piccata recipe
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: Bruce Aidells
Author: Hannah Levitz
This is the recipe that got my salad-phobic son to change his tune. A few years ago, we were at Roberta's-the beloved Brooklyn pizza mecca-on a Sunday afternoon and ordered a crunchy romaine salad doused...
Author: Athena Calderone
This pungent, fragrant chicken stew is not for the weak of palate. Radiating the aromas of toasted cumin and coriander, and spiked with the salty-sour pucker of cured lemons and olives, it produces a heady...
Author: Andrew Schloss
This is a fantastic and different way to roast potatoes. It's great with grilled or roasted chicken and was featured in Martha Stewart Living with trout. From Martha's magazine: "Oregano is Greek for "joy...
Author: annbb
Author: Sheila Lukins
Author: Maria Helm Sinskey
Chicken thighs are our desert-island weeknight protein. Their dark meat translates to reliable juiciness, and their delectable skin gets as crispy as cracklin's. This one-skillet method is capped off with...
Author: Molly Baz
Author: Sema Wilkes
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other dessert classics, check out the...
Author: Dianne Rossmando
Author: Patricia Wells
Author: Melissa Roberts
Author: Holly Smith
Author: Rick Browne
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
Author: Jeanne Thiel Kelley
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
Traditionally made from lamb, but can be made with pork, beef, poultry or sturgeon. The only important thing is that the meat should be fresh and not frozen, and you have to marinate longer if you use...
Author: littleturtle
Make and share this Broccoli With Lemon and Dill recipe from Food.com.
Author: ctech
Author: Akasha Richmond
Author: Bonnie Sanders Polin, Ph.D,