Author: Lidia Matticchio Bastianich
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.
Author: Lillian Chou
Author: Frank Stitt
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...
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
The herbaceous and tangy blend of spices in za'atar lend a unique bright flavor to this colorful salad.
Author: Mindy Fox
Author: Ian Knauer
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
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
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
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...
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: Ryan McGrale
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 :)
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
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: Audrey Saunders
Author: Lewis Rossman
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: Jill Silverman Hough
Author: Mary Cech
Author: Dan Barber
Author: Holly Smith