Make and share this Monkfish With Lemon & Parsley Sauce recipe from Food.com.
Author: Dancer
Author: Elizabeth Bruber
This recipe is from chef Jimmy Bradley (The Mermaid Inn; Red Cat; and The Harrison restaurants). It was printed in the June 2, 2003 issue of NY Magazine ("Italian Summer Pleasures from Antipasto to Gelato")....
Author: Dee514
Author: Eleni Theos Stelter
This classic cocktail recipe, made with gin, lemon, maraschino, and violette, dates back to 1916. Just be careful with that violette.
Author: Jim Meehan
If your largest skillet isn't large enough to hold 12 oz. pasta and toss everything together, dump the mixture back into the pot from cooking the rigatoni and toss.
Author: Claire Saffitz
This is not your grandma's beef stroganoff. We took our favorite parts of the classic-the creamy mushroom sauce and the buttered egg noodles-and added a squeeze of lemon, a pan-seared medium-rare strip...
Author: Anna Stockwell
Author: Gerard Maras
Author: Bev Jones
A delicious low fat potato dish which I found in the November 2005 issue of the 'Australian Good Taste' magazine, as an accompaniment to Recipe #145704. I have posted both recipes for the post-ZWT Healthy...
Author: bluemoon downunder
Author: Moira M. Robertson
Author: Jeanne Thiel Kelley
Does running your fruit over a box grater / hand grater not work? Here is a handy post on how to zest citrus fruits using your handheld kitchen appliances since the by-hand way is so time consuming! I...
Author: the80srule
Slice into this no-mixer-required, lemony cake and you'll be greeted with a surprise: bold stripes of bright blueberry filling. The rich glaze adds an extra boost of sweet, lemon flavor.
Author: Katherine Sacks
Author: Einat Admony
Adding yogurt to the batter for these cake doughnuts made them light, tangy, and rich, and gave us a dough that was easy to work with.
Author: Chris Morocco
This is traditionally called hummus, and I can't get enough of it. You can serve this with pita bread triangles (I use Recipe #362708), but I actually like to use raw celery and carrot sticks.
Author: JackieOhNo
Author: Rick Rodgers
In this take on chicken with 40 cloves of garlic, green garlic bulbs, couldn't be more at home in the oven, smothered in olive oil and seasoned with salt.
Author: Alison Roman
Author: Bon Appétit Test Kitchen
Author: Karen Barker
Author: Anita Hacker
The original recipe calls for small plums that sink into the batter, but you'll get the same effect with apples or berries.
Author: Claire Saffitz
Author: Ian Knauer
Make and share this Uncle Bill's Simple Vegetable Borscht recipe from Food.com.
Author: William Uncle Bill
Author: Anna Boiardi
Poached in lemon, champagne, olives, capers, and tarragon. The only fat in this is the healthy fat from the fish!
Author: Rita1652
Author: Diane Rossen Worthington
Author: Maggie Ruggiero