This is my favorite way to make shrimp because using the marinade in the sauce carries the shrimp flavor through the entire dish. Wine, garlic and lemon are the main flavors, but with a slight kick. You...
Author: Tee Lee
Lemon Vinaigrette
Author: Lidia Bastianich
Author: Lidia Matticchio Bastianich
Author: Ruth Jacobson
Author: Bruce Bromberg
Cod and pollock are both great alternatives for the halibut.
Author: Andy Baraghani
Author: Dan Swinney
From Kimberly Tessmer, R.D., L.D. from a magazine which described this as: "a heart-healthy meal that tastes as good as it looks."
Author: Oolala
Author: Gina Marie Miraglia Eriquez
Author: Adam Randall
Marinated artichoke hearts get super-crispy and addictively delicious when roasted, making them the secret star of this simple sheet-pan dinner.
Author: Anna Stockwell
Author: Shelley Wiseman
Author: Nancie McDermott
The best lemon cupcake topped with a sweet lemon frosting.
Author: AngelaD
A combination of lemon zest and juice gives this dish tons of citrus flavor. The strips of thinly sliced zest add a welcome bright contrast to the rich sauce.
Author: Molly Baz
Sometimes simplicity speaks volumes. Our lemon loaf recipe is very straightforward. We do not add poppy seeds, pecans, or any other extraneous ingredient. We really feel that the most important aspect...
Author: Matt Lewis
The first time we ran a recipe for slow-cooked salmon poached in olive oil, surrounded by fennel and citrus slices, and casually pulled apart, readers swooned. We swooned! It became an instant, oft-imitated...
Author: Molly Baz
Author: Lori Longbotham
I love peas and this fit our meal perfectly. From The New Family Cookbook for People with Diabetes Points 1.
Author: Dancer
The fleeting vibrance of spring vegetables is captured in this citrus-and-garlic-infused marinade. Spoon over toast slathered with ricotta.
Author: Rachel Gurjar
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 months perfecting it, as I've done with the crème...
Author: Alexis Watson
Author: Bon Appétit Test Kitchen
Eben Freeman, bartender of Tailor Restaurant in New York City, developed this bubblegum-infused vodka cocktail. The drink gets its name from Bazooka bubblegum, but Freeman prefers to use Double Bubble...
Author: Eben Freeman
This came from a recipe card at the grocery store. A very quick to prepare, light and flavorful dish. Excellent served with mushroom rice (or risotto) and a steamed vegetable. Great for a fabulous weeknight...
Author: PanNan
Author: Craig Common
Found on Allrecipes.com. Simply seasoned with salt and pepper, these salmon fillets are pan seared with capers, and garnished with slices of lemon.
Author: AZPARZYCH
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
The butter is also delicious over scallops. Serve the dish with steamed rice.
This frosting can be used on any yellow or white layer cake. It's very good even on a box mix.
Author: Tammy
This is from the 'Pasta Perfect' cookbook. A very tasty pasta dish using cheese and spinach ravioli, I personally prefer to use less cream than called for in the recipe.
Author: Nabiha
Fennel-Crusted Ahi Tuna with Lemon Aïoli Over Couscous
This recipe makes enough for several batches of the vodka gimlets or lemonade; any left over would also give a nice hit of flavor to a glass of iced tea.
Crab is an old favorite of mine. This dish has such fresh clean flavors, and is best eaten with fresh crusty bread and a glass of chilled white wine.
Author: James Tanner
Author: Maggie Ruggiero