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
Author: Bon Appétit Test Kitchen
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 on just how thick your cutlets actually are and...
Author: Gaia22
Author: Gina Marie Miraglia Eriquez
A classic Lemon Curd recipe, made with lemon juice and zest, whole eggs, and butter. Use your lemon curd on scones, in yogurt, or between layers of meringue.
The best lemon cupcake topped with a sweet lemon frosting.
Author: AngelaD
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
Author: Lidia Matticchio Bastianich
Low-acid Meyer lemons make the citrus flavor of these bars especially vibrant.
Author: Sara Kate Gillingham
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
This recipe will amaze the zucchini-averse and anyone who thinks they've had zukes every which way. Crosshatching and salting the zucchini for 10 minutes before cooking removes excess moisture and lets...
Author: Anna Stockwell
An easy Lemon Meringue Pie recipe
If you like a little 'spice' in your life than you are going to enjoy this one! You can also substitute the couscous with brown or white rice--either way it makes an awesome meal!
Author: Stellina
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: Lidia Bastianich
This attractive and flavorful main course is perfect for weeknight entertaining. An easy Penne with Spinach, Shrimp, Tomatoes and Basil recipe.
Author: Kim Haasarud
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
Cod and pollock are both great alternatives for the halibut.
Author: Andy Baraghani
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
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
The butter is also delicious over scallops. Serve the dish with steamed rice.
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: Nancie McDermott
Author: Dianne Jefferies
Author: Craig Common
Meyer lemons' juice is more sweet than acidic, like a cross between a lemon and an orange. Even their zest is distinct-flowery more than citrusy-and they work so perfectly here.
Author: Joanna Gaines
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
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
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.
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
Fennel-Crusted Ahi Tuna with Lemon Aïoli Over Couscous
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