We love how Carena uses every part of the duck: The carcass makes a velvety broth for braising the wings and legs until they're fall- off-the-bone tender; the breast is seared and sprinkled with minced...
Author: Raquel Carena
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 a "Boozy Fat Free" mincemeat recipe posted,Recipe...
Author: French Tart
Author: Bill Granger
Brandy or Scotch also work well in a hot toddy, but the vanilla sweetness of good bourbon was our favorite-this time, at least.
Author: Bon Appétit Test Kitchen
Author: Jennifer Flanagan
Expect a line to form when you unveil this stunning dessert. It's swirled throughout with tangy lemon curd, which amplifies the richness of the surrounding cheesecake.
Author: Maggie Ruggiero
Adding an entire lemon-skin, pith, and flesh-to the sauce provides brightness and texture. Any bitterness from the pith will be offset by the sesame oil and honey. That balance makes it a super versatile...
Author: Andy Baraghani
An easy Baked Lemon Shrimp with Garlic recipe. Can be prepared in 45 minutes or less.
Author: Gina Marie Miraglia Eriquez
Make and share this Flounder Fillets With Panko Bread Crumbs recipe from Food.com.
Author: Oolala
This dish is for when a 3 p.m. hang turns into a dinner party or when you've had too long of a day at work. But just because it's comfort food doesn't mean there aren't techniques. They're the same ones...
Author: Andy Baraghani
Author: Ryan McGrale
Make and share this Quick Preserved Lemon recipe from Food.com.
Author: threeovens
Eye-opening notes of lemon, lime, and grapefruit keep this festive punch from heading into ultra-sweet territory-and fresh mint seconds the motion. "Once the Champagne has been added," says Scott Peacock,...
Author: Scott Peacock
Author: Dorie Greenspan
Make this dish before you do any cooked asparagus dishes, at the start of the season when you get pristine spears. At first glance, the dish looks kind of "meh," but once you taste it, the flavor and texture...
Author: Joshua McFadden
Author: Mary McCartney
Author: Meredith Deeds
Author: Sarah Magid
This fragrant twist on the gimlet cocktail gets its clean green notes not from lime juice but from fresh basil. For extra glamour and aroma, tuck small sprigs of additional basil into each glass.
From Cooking Light, July, 2007. "Sear the scallops while the orzo cooks. Serve this easy but impressive meal with a green salad, garlic bread, and a crisp white wine."
Author: picky-picky
This mix of greens is a knockout blend of textures, and a short sauté in fruity olive oil mellows their slightly bitter flavor.
How to Make Sicilian Italian Roasted Grilled Chicken
Author: Judith Fertig
An easy Seared Sea Bass with Fresh Herbs and Lemon recipe that can be prepared in 45 minutes or less.
Author: The Epicurious Test Kitchen
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
Choose cherries or apricots or a mix of both for this classic French baked custard. And no special equipment needed means this is the best summer vacation rental house dessert we know.
Author: Anna Stockwell
It's time we gave cabbage its place in the roasted vegetable hall of fame. When roasted at high temperature, humble cabbage becomes sweet and incredibly satisfying. Wide cabbage 'steaks' create an irresistible...
Author: Hetty McKinnon
Author: Julie Sahni
Author: Phyllis A. Jones-Rubenstein
Author: Rick Browne