Author: Alison Roman
Author: Jill Silverman Hough
Author: J. M. Hirsch
For those times when you buy as many quarts of berries as you can carry, then don't know what to do with them, preserve them into drinkable form.
Author: Nicole Rucker
Making sure the carrots are tender to their cores before you pull them from the oven makes for a smoother carrot dip.
Author: Ochre Bakery, Detroit, MI
Cooking fish doesn't need to be intimidating. In fact, few things could be simpler-or more rewarding. For meaty steaks of swordfish, albacore, and halibut, all you need is a kiss of high heat from a grill...
Author: Seamus Mullen
Author: Bruce Aidells
Author: Katie Brown
Author: Ruth Cousineau
Lamb, Worcestershire sauce, lemon juice and butter! From one of my cookbooks. Super simple since no marination. Just put the sauce, put the lemon juice and butter on each chop and bake.
Author: Oolala
I got the idea for this recipe from my Lebanese mother-in-law, Leila Matar, who often makes a tahini dressing for green salads.
The brininess of preserved lemons brings out the sweetness of the king crab you'll find in each twirl of pasta.
Trial and error using our neighbours fruit trees for free organic fruit and also can use oranges only as pilfered around the world
Author: RM9003
Make and share this Candied Meyer Lemons recipe from Food.com.
Author: threeovens
These bars are as refreshing as an icy glass of lemonade, and perfect for entertaining, potlucks, or picnics.
Author: Nestlé USA
Using a sliced whole lemon gives unbeatably fresh aroma from the skin, bitter complexity from the pith, and tart, puckery juice from the flesh. Thin slices soften evenly and ensure that the lemon plays...
Author: Andy Baraghani
This pungent, fragrant chicken stew is not for the weak of palate. Radiating the aromas of toasted cumin and coriander, and spiked with the salty-sour pucker of cured lemons and olives, it produces a heady...
Author: Andrew Schloss
Make and share this Caramelized Scallops With White Wine recipe from Food.com.
Author: Brookelynne26
Here, eggplant gets halved lengthwise, drenched in olive oil, and roasted at a very high temperature. It never quite crisps, but it browns and caramelizes while the reset of it turns to the texture of...
Author: Alison Roman
This guacomole dip wannabe is enhanced with several other ingredients, including lemon juice & green chilies! The original of the recipe comes from the 1995 Vegetarian Times Complete Cookbook. Preparation...
Author: Sydney Mike
Author: Sisi Carroll
Author: Diane Rossen Worthington
Author: Shelley Wiseman
My simple flavor-enhancing seasoning doesn't overpower the natural flavors of fresh fish or vegetables. It can also be used for seasoned rice or rice pilaf (recipes below). To further compliment the flavors...
Author: The Spice Guru