I grilled this on lemon slices onion slices and fresh herbs. Some of the herbs will burn discard them.
Author: Rita1652
Author: Gerard Maras
Everything for this simple, Spanish-inspired dish gets tossed in the same lemon, garlic, and smoked paprika marinade, then cooked in a grill basket for an easier, faster way to grill dinner.
Author: Anna Stockwell
If you like garlic & lemon, here is a very nice way serve a great favorite of mine, Brussels sprouts.
Author: Sydney Mike
Author: Sarah Magid
Author: Einat Admony
This is from "A Passion for Preserves". It tastes like lemon curd and has the texture of apple butter. Absolutley delicious! I'm going to try making lime and orange versions of this recipe.
Author: Deb Wolf
Pansit (pronounced pan-SIT) simply means "noodle." It's the word that follows pansit that tells you either the type of noodle in the dish or the style of preparation. Here palabok refers to both. Pansit...
Author: Nicole Ponseca
Make and share this Monkfish With Lemon & Parsley Sauce recipe from Food.com.
Author: Dancer
Author: Suzanne Goin
Aah! The last of the figs from my garden. Thanksgiving is 1 month away so I added cranberries, ginger root, orange, and vanilla. Try it on your turkey or pork roast. Also great on scones or warmed over...
Author: Rita1652
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
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
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
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
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
Make and share this Uncle Bill's Simple Vegetable Borscht recipe from Food.com.
Author: William Uncle Bill
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
Poached in lemon, champagne, olives, capers, and tarragon. The only fat in this is the healthy fat from the fish!
Author: Rita1652
Author: Jeanne Thiel Kelley
Author: Rick Rodgers
Author: Gina Marie Miraglia Eriquez
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
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: Ian Knauer
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
Grilling the lemons brings out their aroma and natural sweetness. It also adds a roasty complexity to a super refreshing cocktail.
Author: Kristin Donnelly
Author: Karen Barker
Using a few basic ingredients including the essential fish sauce, which blends into the background but adding a distinctively non-fishy flavor, dinner's on the table in just minutes. From Sunkist.
Author: gailanng
Author: Maggie Ruggiero
I went to 2 stores to find fresh watercress to make this salad. It was worth it tho, it turned out wonderful. Points 3.
Author: Dancer
Author: Diane Rossen Worthington