Make and share this Baked Fillets of Flounder recipe from Food.com.
Author: Oolala
Author: Abigail Kirsch
This is based on a really old recipe one of my Grandmother's friends used to use. I was never a fan of marmalade as a kid until I tried hers, and I wrote her 'reciept' down and kept it. I've messed with...
Author: pickle packin mama
Make and share this Beef Carpaccio With Potato Chips, Fried Capers and Lemon Aioli recipe from Food.com.
Author: Chuck Hughes
A light, fluffy pie that is not too sweet or too tart -- just right for these hot, summer days! It is super easy and super quick, too.
Author: ScrappyChick1967
If you love garlic then this spread is a must-try. Use it on sandwiches and veggies. I have coated this on salmon fillets before baking. My advise is if you are using this to coat your salmon fillets,...
Author: Kittencalrecipezazz
Author: Tasha Garcia
This is a perfect light dish for spring or summer. I used bay scallops and reduced the cooking time to 2 minutes per side. An easy way to season the scallops is to put them in a plastic bag along with...
Author: Vino Girl
Author: Nigella Lawson
From a magazine. I had it in my collection. The note says NOT to use fresh bread crumbs since in this recipe it won't be as good as with fine, dry bread crumbs.
Author: Oolala
This is a good way to use leftover lemons, can also be done with limes. They're sweet and sour and salty all at once. Make an interesting garnish for a margarita. You can eat these rind and all. Cook time...
Author: quotPink Eyedquot J
Author: Daniel Patterson
There's no better way to eat summer tomatoes than tossed with lemon juice and fresh herbs to intensify their flavor.
Author: Maggie Ruggiero
A sparkling Champage cocktail with creme de cassis.
Make and share this Cumin & Tahini Yogurt Dip recipe from Food.com.
Author: English_Rose
Executive Chef Govind Armstrong of Table Eight in Los Angeles prepares this dish with baby broccoli, a cross between broccoli & Chinese kale, also called broccolini. However, Marcia Kiesel chose to use...
Author: Manami
Malfatti-literally "badly made"-are not as tricky to shape as you think. This sturdy gnocchi-esque dumpling dough is a breeze to work with.
Author: Ignacio Mattos
Author: Lorraine Vassalo
Author: Daisy Martinez
I love to cook with ingredients that might otherwise be discarded, like fish collars. If you're tempted to treat them as scraps, please don't throw them away or use them merely for a stock. They're delicious...
Author: Marcus Samuelsson
This is NOT an El Pollo Loco "copycat" recipe. It's a similar, not exact flavor. This is generally enough for six bone-in, skin on chicken thighs. Cooking time is an estimate of grilling time (depending...
Author: tis I
This twice-roasted method allows for the sweet potatoes to get super-creamy on the inside while their skins get a little crispy.
Author: Andy Baraghani
Author: Kenny Shopsin
An adaptation of a recipe that first appeared in the San Francisco Chronicle. I've fiddled both with the marinade and the wonderful syrupy sauce. The combination of rosemary, citrus and pork is classic...
Author: justcallmetoni
SO many good hummus recipes--here is another! Note: lemons at room temperature produce more juice than cold lemons!
Author: Oolala
A gift of a half dozen Meyer lemons sent me in search of recipes that would use this citrus to it's full advantage. Much sweeter than the common lemon, the flavor of Meyer lemons is a cross between a mandarin...
Author: justcallmetoni