This steak marinade is pretty easy to make and packs a different flavor into your steaks. Marinade for 4-8 hours before cooking.
Author: ElizabethKnicely
This awesome salad is a "No Cook", "Simple" and (if you have a food processor) "20 Minutes or Less" recipe. It's a shredded salad that is easily adapted to smaller or larger servings and would be great...
Author: Mrs Goodall
An awesome combination of flavors, lights up the breakfast table during the winter! Serve with toast, English muffins or scones to really relish the flavors. A round of applause to Frances Bissell author...
Author: Debber
Mustard offers so many ways to zest up low-sodium and low-fat dishes that it's no wonder it is a popular seasoning. In addition to using it with fish, poultry, cooked vegetables and raw salads, it perks...
Author: Dancer
Lemon bars are a classic bar to make any time of year. This lemon bars recipe is one of the easiest you'll find.
Author: Land O'Lakes
See "Prep School" for photos showing how to wrap the fish.
Author: Dave Kovner
This is a "blue ribbon" award recipe from Jackie in Michigan and was submitted in my "The Best of Country Cooking" cookbook.
Author: DailyInspiration
Preheating the baking sheet will help the squash sizzle and sear as soon as it hits the pan rather than steam and stick.
Author: Christina Chaey
Make and share this Concord Grape Conserve recipe from Food.com.
Author: Diana Adcock
Author: Cristina Ceccatelli Cook
My husband found this recipe in an old Southern Living cookbook. He's made some adaptations and the result is incredible. This makes a very pretty presentation and people will be asking you for the recipe...
Author: Dine Dish
This antipasto platter goes way past jarred peppers and cold cuts, with roasted vegetables that change with the seasons. Even at room temp, these options round out any meat and cheese platter.
Author: Abigail Kirsch
This is Stephanie Alexander's recipe and it's one of the simplest I've seen. I have 2 jars on top of my fridge and they look great as well as adding an incredible depth of citrus flavour to foods. Let...
Author: Aunty Dotty
Make and share this Lemon Zest Marinade for Flank Steak recipe from Food.com.
Author: Oolala
Author: Abigail Johnson Dodge
If you can find Meyer lemons, use them for this recipe. Their thinner skin has very little bitterness.
Author: Chris Morocco
What happens when you cook with a lot of oil? Magic. Because oil conducts heat much more efficiently than air, foods that are confited in it, like these chicken thighs, come out incredibly moist and infused...
Author: Claire Saffitz
Make and share this Cauliflower With Mustard-Lemon Butter recipe from Food.com.
Author: Manami
Author: Bon Appétit Test Kitchen
A refreshing and light side dish. Perfect for any meal. It's just something I made up once, but it turned out wonderful.
Author: HomemadeChef
Author: Justin Rashid
Garlicky, lemony Italian-style grilled steaks served with steamed spinach. Adapted from a recipe on Huey's website. Huey (Iain Hewitson) is a popular Australian chef who hosts a TV show twice each weekday...
Author: bluemoon downunder
To make the best use of your time, prepare the deceptively delicious cherry sauce while the corn cake is baking. The cake is best served either warm or at room temperature, with the stewed cherries spooned...
Author: Emeril Lagasse
Author: Maria Helm Sinskey
Make and share this Roasted Cauliflower With Pine Nuts and Raisins recipe from Food.com.
Author: DailyInspiration
Select a cantaloupe that is not too ripe for this simple recipe. Serve with grilled mixed, vegetables; mixed greens salad; Greek salad; Endive salad; etc. Outdoor cookout favourite. Preparation time includes...
Author: TOOLBELT DIVA
Layers of lemon cream, fresh blueberries and butter-nut crunch create an incredible summertime dessert.
Author: Land O'Lakes
Try the sweet, salty togarashi-spiked dressing tossed with cold noodles or spooned over fish.
Author: Konbi, Los Angeles, CA
Author: Anita Ravon
This is so quick to make, with a lot of flavor. I only made half the scallops (to serve two) but kept the sauce amount the same so it could also go over steamed asparagus and rice. I suggest skipping the...
Author: Vino Girl