Author: Adeena Sussman
Author: Bon Appétit Test Kitchen
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
Tangy lemonade flavored whipped cream frosting works very well with yellow or white cakes.
Author: Mona
Author: Ruth Cousineau
Author: Diane Rossen Worthington
This is my favorite soup ever. I've loved it since I was a little girl. I think this is the closest recipe to the authentic greek restaurants.
Author: ..tiffany..
How do you make lemon bars even better? Turn them pink. Add bright color and tangy flavor with a splash of fresh raspberry purée.
Author: Katherine Sacks
_(Hiyashi Udon) Editor's note: The recipe and introductory text below are adapted from Elizabeth Andoh's book_ An American Taste of Japan. Andoh also shared some helpful tips exclusively with Epicurious,...
Author: Elizabeth Andoh
These pillowy biscuits are layered with blueberry jam and chewy candied ginger, but feel free to use any other combination of preserves and nuts or dried fruit.
Author: Tara O'Brady
Author: Sara Moulton
Found this in Food & Wine Magazine, 10/07 edition. It is fast, healthy, vegetarian, and delicious! I enjoyed preparing it, as well as eating it! The broccoli is slowly caramelized to bring out its sweetness,...
Author: Manami
Author: Jean Anderson
A little sweet, a little spicy, a little smoky-these pork shoulder steaks have everything it takes to steal the show at your next dinner party. (It's so good it could even steal the spotlight from turkey...
Author: Amiel Stanek
Author: Shelley Wiseman
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
Author: Jimmy Bannos Jr.
This coffee-cake like strawberry cake is piled high with a lemony pistachio streusel.
Author: James Freeman
Spiked with fragrant lemon and orange peels, and garnished with an orange liqueur-infused whipped cream, this pumpkin pie is full of refreshingly bold flavor.
These crispy-edged flatbreads are made from chickpea flour, water, olive oil, and salt and served with a burst tomato-chickpea sauce along with feta and greens.
Author: Anna Stockwell
Pile charred Halloumi cheese, kale, and cherry tomatoes onto grilled bread rubbed with garlic for an almost-instant summer dinner. Or, you can skip the bread and treat the same ingredients as a side salad...
Author: Anna Stockwell
Author: Ian Knauer
I just tripled this recipe a couple of days ago and canned the lemon curd. The recipe makes delicious lemon curd, I hope you enjoy! **** I've heard that lemon curd will keep in the freezer for up to a...
Author: Queen Dana
Making this homemade mayo recipe is worth the effort. It has a silky, smooth, creamy texture you'll never find in store-bought varieties.
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
Author: Ian Knauer
This quick vegetarian pasta is perfect for a quick weeknight meal
Author: Stuart O'Keeffe
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
I found this in Cooking Light in an article about fresh spring vegetables. This one uses two of those, baby artichokes and asparagus. Baby artichokes are tiny artichokes (usually no bigger than a large...
Author: ksduffster