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The sinfully silky cheese sauce coats every strand of pasta.
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This golden, rich cake benefits from a generous amount of butter.
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Pasta, green onions and grapes are dressed up with a lemony yogurt sauce to make a great summer salad, perfect for if you have mint growing in your garden.
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A moist lemon cake sits atop a delicate custard in this recipe, adapted from Ian Knauer’s book “The Farm.” The magic is in the cooking: Setting a 8-inch baking dish in a roasting pan filled halfway with water allows the custard to form while the top bakes It’s an excellent party dish, warm and just out of the oven But it’s equally as good out of the fridge, its flavors melded and mellowed.
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Broccoli florets are roasted after being tossed in olive oil and sprinkled with sea salt, freshly ground black pepper, and minced garlic. A squeeze of lemon juice before serving seals the deal.
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Whole wheat flour, agave nectar, coconut oil, and applesauce come together in this healthier version of lemon-zucchini bread.
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This soufflé, adapted from Mark Bittman's famous tome, "How to Cook Everything," is rich, fluffy and very easy You can also make orange or Grand Marnier variations If you want to make individual soufflés, use a little more butter and grease four 1 1/2- to 2-cup ramekins.
Ingredients: butter, sugar, eggs, lemon
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Here's a simple, fun, mini lemon meringue pie recipe from scratch that tastes fresh and is great when you want to serve several different mini-desserts together.
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Get Lemon Ice Box Cake Recipe from Food Network
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All the flavors you love of this classic summer pie in a parfait.
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This is a tangy variation of an old recipe. Blueberry pound cake with the added spark of lemon. I love it and so do my kids.
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These sweet-tart treats taste just like the beloved Girl Scout cookies, Savannah Smiles®.