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cooking.nytimes.com
This is inspired by both the classic Greek soup avgolemono and Scottish cockaleekee Start with a flavorful chicken or turkey broth, simmer leeks and rice or bulgur in the soup until tender, then enrich with eggs and lemon The trick here is to begin with a flavorful stock and not to allow the eggs to curdle when you combine the soup and the avgolemono sauce
Ingredients: chicken, leeks, bulgur, eggs, lemons
cooking.nytimes.com
This simple, not-too-sweet tart is reminiscent of a cheesecake but with a higher crust-to-filling ratio If you’ve got excellent, ripe fruit, feel free to lay it on top — berries, figs, poached rhubarb or pears, pineapple, plums — anything sweet and juicy will contrast nicely with the milky ricotta filling Or just drizzle the tart with good flavorful honey and serve it plain
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Spatchcock chicken is braise-roasted with lemons and carrots in a simple broth creating a delicious gravy while roasting.
cooking.nytimes.com
In this Provençal rendition of pan-cooked chicken breasts, the mushrooms take on and added dimension of flavor as they deglaze the pan with the help of one of their favorite partners, dry white wine.
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Breakfast hot cereal has never been this delicious--a rice and quinoa combo is cooked in almond milk and served with a lemony maple syrup and almond milk blend and fresh blueberries.
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Fresh asparagus is roasted until tender then topped with a lemony goat cheese topping to make an exquisite side dish.
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This tangy, tasty salad is as easy as it is fresh! Everyone raves over this and begs for more! It's perfect for a light lunch or a garden party!
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Like home canning, the canning process seals in corn's natural goodness and nutrition, making it the perfect, flavorful addition to these fritters.
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Wonderful salad for the holiday seasons. Great to serve for dinner at home or to take to a family gathering during the holidays.
cooking.nytimes.com
This recipe is by David Tanis and takes 40 minutes, plus 2 hours’ chilling. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Julia Moskin and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.