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This pear tart recipe is a runner in my family and I’m sure that once you make it, it will join your home as well.
Ingredients: cream, pears, lemon juice, clove
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Enjoy Chef John's recipe for remoulade sauce, made with mayonnaise, Dijon mustard, dill, and capers over crab cakes or with any grilled fish.
cooking.nytimes.com
This recipe is by Maura Egan and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Make this shaved asparagus salad recipe when asparagus season peaks: Thin slices of raw asparagus are coated in a lemon vinaigrette.
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Italian butter beans are big and creamy, but if you can't find them, substitute any large white bean. Chef Annie Somerville lets the beans marinate in the dressing for at least a half-hour, so they're extra-flavorful.
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Strawberry cake mix gets filled with homemade strawberry puree and baked in these strawberry shortcake-like cupcakes. They're topped with a lemony cream cheese icing, and for strawberry lovers, extra strawberry puree.
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For a perfectly simple dinner, serve this salmon with grilled or broil asparagus and a mix of California brown and wild rices. Developed by California Grown...
cooking.nytimes.com
This recipe, adapted from the Los Angeles restaurant Mozza, dresses mixed frisée lightly, with a simple dressing of two kinds of mustard, lemon juice and olive oil It's done in minutes, and serves as a light, tart side for pretty much any occasion, whether a holiday feast or a weeknight meal.
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Just a simple play on the traditional sauce grenobloise; butter, shallot, lemon juice, capers. This is a quick weeknight dish that never fails and goes with...
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All the fixings for whiskey sidecar (whiskey, orange liqueur, and lemon juice) are blended with ice in this sidecar slush perfect for summer.
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Mandarin orange segments and jicama are tossed with fresh lemon and lime juices and cilantro for this tangy slaw.
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Chicken marinade, so easy and quickly done with a dressing mix.