Search Results (10,434 found)
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 1 hour 40 minutes, plus 2 hours refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
The filling for these diminutive treats is sweet and tart, with a delightful burst of grated lemon rind sweetness. The filling is spooned into 3-inch tart shells, covered with a dollop of meringue, and baked. This recipe yields a dozen.
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 6 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.chowhound.com
Preserved lemon gives this exotic vinaigrette an extra dimension.
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Some call them Watermelon Pickles but grandma called them Watermelon Rind Candy because they are sweet.
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Watermelon rind is prepared and preserved with a hint of lemon and spices.
www.delish.com
Serve this hearty slow-cooked lamb and potato dish with a Greek salad or steamed spinach.
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Watermelon rind is cooked in a syrup infused with basil and spearmint then dehydrated into sweet, chewy candy in this 5-ingredient recipe.
Ingredients: watermelon, water, sugar, spearmint, basil
www.foodnetwork.com
Get Ogo (Seaweed) Salad with Fresh Lemon Dressing Recipe from Food Network
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This bread is moist and nutritious.
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Get Buttermilk Pie Recipe from Food Network
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Last week, we finally had Fran and Stephania over for dinner. It was a special evening honoring a couple of things: integrity and how my husband and I have talked...