Search Results (12,834 found)
cooking.nytimes.com
Like cabbage, raw brussels sprouts do well when shredded and mixed with a tart apple, lemon juice and zest, and a dressing of Dijon mustard and mayonnaise It’s not a traditional slaw, but the concept is the same Serve this immediately, or give it some time in the fridge to let the flavors meld
cooking.nytimes.com
In this recipe, which Pierre Franey brought to The Times in 1992 in one of his 60-Minute Gourmet columns, two teaspoons of lemon zest are added to a simple sauce of lemon juice, thyme, garlic and shallots It is, at once, lively and elegant To round it out, it needs a sturdy accompaniment
www.foodnetwork.com
Get Radicchio, Endive and Arugula Salad with a Citrus Vinaigrette Recipe from Food Network
www.delish.com
Grand enough for a formal occasion, yet equally appropriate for a relaxed afternoon tea.
www.allrecipes.com
A splash of white wine and a sprinkling of basil simmer right along with garlic, parsley and clams, enlivening the basic sauce for this delightful clam linguini.
www.allrecipes.com
This recipe for grilled yellowfin tuna steaks features a lemony marinade with garlic, mustard, and soy sauce.
www.delish.com
Reducing the ratio of egg yolks to whites makes this sandwich a healthy -- and delicious -- lunch choice.
www.allrecipes.com
Making your own salad dressing is a great budget-saver. This Caesar dressing comes together in minutes, though needs time to chill.
www.allrecipes.com
This is a variation of the Lemon Bars I used to make. I preferred the lemon filling to be between the layers of dough so I altered my recipe.
www.foodnetwork.com
Get Christmas Cherries Recipe from Food Network