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cooking.nytimes.com
Adding preserved lemon juice to lemon curd is the brilliant brainchild of Samantha Kincaid, the pastry chef of the restaurant High Street on Hudson It adds a complex brininess to what can be an overly sweet citrus custard In this recipe, the curd is lightened with a little whipped cream and used to frost and fill a lemon-flavored angel food cake
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Get Striped Bass and Preserved Lemon Dressing with Grilled Carrots Recipe from Food Network
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Balanced and boozy with Cherry Heering, bourbon, Punt e Mes, and lemon juice.
cooking.nytimes.com
This recipe is by Celia Barbour and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A sophisticated smoked salmon with caviar on cucumber recipe.
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Preserved lemon gives this exotic vinaigrette an extra dimension.
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Tangy, cool and refreshing, this version of the popular lemon drop martini is the lemoniest!
Ingredients: sugar, ice, fruit, mint leaves, vodka, syrup
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Bright and sweet at the same time, strawberries and lemon make the perfect almondmilk smoothie.
Ingredients: strawberries, lemon, almond
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Green beans are tossed with almonds which have been sauteed in butter with lemon pepper.
cooking.nytimes.com
This salad of julienned zucchini is dressed in yogurt and tossed with a generous amount of lemon juice and zest Use as many bright herbs as possible, or a single herb if you prefer, and chop them at the last minute.
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A Prohibition-era cocktail made with rye whiskey, lemon juice, grenadine, and dry vermouth.
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Taste the Mediterranean in this Greek-inspired brown rice salad including feta cheese, cucumber, Kalamatas, dried tomatoes, lemon, and basil.