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These lemon-walnut bars are a perfect treat for a hot summer day--or any time you want a blast of citrus sunshine.
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What's the secret? Soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic, and a few dried herbs. Now you know.
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Chef John's quick and easy pan-fried chicken breasts are topped with a simple pan sauce made with capers, butter, white wine, and lemon juice.
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Apricot preserves you make yourself, sandwiched in a chewy oat crust. A perfect afternoon snack.
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Pineapple juice and golden raisins add a fruity sweetness to these bran muffins made with shredded wheat-bran cereal, honey and brown sugar. Since you must refrigerate the batter, mix it up at night so you can bake them up fresh for breakfast in the morning.
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Lemon juice, nutmeg and vanilla do wonderful things for this tasty sweet potato pie. And a combination of milk and cream make the filling smooth and rich. All the ingredients are stirred up in one bowl, so making this pie is a snap, and it bakes in an hour. Serve warm or cold with a bowl of just-whipped cream.
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Hurray for simply cooked and minimally adorned meals. Meaty swordfish with fresh tomatoes and cucumbers will make anyone happy.
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A lighter version of a Spanish favorite.
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I adore curry and thought that this aromatic spice would be a natural with tuna. My family thinks that I was right and ask for these tuna-melts often. Easy and very tasty. To keep this recipe on the light side, use non-fat mayo and low-fat cheese.
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Paula Wolfert visited the kitchens of Dar Yacout, where the cooks still use charcoal fires to make dishes like lush and smoky roasted-eggplant salad.
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Pureed black beans give this hearty soup a creamy texture. Make it as spicy as you like by adding more or less red pepper flakes.
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Raisins are cranberries are baked into this orange scented loaf. This would be an ideal hostess gift, or simply enjoyed with afternoon tea.