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Roasted Potatoes with Garlic, Lemon, and Oregano

For perfect Roasted Potatoes with Garlic, Lemon, and Oregano there is no need to peel them, but I suggest that you halve them, because they taste best...

Author: Aglaia Kremezi

Grilled Marinated Leg of Lamb

The uniform thickness of a butterflied boneless leg of lamb makes it extremely simple to cook and serve. Get the recipe.

Roasted Brussels Sprouts with Warm Honey Glaze

These roasted brussels sprouts get a fair amount of spice from the crushed red pepper flakes, which cuts through the acidity and sweetness of the glaze,...

Author: Molly Baz

Absolutely Fail Proof Easy Marmalade

This recipe was printed in the Jerusalem Post last week, and it's from Lynette Levius of Netanya, Israel. I haven't tried it yet, but plan to make a batch...

Author: Mirj2338

Quince and Almond Tart With Rosé

Poach quince in rosé with a dash of cocktail bitters and a few warm spices, then assemble into a tart with almond paste using an upside-down, Tatin-style...

Author: Claire Saffitz

Blueberry Jam

Use to top ice-cream,your favorite scones,toast, etc.! Makes a great gift wrapped with a pretty ribbon!

Author: Rita1652

Traditional Cuban Recipe: Cuban Mojo (Cuban Marinade)

There are many variations of mojo. It is the signature marinade of Cuba and it finds its way into many varied dishes. After searching through many recipes...

Author: Manami

Steamed Broccoli with Olive Oil, Garlic, and Lemon

Steamed Broccoli with Olive Oil, Garlic, and Lemon

French Chicken Tarragon

Tarragon doesn't get enough love. Most people know it only in its dried form, and administered with a heavy hand. But a few sprigs of fresh tarragon can...

Author: David Tanis

Lemon Cream Cheese Frosting

Great flavor and so creamy. Great on Daffodil cake.

Author: Carol

Preserved Lemons

Preserved lemons, sold loose in the souks, are one of the indispensable ingredients of Moroccan cooking, used in fragrant lamb and vegetable tagines, recipes...

Author: Paula Wolfert

Lemon Coconut Bars

Classic lemon bars with a touch of coconut.

Perfect Lemonade (Real Lemons and Sugar)

Found this recipe on "simply recipes". I wanted to make lemonade from scratch, real freshly squeezed lemons and simple syrup and I came across this recipe....

Author: JMigs0

Easy Aïoli

This versatile condiment is also great with bread or crudités.

Author: Amy Finely

Chicken with Lemon Basil Sauce

An easy Chicken with Lemon-Basil Sauce recipe

Grilled Halibut with Lemon Basil Vinaigrette

An easy Grilled Halibut recipe with Lemon-Basil Vinaigrette

Low Country Boil with Shrimp, Corn, and Sausage

You'll need your favorite seafood seasoning and your biggest pot for this boil (also called Frogmore Stew, One-Pot, or Farmer's Seafood Boil) brimming...

Author: Rhoda Boone

Slow Baked Salmon with Lemon and Thyme

Baking salmon in a low-temperature oven slowly melts the fat between the flesh and leaves the fillets incredibly moist and tender. Lemon and thyme, a classic...

Author: Bon Appétit Test Kitchen

Garlic Rosemary Marinated Lamb Chops

These Garlic Rosemary-Marinated Lamb Chops can be prepared in 45 minutes or less.

Fig Preserves

Make and share this Fig Preserves recipe from Food.com.

Author: Diana Adcock

Lemon Dill Sauce

This sauce would also taste great served with a variety of fish, as well as sautéed scallops, shrimp or lobster.

Oven Risotto with Crispy Roasted Mushrooms

Yes, you can make risotto without all the stirring-just pop it in the oven. And while that oven is on, use it to crisp up a bunch of mushrooms.

Author: Anna Stockwell

Spiced Herb Marinade for Fish

Chermoula is a traditional North African marinade for fish, especially in Morocco where, surprisingly, it's often used with shad. It has become very popular...

Author: Nancy Harmon Jenkins

Bobotie

This would be a hot contender for South Africa's national dish! The recipe was selected for an international recipe book published in 1951 by the United...

Author: Lannice Snyman

Crispy Fish Sandwich

This recipe has all the makings for your new favorite classic fish sandwich: Crispy fried white flounder fillets enveloped in two thick slices of white...

Author: Molly Baz

Lemon Risotto

An easy Lemon Risotto recipe. Lemon juice and peel offer a double punch of flavor in this delicious dish. Serve the risotto Italian-style as a first course,...

Lemon Icebox Cake

Author: Adam Randall

Cedar Planked Salmon With Maple Glaze and Mustard Mashed Potatoes

Plank cooking is a Native American technique that imparts a subtle smoky flavor to fish, meat, poultry, and vegetables. It is recommended to use a plank...

French 75

This recipe is from Eben Freeman, bartender of Tailor Restaurant in New York City. The drink tastes best when served very cold, so Freeman recommends making...

Author: Eben Freeman

Lemon Icing

This is a superb icing and does not take long to make.

Author: Carol

Lemon Tart

There are different ways to make a lemon tart. At Bouchon, the French Laundry, and Per Se, we use a sabayon method, in which the eggs are first cooked...

Lemon Potatoes

I am forever trying to make dishes that combine one fruit and one vegetable. Ideally these dishes would serve as dinner side dishes and not be sweet. It's...

Author: chuckmall

Crispy Pan Seared Chicken and Zucchini with Olives and Lemon

This recipe will amaze the zucchini-averse and anyone who thinks they've had zukes every which way. Crosshatching and salting the zucchini for 10 minutes...

Author: Anna Stockwell

Halva 5 Ways

The best thing about this classic sesame-based confection (aside from the fact that it's so delicious) is how easy it is to make at home. The base recipe...

Author: Mindy Fox

Avocado and Lemon Water (Agua de Aguacate y Limón Amarillo)

This recipe is a fun spin on the traditional agua de limón, using lemons instead of Key limes and adding avocado.

Author: Enrique Olvera

Aïoli

This creamy garlic mayo is a great accompaniment for fried fish.

Author: Jody Adams

Roasted Niçoise Salad with Halibut

Marinated artichoke hearts get super-crispy and addictively delicious when roasted, making them the secret star of this simple sheet-pan dinner.

Author: Anna Stockwell