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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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This is a fast, festive bread for the Thanksgiving or Christmas holiday dinner table. Tart, fragrant and filled with nuts!
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This is a recipe which will satisfy pineapple fans. The pastry cream is the best I've ever tasted.
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Lemon rice pilaf is a creamy rice dish perfect as a meal partner for fish, with subtle lemon and sharp Parmesan cheese for robust flavor.
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Give your tabbouleh salad a refreshing, gluten-free twist by using this recipe that calls for quinoa, currants, almonds, and lime juice.
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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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Inspired by the ingredients list on a package of pasta salad mix, this recipe for homemade pasta salad dressing is a snap to make in your blender.
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I didn't invent the technique of making mayonnaise with a stick blender, but since I don't remember who showed me, it's just going to be easier to take credit. If you've never tasted delicious homemade mayonnaise, you've never tasted mayonnaise.
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Pork loin is roasted with dried apricots and prunes in a port wine sauce for an elegant main dish.