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cooking.nytimes.com
Instead of letting the age-old combination of salt and time tame the bitterness of lemon pith, heat and sugar speed the process along here, pickling the citrus in minutes Just blanch a thinly sliced lemon to remove some of its bite, then simmer it again in a pot of heavily sugared and salted water You’ll end up with lemon slivers that are at once salty, sweet, sour and bitter — and far more interesting than they should be given the amount of work that went into them
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Want the taste of gingerbread without the fuss of cookies? Make these Gingerbread Cupcakes! They're topped with layer of tangy lemon icing for the ideal (and EASY) holiday treat.
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This quick and easy pasta dish with spaghetti, shrimp, and fresh lemon juice comes together in about 20 minutes. Make sure you use fresh ingredients for the best flavor.
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All you do is mash the strawberries, add sugar, lemon juice, vanilla, and pectin--and you've got fresh, delicious strawberry freezer jam!
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A shot of tart lemon juice cuts through the sweetness of the vegetables.
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Get Slow-Cooker Cranberry-Walnut Stuffed Apples Recipe from Food Network
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The addition of strawberry gelatin adds fruity flavor and a lovely red color to fig preserves with lemon.
Ingredients: figs, sugar, lemon, strawberry
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This grilled salmon recipe has skin-on salmon fillets topped with an easy compound butter flavored with lemon zest, garlic, and lots of black pepper.
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Little slices of party rye are a Southern favorite for tea sandwiches: "You don't see regular rye down here every day," Martha Hall Foose says. If party rye isn't available, use a cookie cutter to create rounds from regular bread slices.
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Tender, smoky artichoke halves, easily and beautifully grilled.
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Delicious crab salad! with hazelnuts and chopped pear, served on a bed of butter lettuce.