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cooking.nytimes.com
This moist loaf, made with olive oil and yogurt, is less sweet and more complexly flavored than most zucchini breads Grated lemon zest gives a gentle brightness, while brown sugar adds a caramel sweetness, and cinnamon makes it spicy and rich Serve slices plain or buttered, or spread thickly with cream cheese for a more tangy and luscious variation.
cooking.nytimes.com
This composed, bright salad of roasted carrots, thinly sliced fennel and arugula gains a fruity depth from a splash of pomegranate molasses in the dressing You can find pomegranate molasses in Middle Eastern groceries and specialty food shops, and it’s worth seeking out for its complex, sweet-tart acidity Once opened, it will last for years in your pantry
www.chowhound.com
This beet soup can be served hot or cold.
www.allrecipes.com
Fresh mint, parsley, green onions, and cucumber are tossed with bulgur to make this great summer salad seasoned with ginger and coriander. The jumbo shrimp make it a meal!
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Parmesan and a lemon anchovy dressing coat shells, shrimp, and curly endive for a pasta salad that's second cousin to a shrimp Caesar. Instead of big croutons, sautéed bread crumbs make a crisp topping.
www.foodnetwork.com
Get Zucchini, Ricotta and Lemon Pizza Recipe from Food Network
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Get Honeyed Lemon-Berry Snack Cake Recipe from Food Network
www.allrecipes.com
Light, moist, and easy to prepare, this sour cream pound cake loaf has a delicious lemon zing to take it to the next level.
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Lemon meringue pie gets an upgrade in this recipe featuring coconut cream in the filling and coconut oil in the shortbread-like crust.
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Get Lemon Chicken with Butternut Squash Recipe from Food Network
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Old-fashioned lemon pound cake, just like grandma used to make, is quick and easy to bake and is perfect alongside a cup of coffee or tea.
www.allrecipes.com
Lemon juice and the zest of three lemons make this chess pie divine. The filling is thickened with cornmeal, and is rich with whole milk and eggs.