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cooking.nytimes.com
In Italy, a favorite way to serve fresh small artichokes is raw, dressed with oil and lemon It couldn’t be a simpler presentation, and it’s sensational Slice the trimmed artichokes as thinly as possible, then season and toss with fruity extra-virgin olive oil and lemon juice
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Mohnstollen is a staple in German Christmas baking and this poppy seed stollen is a wonderful variety to regular yeasted stollen with coffee.
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Lemon juice and garlic balance sweet sautéed carrots flavored with fresh marjoram. A simple yet exceptional side dish, it goes equally well alongside meat, fish or poultry.
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This is a rich pudding created by steaming suet, molasses, soured milk, baking soda, flour and raisins. It's served warm with a sauce of confectioners' sugar, an egg white and vanilla extract.
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A light and refreshing cocktail recipe made with limoncello, Lillet Blanc, and elderflower syrup to enjoy on a picnic or at a barbecue.
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Tarragon chicken salad with dried cranberries, celery, mayonnaise, and tarragon. Great for sandwiches!
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An addictive mélange of lemon and red wine.
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A classic apricot jam recipe.
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This refreshing fall cocktail uses sage-infused gin and sage-infused honey to bring deep autumn flavor, with brightness from lemon juice and Chartreuse, and a...
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Healthy, hearty lentils get a burst of flavorful protein from crispy fried tofu and hot and spicy chile oil.
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Smooth-skinned, sweet lemons transform in this aromatic liqueur.
Ingredients: plus, meyer lemons, everclear, syrup
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This simple ham and asparagus dish is fast to make and the bright touch of lemon makes it perfect for spring.