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Fresh orange zest and juice, honey, and both Dijon and whole-grain mustards make up the sauce for this baked chicken breast recipe.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Grilled swordfish steaks that have marinated in olive oil, lemon juice, oregano, thyme and garlic
cooking.nytimes.com
This recipe is by Eugenia Bone and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: ginger, sugar, lemon, pepper
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This rhubarb pie recipe has orange zest, sugar, and a tart rhubarb filling baked into a flaky, lattice-top pie crust.
cooking.nytimes.com
There couldn’t be anything simpler about this festive cocktail snack, in which potato chips are topped with lemon zest-infused crème fraîche and salmon roe This dish is more about shopping than cooking You need to get the salmon roe, available at fishmongers and specialty markets, and some good, small-batch potato chips
Ingredients: sour cream, lemon, salmon roe
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This is a great drink for folks who like the presentation of a martini, but can't stomach the strong alcohol taste. The cranberry juice takes the bite right out of this drink and gives it a smooth taste.
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Get Chesapeake Tartar Sauce Recipe from Food Network
Ingredients: mayonnaise, lemon, capers, crab
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Get Buckwheat Blini Recipe from Food Network
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I am obsessed with citrus zest, and I am not that into sweets. Hence the addition to these blueberry muffins which were already damn near perfect!