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This streamlined version of Chef Skenes dish from Saison in San Francisco showcases brassicas (plants in the mustard family, like broccoli, cauliflower, cabbage, and rutabaga) and toasted grains in a delightfully frothy bonito-kombu (seaweed) broth.
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Vibrant and tangy fresh apricot jam, seasoned with Riesling wine.
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I was looking for a way to use up some zucchini, and I came up with the idea of turning it into a sorbet with lemon. It is beautiful and tasty! My son had no idea he was eating his least favorite vegetable!
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Garlic, ginger, cilantro, and lemon juice spice up your average turkey burger to make this low-fat meal a healthy and delicious option.
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A bold mixture of red-pepper flakes, garlic, thyme, lemon juice and olive oil serves as a spicy marinade for bone-in chicken breasts. If you want your chicken spicier still, increase the red pepper or leave the breasts in the marinade for an hour or two.
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I tried making hollandaise sauce with cold butter instead of melted butter and all in one bowl. And it worked! The only way this doesn't work is if the heat is up too high, so keep an eye on that.
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Layering the ingredients with the beans on the bottom ensures proper cooking of this stew. Avoid opening the lid as this will increase the cooking time.
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For a light, elegant dessert, your guests will love Orange Pudding Cakes. Let these cook during dinner, and serve warm.
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The Tom Collins is a classic gin cocktail that's a bit tart thanks to lemon juice, a bit sweet thanks to simple syrup, and a bit fizzy thanks to club soda.
Ingredients: ice, gin, lemon juice, syrup, club soda, lemon
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Chopped shrimp and avocado are cooked in chicken broth with milk, onion and lemon juice in this soup that can be served warm or cold.
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Not only does the salmon take mere minutes to cook, but a refreshing seasonal topping also turns it into a sophisticated supper.
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Get Lemon-Grape Coolers Recipe from Food Network