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Vibrant and tangy fresh apricot jam, seasoned with Riesling wine.
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Lemon juice is added to the cooked and creamy vinegar custard just before it's poured into the waiting crust, adding a wonderful taste treat to this old-fashioned pie topped with meringue.
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This recipe for salsa is made in a food processor with fresh tomatoes, onions, and canned green chilies.
cooking.nytimes.com
This heady version of classic tabbouleh salad is for garlic lovers only. Instead of the salad relying solely on parsley, the green garlic stems add intensity and pungency to the mix, while a touch of mint adds freshness You can tone down the garlic flavor by increasing the parsley-to-green-garlic ratio if you like, or vice versa And if you can’t get young green garlic with floppy, soft green stems, use scallions or ramp greens instead
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A delicious banana shake made with milk, yogurt, lemon juice and sugar.
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A luscious lemon custard. The perfect filling for white, yellow or citrus cakes!
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This dish is essentially a spicier version of Spanish patatas bravas. It works equally well as a starter, snack, or accompaniment to a main course, like our Spiced BBQ Glazed Chicken.
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Get Arctic Char in Salt Crust with Saffron Aioli Recipe from Food Network
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This recipe is from Everyday Food reader Daniel Lee Mishkin, of South Portland, Maine.
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This is a delicious, light salad of spring greens tossed with walnuts, bleu cheese and a balsamic vinaigrette.
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After searching the internet for a good Chinese Spareribs recipe and not finding any that caught my eye, I decided to make my own. This recipe is pretty simple, and yields tender, juicy, tangy ribs. In Japan, I cooked this in the fish broiler, but it should be fine on the grill or in the oven.
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If you like figs, you'll love this recipe for creamy fig ice cream that receives an extra tang from sour cream.