4 4-ounce salmon fillets 2 teaspoons extra virgin olive oil Black pepper, to taste 1 tablespoon extra virgin olive oil 2 tablespoons lemon juice Zest of one lemon 1 tablespoon cider vinegar 1 teaspoon Dijon mustard 2 tablespoons capers, drained and rinsed 2 tablespoons fresh parsley 1 tablespoon fresh dill 2 green onions, sliced thin, … Continue Reading →
Recipe from Martha Stewart Living. This tart can be refrigerated up to 3 days. For the crust: 1 cup all-purpose flour 2 tablespoons sugar Salt 1/4 teaspoon finely grated Meyer lemon zest 1 stick cold unsalted butter, cut into pieces 1/2 teaspoon pure vanilla extract For the lemon curd: 2 large eggs plus 3 large … Continue Reading →
Bosc pears are a good choice for this bistro-style dessert because they have a creamy texture that holds up well during cooking. This recipe serves 4 but can easily be halved. Serve them at room temperature or reheat them just before serving; either way, this dessert will shine. See note for serving suggestions. Recipe from … Continue Reading →
Recipe from China Millman. This will help break the ice on a chilly New Year’s Day. 1 half-gallon apple cider 2 cinnamon sticks 8 whole cloves 2 whole star anise 1/4 teaspoon whole black peppercorns 2 inch knob fresh ginger, peeled and thinly sliced 2-to-3-inch piece orange or lemon peel, pith removed Bourbon or rum … Continue Reading →
Recipe adapted from Fine cooking 2 small firm-ripe pears (preferably Bartlett), peeled, cored and finely diced 1 tablespoon finely grated fresh ginger 1/2 teaspoon finely grated lemon zest 1 1/2 cups plus 1 tablespoon granulated sugar 2 teaspoons plus 1/8 teaspoon ground cinnamon 3 large egg whites 1 cup whole milk 1 teaspoon pure vanilla … Continue Reading →
From “Radically Simple” by Rozanne Gold. If you don’t have an ice-cream maker, you can prepare this as a granita, by freezing the mixture and stirring it with a fork until slushy. Grated zest and juice of 3 large lemons Grated zest and juice of 2 large oranges 2/3 cup sugar 1/4 teaspoon pure vanilla … Continue Reading →
From Alison Ladman. 1/2 cup packed fresh parsley leaves 1/4 cup packed fresh oregano leaves 1/4 cup fresh mint leaves 3 tablespoons olive oil, divided 3 tablespoons red wine vinegar 2 cloves garlic 1/2 teaspoon red pepper flakes Zest and juice of 1 lemon 2 mangos, peeled, pitted and diced Salt and ground black pepper … Continue Reading →
Recipe courtesy of “Molto Batali” (Ecco, 2011) 1 large or 2 medium heads (about 2 pounds) Romanesco (or use regular cauliflower) 1 cup brine-cured green olives, pitted 3 tablespoons salt-packed capers, rinsed and drained 1/4 cup finely chopped fresh Italian parsley Grated zest and juice of 2 lemons 1/3 cup plus 1/4 cup extra … Continue Reading →
Recipe adapted from Cooking Light. 2 quarts water 21/2 teaspoons salt, divided 11/2 pounds rattlesnake beans or pole beans, trimmed and cut into 1-inch pieces 1/4 cup kalamata olives, pitted 1 teaspoon chopped fresh rosemary 11/2 teaspoons grated lemon rind 11/2 teaspoons fresh lemon juice 11/2 teaspoons extra-virgin olive oil 1 garlic clove, chopped … Continue Reading →
Artichokes are most often served steamed, but grilling them adds a smoky dimension to their flavor. If you can get them, first-of-the-season baby artichokes will yield extra-tender results — double the number of artichokes and reduce the cooking time as needed. From EatingWell magazine. 2 lemons 4 large artichokes (3-31/2 pounds total) 1 tablespoon extra-virgin … Continue Reading →