This classic French soup is made with just six ingredients: butter, asparagus, onion, chicken stock, cream, and lemon juice.
For perfect Roasted Potatoes with Garlic, Lemon, and Oregano there is no need to peel them, but I suggest that you halve them, because they taste best...
Author: Aglaia Kremezi
Editor's note: The recipe and introductory text below are from The Barbecue! Bible 10th Anniversary Edition, by Steven Raichlen. To read more about Raichlen...
Author: Steven Raichlen
The uniform thickness of a butterflied boneless leg of lamb makes it extremely simple to cook and serve. Get the recipe.
Herb-and-bread-crumb coatings are classic on rack of lamb, but leaving out the crumbs lightens the dish. Get the recipe.
Author: Shelley Wiseman
an easy Asparagus Soup recipe. This pretty, easy-to-make first-course soup is flavorful and creamy, yet is extremely low fat-it has only one tablespoon...
Classic lemon bars with a touch of coconut.
Asparagus Salad with Sweet Balsamic Vinegar - Boiling the vinegar concentrates and sweetens it, so the dressing doesn't require as much oil to balance...
This recipe is an accompaniment for Farfalle with Diced Tomatoes and Feta Cheese.
Author: Colin Cowie
This classic refreshing salad pairs perfectly with grilled lamb .
Author: Bon Appétit Test Kitchen
This North Carolina Pulled Pork recipe and introductory text below are from The Barbecue! Bible 10th Anniversary Edition.
Make and share this Grilled Lime Shrimp recipe from Food.com.
Author: Claudia Roden
Author: Jamie Elizabeth Flick
This recipe has all the makings for your new favorite classic fish sandwich: Crispy fried white flounder fillets enveloped in two thick slices of white...
Author: Molly Baz
An easy Curried Rice recipe
Author: James Beard
Author: Abigail Kirsch
An easy Asparagus Risotto recipe
This is a light pasta dish with plenty of shrimp, garlic, and lemon. I have reduced the amount of lemon and salt from the original recipe to suit my DBF's...
An easy Lemon Risotto recipe. Lemon juice and peel offer a double punch of flavor in this delicious dish. Serve the risotto Italian-style as a first course,...
Author: Melissa Hamilton
You just cannot do this one wrong. You don't have to drain the sauerkraut. You don't even brown the ribs; they brown without your help. The recipe was...
Author: Karyl Bannister
For decades, the restaurant Lutèce-with chef André Soltner behind the stove-was the pinnacle of French cuisine in New York City. Soltner's Alsace onion...
If you like light, airy matzah balls, you'll like this recipe. It's my son David's favorite, especially when his grandmother makes the matzah balls.
Author: Joan Nathan
When it comes to Scalloped Potatoes with Three Cheeses, Rick Rodgers, cookbook author and teacher, says, "I've always thought of mashed potatoes as an...
Author: Rick Rodgers
This old Gourmet recipe has reviews from 126 users, almost all of whom love it. So take it from them: even if it's your "first time cooking lamb," you'll...
This recipe is a fun spin on the traditional agua de limón, using lemons instead of Key limes and adding avocado.
Author: Enrique Olvera
Author: Ari Kolender
A garlic, balsamic, and mustard based marinade gives this charred london broil steak a wonderfully rich flavor.
Author: Stephen A. McLeod