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 when they can absorb more sauce.
Author: Aglaia Kremezi
The uniform thickness of a butterflied boneless leg of lamb makes it extremely simple to cook and serve. Get the recipe.
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 and BBQ, go to our feature The Best Barbecue...
Author: Steven Raichlen
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
Masa labeled "masa preparada para tamales" often contains baking powder and salt, so don't add either if it does. Soak the husks three hours ahead or overnight.
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 be "hooked."
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 bread, piled high with iceberg lettuce, pickles,...
Author: Molly Baz
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 of butter and no cream at all (except for an optional...
Asparagus Salad with Sweet Balsamic Vinegar - Boiling the vinegar concentrates and sweetens it, so the dressing doesn't require as much oil to balance the acid. Can be prepared in 45 minutes or less.
This North Carolina Pulled Pork recipe and introductory text below are from The Barbecue! Bible 10th Anniversary Edition.
Author: Steven Raichlen
Author: Claudia Roden
An easy Asparagus Risotto recipe
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, or American-style as a main course.
Author: Melissa Hamilton
Author: Jamie Elizabeth Flick
Author: Roberto Santibañez
Make and share this Grilled Lime Shrimp recipe from Food.com.
Author: ratherbeswimmin
This classic refreshing salad pairs perfectly with grilled lamb .
Author: Bon Appétit Test Kitchen
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 handed down to Camille MacKusick by her father-in-law,...
Author: Karyl Bannister
This recipe is an accompaniment for Farfalle with Diced Tomatoes and Feta Cheese.
Author: Colin Cowie
Author: Abigail Kirsch
This simple salad makes use of two summer favorites: fresh ripe corn and perfect plum tomatoes.
Author: Katie Morford
Classic lemon bars with a touch of coconut.
Author: Bon Appétit Test Kitchen
Author: Serena Bass
This lightning-fast version of the classic pasta recipe calls for just the right amount of water that magically cooks down to create a silky sauce (no draining necessary!). Bright green vegetables, cherry...
Author: Rhoda Boone
This soup is related to brotchán foltchep, a classic leek and oatmeal soup (also known as brotchán roy) that combines leeks, oatmeal and milk. This version is thickened with potatoes instead of oatmeal...
Be sure to use fresh English peas, as they have a sweet, delicate flavor well worth the time-consuming effort of shelling them. If you're cooking with children, you can entrust them with the job. Their...
Author: Russell Moore
A garlic, balsamic, and mustard based marinade gives this charred london broil steak a wonderfully rich flavor.
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 everyday way to serve potatoes, but scalloped potatoes...
Author: Rick Rodgers
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 tart, one of the best we've ever tasted, was the...
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 tastes. The leftovers are just as good heated...
Author: cookiedog
This fresh take on tuna pasta salad is just as good warm as it is straight out of the refrigerator.
Author: Julia Turshen