An unexpected, elegant salad of thinly shaved summer squash tossed with squash blossoms, lemon, and some crumbly cheese. Lovely with just about anything.
Lemon, ricotta cheese, peas, and pappardelle pasta. The name says it all. A simple dish that can be made in no time. It’s a real family-friendly dish. Honest.
Branzino, a small Mediterranean sea bass with a mild flavor and delicate texture, takes its oomph here from roasted fennel and lemon.
This recipe is a game changer for those reticent to try cauliflower. Seriously. They—or you—won’t even recognize it.
Otherwise known as what’s for dessert tonight, this old-fashioned cake takes its name from a simple, two-ingredient glaze, or drizzle, that yields a crisp, sugary, lemony crust.
“Absolutely the best thing I’ve put in my mouth in a long time!” That’s what folks are saying about this buttery, citrusy coffee cake.
Leave it to New Orleans to create a liquor to replace absinthe. These boozy jellied shots are redolent of their namesake citrus and anise-flavored absinthe alternative.
Doberge cake is the birthday cake of New Orleans. The most popular is a Doberge with a lemon-iced cake on one side and a chocolate-iced cake on the other.
These savory shortbreads are seasoned with thyme, lemon, and a sprinkling of sea salt. Serve the shortbreads as a snack or as an hors d’oeuvre with wine.
A perky weeknight supper tossed together from five consummate pantry staples: skinny strands of quick-cooking angel hair pasta, lemon, cream, parsley, and booze.
We think these conversation-starting cookies defy the laws of physics. We think you’ll agree when you experience what big flavors they flaunt for something so thin.
Forget souffle dishes. This recipe for lemon souffle is made in a nonstick skillet. Serve the lemon souffle right from the pan at the table. Simple.
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