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07/25/2009
Meyer Lemon Cardamom Ice Cream
Cardamom rounds out the high notes of Meyer lemons in this light ice cream.
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Source: Los Angeles Times
07/22/2009
Olive and Artichoke Savory Muffins
Mediterranean-inspired flavor in these seasoned muffins rings from olives, artichoke hearts, and rosemary.
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Source: Skinny Gourmet
07/14/2009
Pimm's Cup Water
This virgin version of a Pimm's Cup uses tart fruit, mint and cucumber to re-create the spirit's secret recipe.
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Source: CDKitchen
07/14/2009
Pink Grapefruit and Mint Cooler
This cocktail give pink grapefruit juice a quenching minty sparkle.
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Source: Florida Juice
07/02/2009
Easter Carrot Soup
The creamy texture of this simple carrot soup showcases the natural sweetness of this snappy tuber.
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Source: Real Simple
06/12/2009
Citrus Stewed Prunes
The citrus in this recipe for stewed prunes brings out the tart flavor of the dried fruit and is wonderfully tangy on top of thick Greek yogurt.
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Source: Orangette
06/10/2009
Maple Drive's Lemon-Poppy Seed Scones
Lemon zest make these light morning pastries the perfect treat to wake up to.
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Source: The Wednesday Chef
06/04/2009
Brioche
The pure taste of good, French brioche is a perfect pair with that first cup of coffee.
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Source: Dessert First
06/02/2009
Lemongrass Vanilla and Red Currant Cakes
Almond flour and white rice flour give these spring time tea cakes a light, fine texture.
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Source: La Tartine Gourmande
05/14/2009
How To Make Sangria
This spicy citrus blend is a peppy palate cleanser even when it does not accompany tequila.
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Source: Jeffrey Morgenthaler
11/07/2008
Fresh Artichoke and White Bean Crostini
Serve this delicious bite as an hors d'oeuvre to impress any guest.
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Source: Epicurious
11/01/2008
Split Pea Soup with Pancetta
Split pea soup with bacon is a hallmark of comfort autumn eating.
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Source: Bread and Honey
09/29/2008
Matzo Ball Soup
From Smitten Kitchen
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Source: Smitten Kitchen
07/22/2008
Easter Lamb
Most recipes for a roasted leg of lamb call for slow, low-temperature cooking. This recipe by Jamie Oliver is an exception: Oliver suggests cooking the meat for just one and a half hours at 425 degrees, and the results are as tender and juicy as can be. A simple accompaniment of simmered potatoes, carrots, and fennel makes for a great centerpiece entrée.
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Source: Jamie Oliver
07/21/2008
Slow-Roasted Lamb Shoulder with Flageolet Beans
This Easter-inspired dish is dressed simply with olive oil, herbs, salt, and pepper
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Source: Chocolate and Zucchini
07/20/2008
Eggs with Cream, Spinach, and Country Ham
From Epicurious
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Source: Epicurious
07/19/2008
Asparagus en Bolsa
From New York Magazine
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Source: New York Magazine
07/18/2008
Glazed Carrots With Orange and Ginger
Mark Bittman, who offered this recipe in an article for the New York Times, names the technique he uses to make these carrots "braise and glaze." He combines butter or olive oil with vegetables in a quick braise, and then lets the braising liquid boil away until the vegetables are gently coated with the remaining sauce.
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Source: Bitten
07/17/2008
Braided Easter Egg Bread
From All Recipes
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Source: All Recipes
07/16/2008
Lemon Butter Glazed Easter Cakes with Fresh Coconut
From Ayan Kee in a Southern Kitchen
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Source: A Yankee in a Southern Kitchen
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