4,861 recipes
Crab casserole Florentine with layers of buttery spinach, cream of mushroom, and a Swiss cheese béchamel folded with sweet crab meat and crunchy water chestnuts.
Chilled peach soup blended with sour cream, tropical fruit juices, and dry sherry, garnished with fresh mint. A no-cook cold soup inspired by The Greenbrier resort, served as a first course or dessert.
Salmon loaf with spinach, dill, and lemon baked into a light, heart-healthy main dish. Budget-friendly canned salmon gets a fresh-tasting upgrade.
Crispy baked Creole chicken wings rubbed with garlic, paprika, cayenne, and thyme, served with a sweet-tangy peach mustard dipping sauce. Game day gold.
Lemon chiffon pie with a lemon-zest shortbread crust, cloud-light gelatin-set citrus filling, and a topping of fresh whipped cream. Bright, fluffy, refreshing.
Italian-style lamb chops marinated in red wine, oregano, thyme, soy sauce, and lemon juice, then broiled to medium-rare. Tender rib chops with a savory-herbal crust and rosy pink center.
Indian cucumber raita salad with yogurt, cumin, mint, and lemon juice. Cool, creamy, and ready in 5 minutes. A refreshing side for spicy curries.
Goopy chicken with boneless breasts browned in seasoned flour, then braised in cream of chicken soup gravy with lemon juice. Skillet or slow cooker method for fall-off-the-fork tender.
Tuna pate blended with butter, lemon juice, and Tabasco, folded with minced shrimp, pimentos, and capers. A rich seafood spread that chills 24 hours and unmolds for serving.
A quick dinner for two: canned salmon, sorrel or spinach ribbons, and broccoli tossed with buttered fresh spaghetti, lemon, and Parmesan. Pantry-friendly elegance in 20 minutes.
Ginger-soy marinade with fresh ginger root, low-sodium soy sauce, orange juice concentrate, apple cider vinegar, and lemon juice. Works on chicken, fish, or any cut of meat.
Tabouleh is a traditional Lebanese parsley salad with fine bulgur, scallions, mint, ripe tomatoes, and a sharp lemon-olive oil dressing. Bright, herbaceous, and built around parsley, not grain.
Braised lamb in a spiced yogurt sauce with saffron, rosewater, fried raisins, and slivered almonds. A Mughlai-inspired dish with cardamom, coriander, and garam masala.
Ground beef, rice, and mushrooms wrapped in tender cabbage leaves, baked in a sweet-tangy tomato sauce. Classic stuffed cabbage rolls that taste like grandma's kitchen.
Tofu Caesar salad dressing made creamy with silken tofu instead of egg yolk and oil. Anchovy, garlic, lemon, and parmesan keep the classic Caesar punch with a fraction of the fat.
Roasted chanterelle and porcini mushroom salad with fresh basil, sun-dried tomatoes, balsamic vinegar, and lemon. A restaurant-quality wild mushroom dish ready in 20 minutes.