6,987 recipes
Beef brisket roasted on a bed of onions, then glazed with beer-braised prunes, apricots, brown sugar, brandy, and warm spices. A sweet-savory showstopper for special occasions.
Salmon spinach party dip with canned Alaska salmon, yogurt, light mayo, dill, and lemon zest. A lighter, no-cook appetizer dip packed with protein and served cold with crudites.
Basmati rice pilaf with dried apricots, garam masala, fresh mint, and pistachios. An aromatic Indian-inspired side dish with lemon zest brightness and warm spice depth.
Raw carrot and orange salad with currants, walnuts, lemon juice, and a pinch of red pepper flakes. A bright, no-cook side dish dressed in olive oil.
Lemon-Sage Tortellini with Chicken and Peppers recipe
Pan-seared pounded chicken breasts with red potato wedges and a bright lemon-dill butter sauce. A clean 40-minute dinner plated restaurant-style.
Veal scaloppine pounded thin, pan-seared in butter and olive oil, then finished with a lemon, caper, garlic, and parsley pan sauce. Classic Italian technique, ready in 30 minutes.
Cast iron skillet pineapple upside-down cake with buttery brown sugar caramel, pineapple rings, and maraschino cherries. A from-scratch batter with lemon zest and vanilla.
New Orleans-style barbecue shrimp baked in the shell in a buttery, garlicky sauce with lemon, Worcestershire, and cayenne. Grab some crusty French bread for dipping because that sauce is the whole point.
A refreshing frozen banana ice made with mashed banana, orange juice, pineapple juice, and lemon juice in a simple sugar syrup. No ice cream maker needed. Just freeze in ice trays.
Sweet cinnamon-spiced pears topped with a buttery sharp cheddar biscuit crust. This easy fruit cobbler brings the classic cheese and pear pairing right to your dessert table.
Spinach fettuccine with bay scallops, broccoli, red pepper, and mushrooms in a light white wine sauce. Quick seafood pasta with sweet scallops, ready in 45 minutes.
Frog eye salad with acini de pepe pasta, mandarin oranges, pineapple, and whipped topping in a sweet pineapple custard dressing. The classic Mormon potluck dessert salad.
A delicious and refreshing pasta salad is perfect for spring or summer.
Old-fashioned watermelon honey preserve made from the white rind, slow-cooked with sugar, lemon, and fresh ginger into a thick, golden spread. A heritage canning recipe worth reviving.
Greek-style broiled eel drizzled with ladolemono, a bright olive oil and lemon sauce loaded with fresh herbs. Simple, rustic Mediterranean seafood ready in 30 minutes.