924 recipes
Chilled fresh tomato salsa over hot angel hair pasta with Roma tomatoes, red and yellow peppers, basil, and extra-virgin olive oil. A no-cook summer sauce with Romano cheese on the side.
La Jolla salad is a California coast composed plate: mixed greens, crab-filled radicchio cups, grilled shrimp, and fresh papaya, dressed with a sharp lime-dill vinaigrette built on egg yolk.
Vichyssoise with baked potato and leek, topped with salmon roe and snipped chives. A chilled summer soup with deep roasted flavor and pearls of briny caviar.
Spaghettini tossed with sauteed leeks, garlic, white wine, and chopped clams, finished with peppery arugula wilted in at the last second. Italian seafood pasta dinner for two in 45 minutes.
A delicious crockpot dish made with potatoes, chopped mushrooms, green beans and cream of mushroom soup.
Lemony chicken salad with a vintage twist: cubed chicken, crushed pineapple, and tarragon set in lemon gelatin and chilled until firm. A retro molded salad that's bright, light, and refreshingly cool.
Danish leveropostej: a classic pork liver pate with anchovies, onion, allspice, and clove, wrapped in pork fat and baked in a water bath. Served sliced on smorrebrod or as a first course.
Light chicken chili with boneless breast, green chiles, cumin, and chicken broth, served in a flour tortilla bowl with olives and low-fat cheddar. Quick, lean, and full of flavor.
Lobster steamed over fresh herbs and white vermouth, served with an emulsified watercress dressing and julienned peppers and tomato. An elegant, garden-fresh seafood platter.
Lightened cream of cauliflower soup that swaps heavy cream for nonfat dry milk and a touch of flour. Silky, low-fat, and ready in 35 minutes with a whisper of nutmeg and lemon.
Creamy lox dip with smoked salmon, cream cheese, sour cream, and fresh chives. A Lower East Side-inspired spread for bagel chips, cucumbers, and crudites, ready in 10 minutes.
Lung Fung Shrimps with jumbo shrimp and three kinds of mushrooms deep-fried then wok-tossed in oyster sauce, soy, ginger, and sesame oil. A classic Cantonese banquet-style seafood dish.
Overnight marinated chicken with vinegar, rosemary, marjoram, and white pepper. Grill or oven-roast for tender, herb-infused meat with a tangy kick from the vinegar marinade.
Marinated lemon chicken with garlic, oregano, and extra-virgin olive oil, charbroiled and topped with a slice of feta cheese. Greek-style grilled chicken marinated for 24 hours.
Hot and sour soup with shredded pork, chicken, tofu, cloud ears, and golden needles in a rice vinegar broth thickened with cornstarch and finished with egg ribbons.
Classic Jewish matzoh balls with a hint of ginger, simmered until fluffy and floating in golden chicken broth. Pareve, kosher for Passover, makes 16 balls.