This is a simple version of the puttanesca sauce native to Naples, minus th ...

For this recipe, don’t use “easy-peel” shrimp—mea ...

The lemon-herb marinade does double-duty in this recipe. Use a generous amo ...

These bars will last several days in the refrigerator in an airtight contai ...

The idea here is to make a tangy, lemony pasta sauce with feta and a few pa ...

Yields one 8x5-inch loaf.

This recipe is also good with a wider, flat pasta such as fettuccine or tag ...

Try this salad with red globe, icicle, or watermelon radishes.

This baked chicken starts with a flavorful herb butter stuffed under the sk ...

Mascarpone cheese is a rich Italian cream cheese. It usually comes in a pla ...

The caramel and the lemon curd can be made ahead and refrigerated for up to ...

If you're serving three people, you may want to toss in a few more potatoes ...

Warming the lemon juice makes it easier to mix it into the softened butter. ...

Due to varying levels of moisture, molasses and invert sugar, different bra ...

Fortunato Nicotra, the executive chef of Felidia in New York City, likes to ...

These breasts have a crinkly, golden phyllo crust and a nutty flavor from t ...

Seeing a jar of lovely yellow lemon curd in the refrigerator will brighten ...

If you don't have an open bottle of white wine to use for deglazing the pan ...

Preserved lemon brings a bright, salty citrus note to this Moroccan-influen ...

Lemon zest cooked in salt water brings the flavor of preserved lemons to th ...

The recipe yields enough dough to make two crusts. You can freeze the extra ...

Yields 1-1/4 cups

Gremolata, a simple but delicious mixture of parsley, lemon zest, and garli ...

Lemon Drenched Wild Alaska Salmon With Fine Beans