These onions have the perfect herbal tones to complement a great gin martini or a Bloody Mary.
This dish is delicious on top of some grains, alongside fish, or even as a burger topping.
After just 90 seconds in a hot pan, the payoff is an insanely tender, delicious chicken breast that has all the succulence of dark meat.
For the lemon lover, delicate sandwich cookies that can either contain a gilding of jam or be made extra lemony with lemon buttercream or lemon curd.
This delicious frozen lemon meringue is my all-time go-to gluten-free recipe, which I like to change sometimes by experimenting with different toppings and flavours.
With some honey, our gremolata will go to new heights.
Cabeza--or beef cheek--tacos are some of the best things this planet has to offer as food.
Cut into buttery little pieces, this cross between a tart and a cookie crumbles and then melts away as you eat it. Best of all, this recipe belies the assumption that you need the angels on your shoulder to make tender pastry, and that it takes a lot of time.
Stack bite-sized lemon cheesecake bites like a tower of snowballs ready for a snowball fight, or in this case, a lemon cheesecake truffle-eating contest.
When Céline Bénitah cooks this dish, she blanches the olives for a minute to get rid of the bitterness, a step that I never bother with. If you keep the pits in, just warn your guests in order to avoid any broken teeth! Céline also uses the marvelous Moroccan spice mixture ras el hanout, which includes, among thirty other spices, cinnamon, cumin, cardamom, cloves, and paprika. You can find it at Middle Eastern markets or through the Internet, or you can use equal amounts of the above spices or others that you like.