Though typically regarded as a summertime drink, limeade has become a year-round staple in my house. For the past six years, not a week has gone by when we haven’t had a full pitcher of the stuff in our refrigerator. It’s a nostalgia thing. For me, it brings back childhood memories of rolling lemons for
Master this recipe and you’ve got two for one — lemon curd (the topping) and shortbread (the base). The lemon curd here is sort of a quick-and-dirty version, so you don’t have to boil it first. Just stir together and bake. I’m a die-hard chocoholic for most of the year, but I actually prefer lemon
I don’t have a recipe for a traditional liquid salsa because I prefer the fresh taste of this simple blend of chopped vegetables. (Though I suppose all one would have to do is pulse in a food processor a couple times to turn this into a chunky sauce…? Anyway…) This salsa is spicy – I’d
I use garlic frequently in my recipes and usually buy it dried or minced. I’ve never had the patience to buy whole bulbs, peel them, and separate them into cloves. This recipe has changed all that. That first bite of baked chicken covered in soft, partially melted garlic cloves made this dish a keeper. Serve
Chicken piccata is one of those dishes that has been around forever and sounds fancy-shmancy — but it really isn’t. Piccata is a lemon-butter sauce that looks and tastes elegant but you can make it in less than half an hour. By the way, traditional piccata doesn’t include cream but it adds a little extra yumminess.