Recipe from “Nothing Fancy” by Alison Roman who writes, “This one-pot oven-cooked chicken is a true treasure. It’s sweet and tangy and a little spicy, and just downright special. It’s got the kind of bold flavors you wouldn’t expect from such few ingredients, which I guess is part of what makes it remarkable. But it’s also a rather flexible dish, able to be made with a whole chicken or chicken parts (bone-in, skin-on thighs, if you please) for a more weeknight-friendly vibe. But what makes it really special is how it’s cooked: first seared, breast side up, letting the legs…
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See the RecipeNY Times recipe by Melissa Clark who states, “You can used either canned or home-cooked chickpeas in this take on the classic Italian dish pasta con ceci, which is an excellent, nutritious, quick-cooking dinner. But even more appealing is the way the soft earthiness of the chickpeas plays off the al dente pasta, coating it like a rich sauce but without a lot of fat. The whole dish is zipped up with some lemon, garlic and red pepper flakes.” Anna found and made this recipe for dinner and it was easy and delicious!
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See the RecipeRecipe from America’s Test Kitchen which states, “For bright citrus flavor, successful lemon bars depend on ample amounts of fresh lemon juice, yes, but also a generous amount of lemon zest, which provides round, floral notes. We used four lemons for our lemon curd filling, which yielded a whopping 2/3 cup of juice and 1/4 cup of zest. The other major ingredient for lemon curd is eggs, and lots of them. Two whole eggs and seven yolks gave us a luxurious curd with good thickening properties. To tame the curd’s pucker power and make it ultracreamy, we added a small…
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See the RecipeA recipe shared by Jill who wrote, “Y’alllllll, Just baked these up – seriously some of the BEST cookies I’ve had, regular OR healthy! They got zero business being this good!”
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See the RecipeRecipe from America’s Test Kitchen which states, “This is an old-fashioned dessert that has nothing to do with soup: It’s a light, lemony pudding made by whipping lemon gelatin with whipped evaporated milk. The surprise in making this dessert was that cold evaporated milk actually whips to the consistency of whipped heavy cream, but the evaporated milk must be cold in order to whip properly.”
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See the RecipeRecipe from the site, Rich and Delish, which states, “This cake is loaded with lemon flavor! It is made with a lemon cake, filled with bright lemon curd, and frosted with lemon buttercream.” I made this cake for Sabrina’s 18th birthday and it was delicious and very lemony. The lemon curd was particularly good and I would make just that in the future.