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.
This is a simplified version of the traditional Palestinian dish m'sakhan, in which chicken is spiced with sumac and then roasted in the oven over bread. Sumac and za'atar that we love and use so much are combined here with fresh lemon to give the chicken a powerful sharp kick. It works fantastically well and is almost addictive. Try serving the chicken with warm pita bread and a garlicky yogurt sauce, made by mixing Greek yogurt with crushed garlic, olive oil, salt, and pepper.
You know summer is really here when the farmers’ markets are bursting with ripe, juicy berries -- red and yellow raspberries, small fragile strawberries, lush purple-juiced blackberries -- and the bakers rush to put them on the bakery and restaurant menus at the peak of their short, intense season. Crostatas, or rustic pies, are an excellent way to use peak-of-summer berries or other fruit. These small free-form crostatas make a lot of sense in the home kitchen. You can serve each of your guests an individual pie without having to buy tartlet pans or other special equipment.