1855 recipes for "lemon"
Swiss Chard with Frizzled Onions

Swiss Chard with Frizzled Onions

Sep 10, 2015

Frizzled onions add instant sophistication to even the most humble side dish. Garlic and hot pepper flakes infuse the oil—and the Swiss chard—with flavour.

Roasted Cherry Tomato Tart

Roasted Cherry Tomato Tart

Sep 26, 2007

Goat cheese, olives and roasted tomatoes add up to delicious, intense flavour. The tender, slightly crunchy cornmeal pastry is supple and easy to work with.

Blueberry Sour Cream Pie

Blueberry Sour Cream Pie

For a summer-fresh twist on Dutch apple pie, swap the traditional filling with a tangy custard made of sour cream and seasonal blueberries. Plus, the no-fuss streusel topping is much easier to make than a classic rolled pastry.

Sheet Pan Peach, Prosciutto and Arugula Pizza

Sheet Pan Peach, Prosciutto and Arugula Pizza

Jul 3, 2017

Peaches might seem like an unusual pizza topping, but in this recipe, their sweetness is the perfect foil for salty, crispy prosciutto, creamy mozzarella and sharp arugula. We promise, once you try this, you'll be converted!

Mulled Wine and Dark Chocolate Bundt Cake

Mulled Wine and Dark Chocolate Bundt Cake with Candied Sage

Sep 6, 2016 Dessert

This intensely rich dark chocolate cake is for grown-ups only (but you can find the recipe for our kid-friendly version, Spiced Chocolate Bundt Cake, below). We used Cabernet Sauvignon for its balance of deep fruity and black pepper flavours, but you can use whatever type of red you have on hand. A sprinkling of our Candied Sage gives the cake an extra-special finish.

Raspberry Marshmallows

Raspberry Marshmallows

Apr 21, 2016

Pretty in pink with a delightful sweet-tart taste, these marshmallows add a nice pop of colour to your holiday dessert table. Using frozen berries makes this recipe convenient and inexpensive.

Vegan Thai Stir-fry

Vegan Thai Stir-fry

May 12, 2009

This is a simple green curry coconut milk stir fry served on a bed of rice with cashews sprinkled on top. You could serve this to hard core vegans as there are no animal parts involved here. I love anything with cashews, and the green curry paste can be adjusted as you make it. You can use less green curry paste for wimps or more for the brave. The spice heat in this recipe should be somewhere on the Goldilocks scale between "this one is too hot" and "this one is too cold". How spicy something is, is always a very subjective thing. 

A note about rice: red Thai rice is awesome. I generally use it for this recipe. Most Asian grocery stores carry it. Brown jasmine rice is another great choice. Try to avoid white rice; it's a simple carbohydrate that will shoot your blood sugar levels through the roof. People with diebetes or on weight watchers will be able to enjoy the non-white rice.

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