Transfer the fat-free lemon vinaigrette to a jar or container with a tight-fitting lid, and refrigerate for at least 30 ...

We love highly-rated recipes like our Creamy Lemon-Garlic Dressing and Easy Homemade ... the cook and host shared an easy vinaigrette to add to her daughter, Jade’s, salad.

Line an 8- or 9-inch square pan with two perpendicular strips of parchment paper, leaving some overhang so baked lemon squares can be easily lifted from pan. In a large bowl, whisk together flour ...

HEAT oven to 350ºF. LINE 8-inch square pan with foil. Mix first 3 ingredients in medium bowl. Cut in margarine with pastry blender or 2 knives until mixture resembles coarse crumbs; press onto ...

These hearty new salad recipes, like roasted squash salads and spinach salads, are full of delicious fall flavor, thanks to ...

These easy lunches, like chickpea-beet bowls and spinach salads, are made with nutritious ingredients that can help relieve ...

Whisk the cream lightly until the whisk leaves a trail, add the lemon zest and juice and half the jar of lemon curd then fold in the meringue and chopped lemon balm. Spoon the mixture into the ...

Cook on low for 5–7 hours. Switch to high when you add the cream, cornflour and Parmesan. Wash the lemon well before grating. Lemons can vary, so if your sauce doesn’t taste lemony at the end ...

Sukkot is glorious. It’s akin to a Jewish Thanksgiving holiday where family and friends gather in booths decorated with fall ...