I love working citrus into a recipe and often use lemons and limes in both sweet and savory dishes to brighten up the other flavors. But there are times when that punch of tang is required to stand on ...

Certainly Easter has immense significance on the religious calendar. But on the secular side, Easter’s themes are eggs and bunnies — and sugar. By dinner, everyone’s a little sugared out. Still, ...

The classic genoise is a straightforward cake, but it requires a bit of care on the part of the cook. Because it has no leavening and relies on the air beaten into the batter for its lift, make sure ...

Melt butter and combine with pecans and sugar in a 9-inch glass pie plate, pressing the crust into shape up on the sides. Bake at 400 degrees for about 12 minutes. When done, set aside. This can be ...

Toss the blueberries with a little of the syrup in a medium bowl and let macerate for 15 minutes. Divide the berries among individual gratin dishes along with some of the syrup, or spoon into one ...

Lemons get all the attention. Other than squeezing a lime wedge onto tacos or using the juice to bake a pie or mix up a batch of margaritas, how often do you consider adding the less-loved green ...

1/2 cup bottled Key lime juice (such as Nellie and Joe's) 5 large egg yolks 1 1/2 tablespoons butter, cut into small pieces For crust: 8 whole honey-flavored graham crackers 1 tablespoon grated lime ...

This article may contain affiliate links that Yahoo and/or the publisher may receive a commission from if you buy a product or service through those links. I love that this recipe calls for bottled ...

Apparently I was born without the chocolate gene. If anyone is promising decadence for dessert, I would prefer death by citrus. Lemon or lime will do, as long as it comes in an absurdly rich and ...