Lemon
Carrot Soup with Ginger and Lemon
This beautiful and delicious soup is served at The Kinloch Lodge Hotel.
Lamb Tikka with Crispy Onions
A cucumber and red bell pepper relish and a pilaf made with fragrant rice (like basmati) are perfect partners for the lamb. For dessert, have coconut ice cream topped with sliced bananas.
Can be prepared in 45 minutes or less.
Moroccan Fish Tagine with Peppers and Olives
Most Moroccan fish specialties are prepared with a marinade called charmoula. Paprika, cumin, cilantro and garlic usually form its base, with other seasonings-such as the saffron and turmeric here-added for variation.
Chicken in Cava
Cava, Spain's sparkling wine, is readily available at supermarkets and liquor stores.
By Melissa Potter
Orange Meringue Pie
By Donald DiPalma
Osso Buco of Lamb Shanks with Zucchini and Avgolemono
For this osso buco we've substituted lamb shanks for the more traditional veal. We've also borrowed from the Greeks, adding avgolemono, a bright-tasting sauce of eggs, lemon juice, and broth.
Cucumber, Radish, and Red Onion Salad
This recipe was created to accompany Grilled Cheese with Smoked Turkey and Avocado.
Can be prepared in 45 minutes or less.
Blueberry Soup
A simple version of a Scandinavian fruit soup. This can also be served as a sauce over ice cream, frozen yogurt or pudding.
Pappardelle in Lemon Cream Sauce with Asparagus and Smoked Salmon
This recipe can be prepared in 45 minutes or less.
We found this pasta just as delicious without the salmon.
Milan-Style Braised Veal Shanks
This is a terrific version of osso buco alla Milanese. To bring out the flavors, the veal is sprinkled with gremolata, a snappy mixture of chopped parsley, garlic and grated lemon peel. Uncork a bottle of Nebbiolo d'Alba or Nebbiolo delle Langhe to go with this classic do-ahead entrée.
Lamb Shanks with Tomatoes and Fresh Herbs
This is similar to the classic veal osso buco. Capocollo or pancetta (available at Italian delis) adds a nice smokiness. Serve this over noodles, mashed potatoes, or polenta.
Market tip: Small lamb shanks won't do — they're mainly bone — so get the largest, meatiest ones you can find (about 1 to 1 1/4 pounds each).