Lemon olive oil cake breaks the mold of sweet, buttery cakes and charts its own path. With a more vegetal flavor that blends ...

Tilapia Florentine is a speedy-yet-stylish weeknight meal, with lemony seasoned fillets baked under a cheesy spinach sauce.

Here is how it works. An egg, lemon juice, and mustard are added to a container slightly larger than the immersion blender. Then one cup of oil is added (López-Alt used canola) and allowed to ...

whisk together the egg yolks, 1/3 cup of sugar, honey, and lemon zest until incorporated and smooth. 3. Continue whisking while drizzling in the lemon juice and extra-virgin olive oil until combined.

In a medium bowl, whisk the egg yolks, lemon zest, 1 tablespoon of the lemon juice and 1 1/2 teaspoons of the fine salt. Whisking constantly, slowly stream in the olive oil until the aioli is ...

Sour cream adds milky richness to both Dijon and whole-grain mustards with a splash of lemon juice for brightness. This simple, creamy sauce pairs with lightly bitter greens and rich, runny egg ...

In a bowl, mix paprika powder, mustard powder, garlic chop, maida/flour, egg, lemon juice, salt, refined oil & water to a fine paste. Deshell and devein the prawn. Retain the tail. Add the ...

For the best flavor, use a fresh, high-quality extra-virgin olive oil. Make sure that ... and yolks until no streaks of egg remain. Whisk in lemon zest and juice. Cook over medium-low heat ...