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1/2 tsp. finely grated lemon zest. 1 tsp. fresh lemon juice. Crusty bread slices, toasted, for serving. Directions. In a large cast-iron skillet over medium heat, heat oil and butter until butter ...
Zest and juice of 1 lemon, plus more lemon zest for serving. 3 sprigs basil, plus more for serving. 1 teaspoon kosher salt. ¾ teaspoon freshly ground black pepper, plus more for serving.
1/2 tsp. kosher salt. 1/3 c. powdered sugar. 2 tbsp. lemon zest. 3/4 c. (1 1/2 sticks) salted butter, at room temperature. ... combine the powdered sugar and lemon zest. Mix on low speed for 1 ...
1 tsp lemon zest. 2 Tbs white truffle oil. Salt to taste. 1 tsp pepper. Small block of Parmigiana Reggiano for shaving. Directions. 1. Boil a pot of water and cook rigatoni according to the ...
5. In a medium bowl, whisk the eggs with 1 cup plus 1 tablespoon of the sugar and the lemon zest. Strain the brown butter into the egg mixture and whisk until incorporated. Whisk in the flour and salt. Pour the filling into the tart shell and bake for about 25 minutes, until golden and set. Transfer to a rack to cool, about 2 hours. 6.
1 tsp. grated lemon zest, plus 1 tablespoon lemon juice. 1 tbsp. chopped fresh chives. 1/4 tsp. kosher salt. 1/4 tsp. black pepper. 12. baguette slices, toasted. Directions.
Toss the carrots, garlic, red onion, olive oil, 1 teaspoon salt and ½ teaspoon pepper in a 12-inch cast-iron skillet. Stir together the butter, curry powder, lemon zest and lemon juice in a ...
1/2 c. granulated sugar. 1 (0.25-ounce) packet active dry yeast. 4 1/2 c. all-purpose flour, plus more for dusting. 1 tbsp. lemon zest (from 1 lemon) Heaping 1½ tsp. kosher salt. Heaping ½ tsp ...