For a lighter meal, serve lemon-pepper chicken with a green salad or steamed veggies, like green beans or broccoli. For a ...

Preheat oven to 400°F. Grate lemon to yield 1 teaspoon zest. Cut off ends of lemon, and discard; slice lemon into 1/4-inch-thick rounds. Arrange lemon slices in an even layer in bottom of a 13- x ...

1 tablespoon ground black pepper; 12-ounce package fresh green beans (in a pinch, if you only have canned, just use them in place of the fresh ones; they won’t need to cook as long, ... Squeeze the ...

Risotto has a fussy reputation, but it's utterly weeknight-friendly and can be made start to finish in just over half an hour. It's also versatile and adaptable, and a great way to use up ...

In a bowl, mix the preserved lemon with the shallot, parsley and 1 tablespoon each of the oil and lemon juice. Using a knife, make 1-inch-deep slits in the salmon skin, 1 inch apart. Rub the ...

Juice of 2 lemons. ½ teaspoon salt. ¼ small onion. ½ bell pepper, deseeded. 10 to 12 celery stalks, ends trimmed. 1 Thai chili pepper. 1 teaspoon honey ...