109556 lemon cheesecake martha stewart Recipes

cheesecake crust, cream cheese softened, eggs, sugar, lemon zest, fresh lemon juice

lemons, butter, salt, sugar, sugar, flour, cream cheese, eggs

lemon juice, cottage cheese, superfine sugar, vanilla frozen yogurt, ice

egg yolks, beaten (adding whites makes it lighter and less rich), sugar, fresh lemon juice, strained, unsalted butter (cold and cut into small pieces to melt faster ), lemon rind, grated

soy sauce, extra virgin olive oil, fresh lemon juice (juice of about 1 lemon), garlic cloves, minced

tarragon vinegar, dry white wine, very finely chopped shallot, ground black pepper, more if desired, chopped tarragon leaf, egg yolks, water, unsalted butter, very soft (i ve always used 1 1/2 sticks), coarse salt, pepper , if desired, lemon juice , if desired

unsalted butter, melted, plus more for pan, all-purpose flour, plus more for pan, cake flour (not self-rising), table salt, eggs, sugar, pure vanilla extract, grated lemon , zest of, sugar , for dusting

extra-virgin olive oil, extra-virgin olive oil, garlic, coarse salt, freshly ground pepper, campanelle pasta, fresh flat-leaf parsley leaves (packed cup, divided ), parsley stems finely chopped, heaping tbsp lemon zest finely grated , from 3 lemons, toasted walnuts, roughly chopped (about 1 1/4 cups), fresh ricotta cheese

unsalted butter, room temperature, plus more for pan (1 1/2 sticks), sugar , plus, sugar, plus more for pan, all-purpose flour , plus, all-purpose flour, plus more for pan, yellow cornmeal , plus, yellow cornmeal, lemon zest, grated, lemon juice (1 lemon), baking powder, baking soda, salt, eggs, buttermilk

loosely packed cilantro leaf, chopped, extra virgin olive oil, shrimp (about 40), lemons, each cut into 8 wedges, coarse salt, ground pepper

active dry yeast, water (100-110 degrees ), flour, plus more for dusting, salt, sugar, ground mace, nutmeg, freshly ground, milk, warmed, unsalted butter, plus 4 tsp more, melted, plus more for bowl, eggs, currants, cognac (i use brandy), golden raisins, orange juice, orange peel , from 4 oranges, diced, lemon zest , from 2 lemons, citron, dried apricot, chopped, almonds, blanched, chopped, sugar , for dusting

fresh rosemary, lemons, washed and quartered, garlic cloves, crushed, chicken, rinsed and patted dry, olive oil, coarse salt, ground pepper

unsalted butter, melted, extra virgin olive oil, rustic italian bread , crusts removed,cut into 3/4 inch pieces (eight-to ten oz), salt, cayenne pepper, fresh ground black pepper, garlic, anchovy fillets, salt, fresh ground pepper, freshly squeezed lemon juice, worcestershire sauce, dijon mustard, egg yolk, extra virgin olive oil, heads romaine lettuce , outer leaves discarded,inner leaves washed and dried (10 oz), freshly grated parmesan cheese or 1 cup romano cheese (or 2 1/2 oz shaved with a vegetable peeler)

white onions, sliced into 1-inch rounds, carrots, cut into thirds, stalks celery, cut into thirds, fresh thyme, fresh flat-leaf parsley, bay leaf, dry white wine, whole black peppercorn, salt, live lobsters , shedders if available (about 1 1/2 lb each), butter, melted, lemons, halved

all-purpose flour, kosher salt, fresh ground pepper, chicken cutlets, about 1/4-inch thick, olive oil, unsalted butter, dry white wine, fresh lemon juice, salt-packed capers , soaked in water 20 minutes, then drained, rinsed, and drained again (optional for me), chopped fresh flat-leaf parsley