Mom's Pie Crust
The very first thing I learned how to cook! This freezes beautifully; no well-equipped home is without a ball of pie dough in the freezer! Guaranteed to roll!
Phoenician's Key Lime Pie
I hope you all enjoy this Key lime pie recipe. When I moved from Lebanon to Florida in the spring of 1999, I brought my love for cooking and searched for new recipes. The famous Key lime pie was new to me. It was a friend's best dessert, and he used to buy it from Costco every time we went shopping. I tasted the pie at several places, but they were missing that wow flavor. I kept playing with the recipe and finally got the right flavor. I now live in North Bay, Ontario, where we only get Key limes twice a year, so sometimes I substitute them with fresh lime juice.
Korean Soy Sauce Tofu
I learned to make this because my husband, who is Korean, was missing the foods he ate growing up. It's very simple and tasty, and can be a great introduction to tofu for someone who doesn't think they like it. Very good served over steamed white rice!
I found this old recipe for spiced lemonade laying around, and it is really delicious and refreshing. The spices really punch up the flavor and take it to the next level.
Green Beans with Cherry Tomatoes
These beans are briefly boiled and tossed with cherry tomatoes in a buttery basil sauce to make the most yummy green beans ever! We serve these at Easter Dinner every year but are a delicious accent to any meal.
Sweet Vanilla Cherry Cake
This cherry cake can be served as a coffee cake, a snack cake, or a delicious dessert.
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Chef John's Lemon Bars
This is one of my favorite cookies of all time, although technically they're closer to a pie than a cookie. Nothing prepares you for that intense, awesome sweet-tart lemon flavor and custard, perfectly contrasted against that crisp, sweet buttery shortbread cookie.