Finely grate the apple (the skin is OK) to get 1 tablespoon and add it to a medium bowl. (Save the rest of the apple for another use.) Add the lime juice, mirin and yuzu kosho and mix until well ...

2 tablespoons cider vinegar 1 Gala or Fuji apple or other firm-fleshed, sweet variety, peeled, cored and cut into 1/4-inch dice 1 medium shallot, minced (about 3 tablespoons) ...

Fat-Free Citrus Dijon Vinaigrette: Replace the lemon juice with a combination of fresh orange juice and Dijon mustard. The tangy sweetness of oranges and the sharpness of Dijon mustard will create ...

To kick off this citrus vinaigrette recipe, you will need a couple medium oranges. These will provide the orange juice and orange zest for the dressing, which is explained in the first two steps ...

Grate or julienne the celeriac until you have approximately 2 cups worth. Wash the apples well and core them, leaving the skins on. Cut them into 1/4 inch cubes. Toss the apples in the lemon juice ...

1. Slice the unpeeled honey crisp apples and place the slices in the cast iron skillet. 2. Sprinkle cinnamon, brown sugar and vanilla onto the apple slices and mix them together. 3. Add 6 pats ...