Recipes with lemon

Grilled pork chops paired with bacon-wrapped banana skewers, dusted with cumin and lemon. The salty-smoky bacon and caramelized banana play off the cumin-rubbed chops for a sweet-savory cookout plate.

Traditional Danish spandauer pastries with a smooth pot cheese filling, cherry preserves, and a glossy corn syrup glaze. Authentic Scandinavian baking at home.

Elegant baked salmon croquettes made with fresh salmon, dill, lemon zest, and cream, set in individual ramekins and finished with sour cream and caviar. A refined take on a Southern classic.

Grilled chicken breasts basted in a warm mango chutney sauce with ginger, garlic, and lemon. A tropical twist on BBQ that's ready in 45 minutes with just 8 ingredients.

No-bake blueberry pie with sweetened condensed milk, sour cream, and lemon in a crumb crust. Just chill and serve for a creamy, fruity dessert that's foolproof.

Add some variety to your meals with these delicious salad made of collard greens and italian plum tomatoes.

Classic French tarte aux pommes with butter-sautéed apples in a flaky puff pastry shell, topped with a golden egg and vanilla custard. The apple tart that every French grandmother gets right.

Ripe avocado halves stuffed with a bold Roquefort cheese, olive oil, and parsley mixture, garnished with sliced olives on a bed of Boston lettuce. A 5-minute French-inspired appetizer.

Sulu's Lemon Chicken features breasts marinated in sake, soy sauce, and fresh lemon slices, then egg-dipped and pan-fried to golden. Simmered in the citrusy marinade for a tangy, savory finish.

Cajun-blackened sea scallops over farfalle tossed in cilantro walnut pesto, drizzled with roasted red pepper sauce. A showstopper seafood pasta with bold layered flavors.

Whole apples hollowed and stuffed with spiced chestnut puree, raisins, and maple syrup, then baked in white wine. An elegant vegan fall dessert.

Blackberry mint sorbet with red Burgundy wine and a fresh mint-infused simple syrup. Adult dairy-free dessert with deep berry color, herbal lift, and subtle wine complexity. Naturally vegan.

Grilled squid teriyaki with a homemade sauce of soy, mirin, and lemon juice. Tender calamari rings skewered and charred on the grill, basted with a sticky-sweet glaze, and served over steamed rice.

Chicken Florentine with egg-dredged breasts pan-fried golden, served over garlicky blanched spinach and topped with a buttery lemon-chicken broth sauce.

Sea bass fillets braised in apple cider with tarragon, morel mushrooms, and shallots, served over an egg yolk sabayon with roasted tomatoes and apple slices.

Pfeffernuesse (German pepper nut cookies) are tiny round spice cookies flavored with cinnamon, allspice, clove, nutmeg, and mace, finished with a drop of brandy before baking. A traditional Christmas cookie from Germany.

Classic chef's salad piled high with salami, cubed turkey, tomato wedges, cucumbers, and mixed greens. Served with a zesty homemade Thousand Island dressing on the side.

A delicate angel hair pasta recipe that delivers bold, vibrant flavor with minimal effort and simple fresh ingredients. A pasta main dish you turn to on busy weeknights that is on the table in about 20 minutes.

Seafood enchiladas with a dual-sauce finish: tangy tomatillo salsa verde on top and a cilantro-cumin cream sauce underneath. Stuffed with crab, Mexican cheese, and cream cheese.

Cajun shrimp stew simmered with crushed tomatoes, red wine, bell peppers, filé seasoning, and thyme. Served over rice with a squeeze of fresh lemon. Ready in 40 minutes.

Classic German apple kuchen with a tender lemon-scented shortbread crust, apple and golden raisin filling spiced with cinnamon, and a lattice top dusted with powdered sugar. A traditional homestyle dessert bar.

Flour-free Passover cake layered with cinnamon apples and dried apricots, topped with walnuts and cinnamon sugar. Light, fruity, and made with matzoh meal.

A great quick spread with a little bite for a summer get together

Bay scallops in a fresh ginger and Sauternes beurre blanc, served inside a golden puff pastry shell. French technique meets a subtle Asian twist for a stunning plated dish.

A sweet and tangy microwave barbecue sauce made with applesauce, ketchup, and caramelized onions, ready in just 10 minutes.

Grandma's plum pudding: a traditional steamed Christmas pudding with raisins, currants, citrus peel, suet, and warm spices. Three hours of slow steaming for a dense, fragrant holiday dessert.

This is so flavorful and easy to prepare, tasted so good with such simple ingredients.

Homemade lemon shred marmalade with fine lemon peel and grapefruit, cooked low and slow with no added pectin. Just four ingredients for a classic citrus preserve.

Yalanchi sarma, the traditional Armenian meatless dolma with rice, tomatoes, dried mint, allspice, and lemon juice, simmered in grape leaves until tender. A classic cold mezze dish.

Passover apple cake made with matzo meal and potato starch instead of flour. A fluffy, flourless sponge layered with grated cinnamon apples and lemon.

Old-fashioned grape conserve simmered with sugar, lemon, and chopped nuts until thick and spreadable. A classic fruit preserve that goes beyond basic jam with added texture and citrus brightness.

Crispy baked Creole chicken wings rubbed with garlic, paprika, cayenne, and thyme, served with a sweet-tangy peach mustard dipping sauce. Game day gold.

Sweet watermelon rind preserves made with a lime water soak, lemon, and ginger in a simple sugar syrup. A two-day heritage canning project that transforms scraps into glistening jars of gold.

Shrimp Andre sautes mushrooms, onion, and butterflied shrimp in butter with sherry, then folds in a lemony Mornay sauce. A classic French bistro plate over rice pilaf, ready in 20 minutes.

Crispy bacon-wrapped crab rolls broiled to golden, smoky goodness in just 10 minutes. A quick, crowd-pleasing appetizer with bright lemon and Worcestershire kick.

Homemade peach liqueur infused with fresh peaches, vodka, lemon peel, and cinnamon. A DIY fruit liqueur that steeps for 8 weeks into a smooth, fragrant sipping cordial or cocktail mixer.

Fried apple pies are hand-held Southern hand pies with spiced apple filling tucked into a homemade dough, deep-fried golden and dusted with powdered sugar. Served warm with vanilla ice cream.

A quick dinner for two: canned salmon, sorrel or spinach ribbons, and broccoli tossed with buttered fresh spaghetti, lemon, and Parmesan. Pantry-friendly elegance in 20 minutes.

Try this neat treat that is perfect for Christmas and is sure to bring family and friends together.

Espresso cheesecake with a toasted hazelnut-cocoa crust, baked in a water bath for a silky, crack-free finish. Reduced espresso and Kahlua deliver bold coffee flavor in every bite.

Gefullte Kalbsbrust is a German stuffed veal breast filled with ground beef, pork, breadcrumbs, and nutmeg, then braised in a paprika-rosemary broth with whole cloves and bay leaves.

With the sauce prepared in advance, this colorful dish makes a quick entree for two, good served over fluffy rice.

A succulent chicken dish that is made with honey and orange juice.

Traditional lemon barley water made with pearl barley, fresh lemons, and sugar. A soothing, old-fashioned British drink that keeps in the fridge for five days.

Bay scallops with vermicelli in a fresh tomato-basil sauce, finished with cream and a whisper of nutmeg. A lighter Italian seafood pasta for weeknight dinners.

Cooked turkey mixed with bread crumbs, eggs, cream, celery, and a squeeze of lemon, baked in a water bath until firm and sliceable. Cut into squares and serve with warm gravy for a retro classic.

Pumpkin roll cake spiced with ginger and cinnamon, filled with a vanilla cream cheese frosting. A classic fall dessert that slices into beautiful spirals.

Italian-style lamb chops marinated in red wine, oregano, thyme, soy sauce, and lemon juice, then broiled to medium-rare. Tender rib chops with a savory-herbal crust and rosy pink center.