Recipes with lemons

Fresh Chinese noodles nestle in coconut curry broth loaded with tender chicken, red curry paste, turmeric, and fish sauce for a Thai-inspired soup that's rich, spicy, and ready in 20 minutes.

Louisiana-style crawfish boil for 50 pounds of live mudbugs, purged and soaked in a spicy bath of crab boil, cayenne, hot sauce, lemons, and garlic. Feed the whole neighborhood.

A light vegetarian chilled soup with fresh lemon juice and zest, brown rice, vegetable stock, and dry apple cider. Bright, tangy, and refreshing, garnished with chives and lemon slices.

Carciofi dorati e fritti, golden fried artichokes dredged in flour, dipped in beaten egg yolks, and pan-fried crispy. A classic Italian Jewish preparation with just lemon and salt.

Beach-style steamed crawfish layer fresh crawfish, red bliss potatoes, sweet corn, and lemon over hot seaweed. A New England-meets-Cajun shore feast.

Tart apple cake brightened with lemon and a splash of rum, baked in a springform with halved apples crowning the top. Light, lemony, European-style coffee cake with dusted sugar.

Sweet Indian lemon pickles (nimbu ka achar) with whole lemons cured in salt, cumin, and black pepper, then candied with sugar, raisins, and dried chiles. A traditional condiment that builds flavor over weeks.

Carciofi alla Giudia - whole artichokes deep-fried twice in olive oil until they bloom open like golden roses. A Roman Jewish specialty with crisp outer leaves and a tender center.

A fruity side dish that is perfect for a backyard barbecue or any other regular summer day.

Mediterranean roast chicken marinates two whole birds overnight in lemon, olive oil, garlic, and rosemary, then roasts with new potatoes and green olives. One-pan Sunday supper for a crowd.

Hot curried fruit with poached pears, oranges, melon, and grapes in a warm spiced curry syrup topped with crystallized ginger. An elegant side dish for holiday entertaining.

How to clean artichokes Roman Jewish style: a spiral trimming technique that strips away tough leaves while keeping the tender heart and stem intact in one whole, flower-shaped piece. The essential prep for carciofi alla giudia.

Artichokes truffle style - paper-thin artichoke slivers fried in olive oil until golden and crisp, using the same technique applied to truffles. A simple Italian Roman preparation.

Duck pot pie with the flavors of duck a l'orange baked right in: a giblet stock sauce brightened with orange peel and Triple Sec, loaded with broccoli, leeks, and ginger. The crispy duck skin gets rolled into the top crust.

Mesquite-grilled chicken breast marinated in coriander, thyme, and garlic, topped with a fresh citrus sauce of lemon, lime, orange, and Grand Marnier.

Oysters on the half shell topped with black caviar, scallion rings, and lemon. Served on seaweed for a luxe raw appetizer that pairs with Champagne.

Grilled salmon steaks with lemon slices tucked into the centers and a warm lemon-dill butter sauce. Hickory chip optional, fresh dill garnish, 40 minutes total.

Kokoretsi recipe with lamb sweetbreads, heart, and kidneys marinated in lemon-oregano, skewered, wrapped in sausage casing, and grilled over charcoal.

Spicy roasted tomato soup with a horseradish kick, blended silky and served chilled under a bright herb salad of basil, tarragon and chervil. Roasting concentrates the tomatoes for a deep, smoky base that beats anything from a can.

Greek lemon soup (avgolemono) microwave shortcut version using canned chicken and rice soup, egg, and fresh lemon. A 35-minute cheat for a Mediterranean classic.

Cold lemon soup with zucchini in a silky egg-lemon chicken broth, served chilled. A Greek avgolemono-style summer soup that's light, tangy, and refreshing.

Baked bananas with brown sugar, butter, and lemon zest — a 30-minute side dish that pairs beautifully with roasted meats or doubles as a warm dessert with ice cream.

Southern Japanese fruitcake with three layers: two plain butter cakes and one spiced with raisins and pecans, sandwiched with pineapple-lemon filling and coconut all around.

Frozen lemon cake with a lemon curd base, whipped cream, and beaten egg whites in a graham cracker crumb crust. A no-bake frozen dessert with just 5 ingredients.

Mom's lemon pie cooks a fresh-lemon curd with the zest of two whole lemons over the stovetop, thickened with both flour and cornstarch. A traditional water-based lemon meringue pie filling.

Lemon & Garlic Broiled or Grilled Chicken Breasts recipe

Ghoul-Ade Halloween drink with green lemonade and jiggly cherry gelatin "gopher guts" floating inside. A spooky, fun party drink for kids that's easy to make.

Very light and delicious grilled salmon with mustard and different kinds of herbs, very great.

Frozen summer fruit punch made by freezing pineapple, orange, and banana juice into a slush, then topping with strawberries and lemon-lime soda. Crowd-sized recipe serves 30.

New Zealand salmon steaks poached in foil with lemon and butter, chilled until the natural juices set into jelly, then served cold with warm Hollandaise sauce.

Lemon cream meringue pie with a zest-infused custard filling, blind-baked flaky crust, and Swiss meringue topping broiled golden. A from-scratch lemon pie done right.

Greek souvlaki with lamb or pork marinated overnight in olive oil, lemon, white wine, garlic, and oregano then grilled on skewers. Includes a smart make-ahead method for parties.

Yellow shrimp marinates jumbo shrimp in saffron, shallots, thyme, and lemon, then broils until charred at the edges. Served over rice with the saffron-stained pan drippings spooned on top.

Pan-fried soft-shell crabs with a lemon-caper butter sauce, white wine, and shallots. Crispy, briny, and bright with fresh lemon segments in every spoonful of sauce.

San Ton Pa is a traditional raw fish mincemeat dish using sole, halibut, or flounder cured in lemon juice with onion, garlic, pimentos, fennel, and cilantro. Served cold with green salad.

Tea and lemon ice made with strong brewed tea, fresh lemon juice, sugar syrup, and a splash of carbonated water for lightness. A refreshing frozen dessert you can make without an ice cream maker.

Indian Figlets are spiced drop cookies loaded with softened figs, warm cinnamon, ginger, and nutmeg, brightened with lemon zest. A chewy throwback cookie with bakery depth.

Skordalia, the bold Greek garlic and potato dip whipped smooth with lemon and olive oil. This punchy, no-bread version is naturally vegan and gluten-free, served cold with fried fish or vegetables.

Lemon cream and nut cookies, buttery shortbread ovals spread with homemade lemon curd and crowned with toasted almonds, hazelnuts, walnuts, prunes, rum-soaked raisins, and candied orange. A jewel-box holiday cookie.

Honey and lemon glaze with crushed pickling spices for ham, poultry, or pork roasts. Four ingredients, 15 minutes, and a sweet-tart-spicy coating that caramelizes beautifully.

Whole salmon baked in foil with a Chablis wine, potato, onion and lemon stuffing. Simple foil-pack method for flaky, moist salmon every time.

Chilled strawberry soup with buttermilk, orange juice, lemon, and mint, pureed smooth and served cold with a swirl of yogurt. A refreshing summer starter.

Moroccan-style roast chicken with ginger, saffron, cilantro, and parsley, finished with a green olive and lemon zest pan sauce. Braised then roasted golden.

Lemon-poppy seed muffins bursting with fresh lemon zest and a generous third-cup of poppy seeds. One-bowl batter, ready from scratch in about 40 minutes. Bakery-quality without the bakery.

Orange pekoe iced tea steeped with orange and lemon rinds, fresh mint, and a generous squeeze of citrus juice. A pitcher-sized summer drink, courtesy of H&R Block founder Henry W. Bloch's personal recipe.

Grilled flounder fillets with lime, lemon, and quick-pickled cucumber noodles. A bright citrus-forward seafood dinner with a refreshing salad base.

Lemon-stuffed whole trout with a bread crumb, shallot, and fresh herb filling, oven-poached in white wine and served with hollandaise sauce. An elegant fish entree.

Filet mignon and fresh oysters marinated in vermouth and Creole seasoning, served over spinach with a zesty horseradish sour cream sauce. A bold Louisiana surf and turf that brings the bayou to your table.