262 lemon cream recipes

Layered Tex-Mex dip with bean dip, guacamole, taco-seasoned sour cream, tomatoes, olives, and sharp cheddar. A no-cook party platter that feeds a crowd in 15 minutes.

Learn to make authentic Austrian Fruchtknoedel—delicious fruit dumplings with plums, apricots, or strawberries in a soft cottage cheese dough, topped with sweet garnishes.

Chicken pieces browned in ghee and simmered in coconut milk with cinnamon, cardamom, mace, curry powder, tomatoes, apples, and cream. A richly spiced, aromatic Indian chicken curry that feeds six.

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.

Fettuccine with fresh artichokes, prosciutto, and pesto cream sauce finished with toasted pine nuts and Parmesan. A rich Italian pasta made from scratch.

Two-layer white cake filled with lemon curd, covered in fluffy seven-minute frosting, and pressed with shredded coconut. A classic Southern-style coconut cake with a tangy lemon surprise inside.

A chilled shrimp and vermicelli salad loaded with peas, green onions, dill pickles, hard-boiled eggs, and bell pepper in a tangy sour cream and mustard dressing. A hearty make-ahead salad that feeds a crowd.

Creamy chilled zucchini and leek soup with herbs, potatoes, and a splash of Worcestershire, pureed smooth and finished with heavy cream. A garden-fresh cold soup for warm weather.

Oyster pie Picayune style with fresh oysters, crab meat, mushrooms, bacon, and shallots in a creamy sauce baked in a double-crust pie. A classic New Orleans Creole seafood pie.

Bombay-style chicken curry simmered in a velvety cream sauce with freshly ground cumin, cardamom, cloves, and cinnamon. Yogurt and tomatoes build layers of tangy, aromatic warmth.

Individual crustless spinach and feta pies baked in ramekins with mint, nutmeg, and a bright Greek tomato salad on the side. A Mediterranean appetizer or light main.

A zucchini quiche but the crust is made with a crunchy wild rice. It's a satisfying counterpoint to the creamy French custard filling.

Curried shellfish pot pie with lobster, shrimp, shiitake mushrooms, and toasted almonds in a sherry-cream curry sauce under golden puff pastry.

Sea scallops poached in court bouillon, bathed in a Gruyere cream sauce with mushrooms, and piped with a golden mashed potato border. The full classic French presentation.

Fresh gingerbread cake paired with whole pears poached in ruby port with ginger, cinnamon, and vanilla. Served with ginger-scented whipped cream for an elegant holiday dessert plate.

Cold noodle salad with tender shrimp, crisp snow peas, and luscious ginger-garlic dressing. This Asian-inspired pasta salad is ready in 20 minutes, perfect for lunch or potlucks.