2,151 lemon her recipes

Broiled lobster stuffed with a creamy crabmeat filling in a butter-roux sauce with Worcestershire and pimentos. A classic New England surf-and-surf showpiece.

Chicken scallopini uses pounded chicken breasts with a crispy Italian breadcrumb crust and a quick lemon-caper butter pan sauce. Italian restaurant classic ready in under 20 minutes.

Vegetarian almond-tahini burgers with ground almonds, soy sauce, diced carrots, onion, and lemon juice. A simple six-ingredient plant-based patty with rich, nutty flavor.

Broccoli with spicy chickpea sauce, steamed broccoli florets cloaked in a creamy hummus-style sauce of chickpeas, yogurt, blanched garlic, cumin, and cayenne. Vegetable side that doubles as a Middle Eastern main.

Hot clam dip with cream cheese, minced clams, Worcestershire, mustard, and a kick of cayenne. Served warm with Melba toast for easy party appetizer.

Gala chicken breasts roll thin pounded breasts around an egg salad filling with chives, tarragon, and Dijon, then bake with a lemon-butter brush. Elegant make-ahead main.

Frozen pink lemonade pie with cream cheese, sweetened condensed milk, and whipped cream in a graham cracker crust. No-bake and creamy with a tart lemon punch.

Charcoal-grilled brook trout marinated in a spicy lemon-butter baste with Tabasco, ginger, sesame seeds, and parsley. Five minutes per side over hot coals for flaky, smoky fish.

Lemon-broiled scrod topped with a tangy yogurt-Parmesan crust. A five-ingredient, low-fat fish dinner that cooks under the broiler in under 10 minutes.

Sesame curried walnuts toasted in sesame oil with curry powder, sesame seeds, and a lemon-hot sauce glaze. An addictive spiced nut snack or cocktail party appetizer.

Classic Swiss cheese fondue with aged Gruyere, dry white wine, and a splash of kirsch. Silky, garlicky, and meant for dunking crusty French bread cubes.

Chicken-stuffed mushrooms with garlic, parsley, and bread crumbs baked until golden. Poached chicken breast filling bound with egg yolk for a rich appetizer.

Poached Pacific salmon with a white wine beurre blanc sauce finished with dill and lemon. Gentle poaching keeps the fillets silky while the butter sauce adds rich, tangy elegance.

Grecian skillet rib eye steaks rub with oregano, basil, garlic, and pepper, pan-sear in olive oil, then finish with lemon juice, crumbled feta, and Kalamata olives. Mediterranean steakhouse dinner.

Make-ahead baguette sandwiches stuffed with sun-dried tomatoes, black olives, capers, anchovies, and watercress. Mediterranean flavors wrapped tight for picnics, road trips, and packed lunches.

Marinated vegetable salad with cauliflower, cucumber, and tomato in a white wine and lemon vinaigrette. A make-ahead side dish that marinates overnight and serves in lettuce cups.