2,151 lemon her recipes

Moroccan-spiced beef brisket braised with turmeric, ginger, tomatoes, and briny green olives. Seared, slow-braised, chilled to defat, then reheated for fork-tender slices.

Grecian chicken and potatoes baked in a lemon-oregano-garlic marinade, with sliced red potatoes roasted over onions in buttery lemon broth. Classic taverna-style Sunday dinner.

Grilled or baked salmon steaks with dill butter and a lemon juice presoak. Four ingredients, minimal prep, and done in under 30 minutes on the grill.

Making your own mayonnaise is one of the most magical things you can do in your kitchen. You transform common ingredients into a legendary, luscious sauce – and it is in fact a cold sauce.

Slow-roasted duck stuffed with oyster bread dressing and basted with a lemon-butter-thyme mixture until golden and crispy. A showpiece roast for holiday dinners and special occasions.

Barbara Tropp's China Moon chili-lemon oil infused with Szechuan peppercorns, red pepper flakes, ginger, and bright lemon zest. Homemade Chinese-inspired condiment for drizzling on noodles, dumplings, or grilled meats.

Panelle are Sicilian chickpea fritters: simmered chickpea-flour dough chilled, cut into rounds, deep-fried golden, and dusted with lemon-zest-peppered almonds. Street food from Palermo.

Whole smoked trout on a charcoal grill with lemon and lime slices in the cavity. Low and slow over soaked wood chips for flaky, smoky fish with minimal effort.

Thick, creamy tzatziki sauce with strained yogurt, grated cucumber, garlic, lemon juice, and olive oil. A cool, tangy Greek dip that works beautifully on wraps, tortillas, grilled meats, and pita.

Texas-style spicy spareribs baked low and slow for 4 hours with lemon and onion slices, then glazed with spicy barbecue sauce. Fall-off-the-bone tender.

Country-style pork ribs boiled with lemon and onion, then finished on the grill with barbecue sauce. A two-step method for tender, saucy ribs every time.

Salt-baked whole chicken encased in a thick kosher salt crust with lemon and thyme. The salt seals in moisture for incredibly juicy meat without over-seasoning.

Homemade red horseradish (chrain): freshly ground horseradish root tinted ruby with beets, sharpened with lemon juice. The classic Passover condiment for brisket, gefilte fish, or matzo.

Classic pan-fried yellow perch with crispy cornmeal crust, finished with lemon butter pan sauce. Fresh-caught lake fish ready in 45 minutes for simple suppers.

Pollo alla Diavola, the devil's chicken from Tuscany. Chili-infused olive oil marinated chicken halves grilled hot over charcoal until deeply charred.

Goose with apples is the classic Danish Christmas roast, stuffed with apples, prunes, and onion to perfume the meat as it slowly renders. A 3-hour holiday centerpiece for 15.