7,675 lemon icing recipes

Oven poached salmon in foil with lemon, sherry, butter, and fresh dill. A simple foil-packet method that keeps the fish tender and flaky with minimal cleanup.

Don't let winter creep up on you, and try this fruity drink made with pineapple and orange juice.

Osso bucco in bianco, the white Milanese version braised in white wine without tomato. Veal shanks go fall-off-the-bone tender, finished with fresh lemon zest and parsley gremolata.

Homemade mincemeat with suet, currants, raisins, grated apples, candied citron, and warm spices. A meatless filling for pies and tarts that freezes beautifully or cans for long-term storage.

Mango kulfi frozen dessert made with fresh mango puree, whipped cream, gelatin, and ground roasted pistachios. An Indian ice cream that's creamier and denser than regular ice cream, no machine needed.

Restaurant-style cheesecake with a buttery flour-and-egg cookie crust, dense lemon-orange cream cheese filling, and the signature high-low bake method for that velvety New York texture.

No-cook salmon pate with cream cheese, horseradish, and a hint of liquid smoke. A creamy make-ahead appetizer spread for crackers or party rye bread.

This Polish yeast cake is moist and tasty. Yeast not only makes the cake puff, but also adds the yumminess. Almonds and raisins are delicious addition. Glaze adds extra sweetness and cherries make the cake looks absolutely beautiful.

Italian baked flounder marinated in low-fat Italian dressing, lemon juice, and Worcestershire sauce, then baked and broiled until golden and crispy at the edges.

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

Blue crab cakes bound with ground water crackers and sauteed golden in butter, served with a homemade cayenne mayonnaise made with roasted red pepper, anchovies, and capers.

Moroccan carrot and orange salad with shredded carrots, fresh orange segments, currants, walnuts, and red pepper flakes in a lemon-olive oil dressing. A vibrant no-cook side dish.

Tuna pate blended with butter, lemon juice, and Tabasco, folded with minced shrimp, pimentos, and capers. A rich seafood spread that chills 24 hours and unmolds for serving.

Browned chicken cutlets baked over artichoke hearts in a creamy sauce of chicken soup, mayo, and lemon juice, topped with cheese and buttery bread crumbs. A retro casserole that never goes out of style.

Grand slam cheesecake is a no-bake lemon Jello cheesecake folded with whipped evaporated milk and pressed into a graham cracker crust. Light, fluffy, and a vintage potluck favorite from the 1960s.

Coeurs a la creme are classic French heart-shaped cheese desserts drained overnight in cheesecloth molds, served over fresh raspberry coulis. Airy, tangy, and romantic without being heavy.