984 lemon icing recipes

Spanish seafood empanadillas filled with shrimp, bay scallops, anchovy, peppers, and tomatoes in a flaky lard pastry crust. Baked golden and served warm or at room temperature.

Heirloom fruitcake packs candied cherries, pineapple, citron, dates, raisins and pecans into a spice-laden batter, baked low and slow then aged a month with wine before serving.

Mung dal with black mustard seeds, turmeric, and ginger, finished with a hot ghee tadka of sputtering mustard seeds and green chile. A traditional Indian lentil dish with bright, bold tempering.

This cinnamon-orange marinade, characteristic of Balkan cooking, is a specialty of Georgia in south-central Russia.The tabaka marinade is usually used with chicken and game hen, but it also goes nicely with swordfish.

Quick angel hair pasta tossed with tender broccoli, stewed tomatoes, fresh herbs, and bright lemon juice for a light vegetarian dinner in 40 minutes.

Beer and soy-marinated grilled chicken with bright lemon and garlic. A Pacific island favorite with bold, tangy flavor.

Henderson-style boiled crawfish with corn, potatoes, onions, and lemon in a peppery salt brine. A classic Louisiana crawfish boil done right with no soaking needed.

Slow-cooked cranberry cherry relish with raisins, whole orange, lemon, brown sugar, and warm spices. Yields 6 cups of thick, fruity condiment for holiday meals and cheese plates.

Homemade hummus with tahini, fresh lemon juice, garlic, olive oil, and cumin blended until silky smooth. A big-batch recipe that's vegan, no-cook, and ready in 10 minutes.

Greek chickpea soup (revithia) simmers dried garbanzo beans with onion, tomato, garlic, and bay until creamy, then finishes with a generous squeeze of fresh lemon juice. Rustic vegan Mediterranean comfort.

Classic Italian biscotti studded with toasted walnuts and star anise, double-baked until crisp for perfect dunking in coffee or wine.

Start off with a salad, then serve the spinach tofu pie with wild rice and you've got a great veggie meal.

Silky smooth hummus topped with a bright tomato-onion-parsley relish and a drizzle of olive oil. A 15-minute no-cook appetizer that's fresh, vibrant, and ready for any gathering.

Classic Palak Tomatar (Spinach and Tomatoes) recipe

Ripe avocado halves stuffed with a bold Roquefort cheese, olive oil, and parsley mixture, garnished with sliced olives on a bed of Boston lettuce. A 5-minute French-inspired appetizer.

A delicious dip that is perfect for veggies, tortilla chips and crackers.