3,111 lemon mer recipes

Tofu Caesar salad dressing made creamy with silken tofu instead of egg yolk and oil. Anchovy, garlic, lemon, and parmesan keep the classic Caesar punch with a fraction of the fat.

Let your garden become a part of your baking skills with these rich biscuits.

Frosted fruit punch with Sauterne wine, apple juice, orange juice, and a spiced cinnamon-clove syrup, topped with scoops of orange sherbet in each glass.

Deep-dish apple pie with a single top crust hiding a heap of brown sugar and cinnamon-spiced apples. Old-fashioned simplicity served with cream or hard sauce, just the way grandmother made it.

Lima bean soup simmered low and slow with smoky ham hocks, ham bone, celery, and green onions. Classic Southern bean soup served with Mexican cornbread.

Sauteed mushrooms in garlic-sherry sauce, a Spanish tapas-style appetizer of mushrooms seared with garlic and chili, splashed with sherry, and finished with lemon and parsley. Quick, garlicky, and vegetarian.

Chilled orange mango soup with pureed ripe mangoes, buttermilk, fresh orange juice, honey, and orange zest. A creamy no-cook cold fruit soup served as an elegant summer starter.

Instead of eating the same old dry pork chops, enjoy this succulent recipe that will have you licking YOUR chops!

Raw grated carrot salad with orange segments, fresh ginger, garlic, honey, mint, and walnuts in a citrus dressing. A no-cook Moroccan-inspired side dish that rests for two hours to develop flavor.

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

No-bake raisin peanut butter balls rolled in toasted coconut with a hint of cinnamon and lemon juice. A quick, kid-friendly candy with no cooking required.

Smoky, tangy Texas pit barbecue sauce made with ketchup, vinegar, brown sugar, and hot pepper sauce. Ready in 25 minutes, this bold homemade BBQ sauce brings authentic Lone Star flavor to ribs, brisket, chicken, and more.

Garbanzo sandwich spread mashed with salsa, lemon juice, tomatoes, cilantro, and cayenne. A five-minute, no-cook vegan spread that works on sandwiches, wraps, or as a dip.

Easy poached fish gently simmers fillets in a court-bouillon of water, white wine, lemon juice, sliced onion, peppercorns, allspice, and bay leaf. A lean, classic French method that keeps any fish moist and ready for sauces or salads.

Waldorf style salad with crisp red apples, celery, raisins, sunflower seeds, and a light mayonnaise dressing. The classic American salad served on romaine.

Little soup: chicken broth with artichoke bottoms, asparagus, egg yolk ribbons, lettuce, and chopped pistachios. A light, elegant spring soup that cooks in 10 minutes.