2,505 lemon mer recipes

Tropical ice punch blends mashed bananas, crushed pineapple, orange juice, and maraschino cherries into a frozen base. Add ginger ale and white wine to serve.

French-style apple pie with sauteed tart apples in a single pastry shell, layered with a cooked vanilla custard filling and finished with an apricot preserve glaze on the crust.

Maple mustard game hens spatchcocked, marinated overnight in Dijon, lemon, and maple syrup, then roasted in a hot oven until skin is bronzed and crackling. Date-night dinner with restaurant flair.

Baingan Bharta is fire-roasted Indian eggplant charred over an open flame until completely blackened, then mashed and cooked with cumin, tomatoes, garlic, and garam masala.

A British-style crumble cake with a buttery almond and cinnamon base, a layer of stewed blackberries and apples, and a golden crumble topping. Warm, fruity, and brilliant served with cream or custard.

Italian fisherman's bread with golden raisins, candied citrus peels, fennel seeds, and Marsala wine. A rich, buttery quick bread with no yeast, scored in a decorative grid.

Bajan black bean soup from Barbados: dried black beans simmered with a ham hock, fragrant with allspice and lemon, finished with cream and an optional splash of dark rum. Caribbean comfort in a bowl.

Drink garnish guide covering frosted glasses, sugar and salt rims, plus garnish ideas for fruit, vegetable and coffee drinks. Old-school bartender finishing touches that turn ordinary drinks into something proper.

Greek-style tripe stew simmered for hours in a tomato paste, white wine, and butter sauce with onions and parsley. Serve with pilaf for a traditional Mediterranean comfort meal.

Light mixed bean salad with green beans, broad beans, kidney beans, and firm tofu tossed in lemon juice and served with a fresh herb fromage frais dressing. A low-fat vegetarian side dish ready in 15 minutes.

If you don't know this crisp is actually made with zucchini, you will not notice the difference from an apple crisp.

Thin-pounded chicken breasts rolled around a savory mushroom, carrot, and tomato filling, then sliced into spirals and served over a light lemon-thyme pan sauce.

Gazpacho salad takes all the fresh vegetables from the classic cold soup and serves them chopped over lettuce with a tangy herb dressing. No cooking, no blender, just crisp tomatoes, cucumbers, and peppers chilled until the flavors meld.

German fruit salad with honeydew melon, oranges, grapes, and walnuts in a tangy yogurt dressing with lemon, orange juice, and a hint of ketchup. Light and refreshing.

Chilled pasta salad with flaked salmon, avocado, red bell pepper, cilantro, and lime-mayonnaise dressing: creamy, fresh, served on lettuce with paprika garnish.

Yogurt-marinated chicken breasts rubbed with toasted coriander, cumin, ginger, and cayenne, then broiled until charred and tender. Served on crisp julienned radishes with fresh scallions and lime.