7,463 lemon mer recipes

Slow cooker beef in walnut sauce, a warm-spiced Mediterranean-style stew with cinnamon, clove, allspice, and ground walnuts thickening a rich tomato gravy. Served over toasted bread.

Hot crab dip with cream cheese, half-and-half, lemon, and Worcestershire warmed together in 15 minutes. Old-school chafing dish appetizer that pairs perfectly with buttery Ritz crackers.

Fresh peach pie with a buttery crumb topping, cinnamon, and lemon juice. Sliced peaches macerate before baking for concentrated juicy flavor under a crispy streusel crust.

Shrimp saute with orzo: garlicky butter-poached shrimp finished with white wine, lemon, capers, and parsley over al dente orzo. Restaurant-style dinner ready in 25 minutes.

Chewy Greek almond macaroons made with ground almonds, egg whites, and fragrant rosewater create gluten-free cookies dusted with powdered sugar.

A rich and decadent cake made with delicious granny smith apples and sliced almonds.

Steamed salmon or trout fillets topped with a from-scratch hollandaise sauce built on a crushed peppercorn and white wine vinegar reduction. Classic French technique with rich, buttery results.

A savory crab soup made with flaked crab meat, light cream and a bit of dry sherry.

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.

Crustless Greek-style cheesecake made with cream cheese, yogurt, and lemon zest, topped with a warm honey glaze. Lighter and tangier than a traditional New York cheesecake.

Minted pears with honey walnuts poaches whole baby pears in honey-sweetened mint tea, then crowns them with caramelized walnuts. Elegant fruit dessert that works hot or chilled.

Hot wassail punch with apple cider, apricot nectar, dark rum, brown sugar, and clove-studded oranges simmered low with cinnamon sticks. A big-batch holiday warmer for a party crowd.

Justin Wilson's Cajun crawfish boil simmers 50 pounds of live crawfish with crab boil seasoning, lemons, cayenne, sausage, corn, and potatoes. The gold standard Louisiana backyard feast.

Lovely lobster dish on a hot summer night. Just a very nice difference with the orange zest....

Tired of making the same old dinner? Entertain relatives and neighbors with this dish full of unique flavors!

Old-fashioned prune cake with buttermilk, pecans, and warm spices soaked in a boiled buttermilk-butter sauce. Needs three days to cure for the richest, most intense flavor.