2,859 lemon pepper recipes

Old-time beef stew simmers floured chunks of stew meat with carrots, potatoes, and a secret splash of lemon juice and a pinch of allspice. Stovetop in 3 hours or crockpot all day.

Savory baked beans with great northern beans, curry powder, lemon juice, and soy sauce. An oil-free, vegan-friendly baked bean casserole with Indian-inspired spicing and no added sugar.

Sauced shrimp with poached shrimp in pickling-spice broth, then simmered in white wine and tomato sauce with grated onion. The Mediterranean-style shrimp dinner served over rice.

A silky puréed leek and rice soup with tender chicken breast, brightened by fresh lemon juice and bouquet garni. Light, elegant, and naturally creamy without a drop of cream.

Mediterranean salad with toasted bread cubes, parsley, cucumber, and tomatoes in a lemon-cinnamon-allspice dressing. A fattoush-inspired bowl packed with fresh herbs.

Javanese pork satay skewers marinated in a peanut butter, soy sauce, and brown sugar blend, grilled and served with cucumber-yogurt raita over rice.

Honey curried chicken baked in a sticky glaze of butter, Dijon mustard, honey, curry powder, soy, and ginger. Marinate for an hour, bake uncovered, and baste as it caramelizes.

Buttery crawfish tails, sharp cheddar, and garlic blended into a spicy spread, loaded onto French bread and baked until bubbly. This Louisiana party appetizer vanishes fast.

Golden saffron rice baked with shrimp, tomatoes, white wine, and beer in an earthenware casserole. A festive Spanish-style one-pot meal for any gathering.

Herb-marinated shrimp skewered on sugar cane spears, broiled and served over golden tofu with shredded daikon and balsamic vinaigrette. A stunning fusion appetizer.

Cajun shrimp stew simmered with crushed tomatoes, red wine, bell peppers, filé seasoning, and thyme. Served over rice with a squeeze of fresh lemon. Ready in 40 minutes.

Open-faced grilled vegetable sandwich on walnut bread with hummus-tahini spread, shallot-Dijon vinaigrette, portobello, fennel, zucchini, and bell peppers. Vegetarian Mediterranean.

Oven-bag barbecued chicken with homemade tangy BBQ sauce. Easy hands-off cooking method keeps chicken tender and juicy in 1 hour.

Couscous salad with almonds and currants: steamed vegetables tossed with fluffy couscous in an orange-lemon-cinnamon marinade. North African-inspired vegetarian side that travels well.

Potluck chicken casserole layers cooked chicken and rice with a creamy mushroom-mayo sauce under a crunchy cornflake topping. Feeds a crowd from one baking dish.

Smoked acorn squash and wild rice bisque blends fire-kissed squash, sage, thyme, and chili flakes into a velvety bowl, finished with chewy wild rice and a squeeze of lemon for brightness.