2,859 lemon pepper recipes

Silky anchovy spread mellowed with milk, enriched with Bel Paese cheese, and spiked with lemon and capers for elegant toast points that taste fancy but take minutes.

Creamy lima bean spread with cumin, garlic, lemon, mint, cilantro and dill. Middle Eastern-inspired dip that's a lighter alternative to hummus.

A great dip for shrimp or even vegetables. You might have to make extra in case you run out!

Dress up your rice with this scrumptious and simple recipe that is bound to be one of your favorites.

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.

Fillet mosaic of woven sole, salmon, and spinach strips poached in fish stock and served on a roasted red pepper sauce with white wine and apple jelly. A stunning, restaurant-quality fish presentation.

Tender veal pieces browned with garlic, then braised with lemon zest, sage, and a touch of cayenne before finishing in a silky cream sauce. A refined one-hour dinner for four.

Fish en escabeche: poached white fish marinated for two days in citrus, olive oil, jalapeños, and olives, then tossed with fresh tomato and avocado. A vibrant Mexican ceviche-adjacent appetizer served on crackers or tortilla chips.

Bay scallop ceviche cured in fresh lime and lemon juice with red pepper, cilantro, and green chile. No cooking needed for this bright, citrusy Mexican appetizer.

A zesty and versatile sauce, perfect for game, ham, roasts, or tongue. A blend of spices, wine, and citrus for a delightful flavor.

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

Grilled butterflied leg of lamb marinated in olive oil, lemon juice, tomato paste, rosemary, and garlic. Marinate overnight, grill 30 minutes, and slice thin for a crowd.

Baboti (bobotie) is a South African curried ground beef casserole with raisins, chutney, and apricot jam, topped with a savory egg custard baked until golden. Serve it with yellow rice and salad.

Gingered holiday chutney simmers Anjou pears, red and green bell peppers, lemon, lime and crystallized ginger in a brown sugar vinegar syrup. A sweet-tangy condiment for cheese boards, ham, turkey or roasted pork.

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.