2,535 lemon butter recipes

Hamburg-style fish salad: poached fish cubes tossed with hard-cooked egg, pickles, and capers in a lemony mustard-mayo sauce. Chilled German salad with beet and egg garnish.

East African matoke: curried beef stew baked with mashed green plantains, spinach, and coconut. A hearty, spiced casserole rooted in Ugandan home cooking.

A no-bake daiquiri cheesecake with rum, lime juice, and whipped cream on a graham cracker crust. Cool, creamy, and boozy. Chill overnight for the best set.

Chocolate mocha sponge cake bakes a tender egg-yolk-lifted cocoa cake in a tube pan, then layers it with a coffee-spiked vanilla pudding buttercream. Three-layer mocha tea cake with vintage charm.

A fresh strawberry and blueberry pie with a buttery coconut crumble topping baked until golden and bubbling. Tapioca-thickened filling keeps every slice neat. Summer berry baking at its finest.

Breaded pork tenderloin medallions pan-fried in butter and olive oil, then topped with a white wine mushroom sauce finished with lemon juice. Classic bistro technique, weeknight timing.

Poached Pacific salmon with a white wine beurre blanc sauce finished with dill and lemon. Gentle poaching keeps the fillets silky while the butter sauce adds rich, tangy elegance.

Cherry-berry-peach pie with sweet cherries, blueberries, and sliced peaches under a buttery brown-sugar streusel topping. A summer fruit pie that combines three orchard favorites in one slice.

Halloween black widow spider muffins with black cream cheese frosting, a red hourglass mark, and licorice string legs. A spooky, fun baking project kids will love.

Greek mussel pilaf (pilafi me mythia) cooks short grain rice directly in mussel-and-wine broth. The seafood-stock pilaf of the Aegean coast.

New Orleans garlic rosemary shrimp sauteed with a whole head of garlic, white wine, lemon, and a dash of nutmeg, served over buttered fettuccine. Ready in 30 minutes.

Festival Half Moon Cookies with Chocolate Frosting recipe

Mediterranean semolina olive oil cake with lemon zest, almond extract, and cinnamon sugar topping. Moist Italian-inspired torte drizzled with honey and toasted almonds, perfect for brunch or elegant dessert.

Mussels a la Portuguese steamed in white wine, shallots, garlic, thyme, and cream. Briny, aromatic, ready in 4 minutes of steaming. Serve with crusty bread to soak the broth.

Traditional Irish porter cake made with stout beer, currants, raisins, mixed peel, and brown sugar. A dense, rich fruit cake that improves with a week of resting before slicing.

Crispy-skinned roast duck over a smoky black bean sauce with cumin, green chili, and apple puree, drizzled with tangy tamarind jus. A fusion showpiece worth every minute.