454 lemon butter recipes

Learn to make authentic Austrian Fruchtknoedel—delicious fruit dumplings with plums, apricots, or strawberries in a soft cottage cheese dough, topped with sweet garnishes.

Fettuccine with fresh artichokes, prosciutto, and pesto cream sauce finished with toasted pine nuts and Parmesan. A rich Italian pasta made from scratch.

Two-layer white cake filled with lemon curd, covered in fluffy seven-minute frosting, and pressed with shredded coconut. A classic Southern-style coconut cake with a tangy lemon surprise inside.

Crispy Sri Lankan beef pasties with a spiced filling of minced beef, potato, curry leaves, cardamom, and coconut milk tucked into flaky homemade pastry and deep-fried golden.

Savory egg roulade filled with sauteed spinach, red pepper, and ricotta, rolled in a Parmesan-rich souffle base. An elegant brunch or appetizer baked in a jelly roll pan.

Creamy chilled zucchini and leek soup with herbs, potatoes, and a splash of Worcestershire, pureed smooth and finished with heavy cream. A garden-fresh cold soup for warm weather.

The reputation of fruitcake has been tarnished but store bought and candied fruitcakes. Using dried instead of candied fruit demonstrates what fruitcake is supposed to be.

New Delhi spiced chicken with turmeric, curry, coriander, and ginger-coated chicken breast stir-fried with tomatoes, peppers, raisins, and a splash of sherry. Indian-inspired and ready in 40 minutes.

Lamb with cashew curry blends ground cashews, dried red chilies, and toasted whole spices into a fragrant masala simmered with yogurt, saffron, and tender lamb cubes. Restaurant-style Indian cooking at home.

Buttermilk-marinated chicken strips get coated in sesame-studded breadcrumbs and baked until golden, served with tangy plum preserves sauce spiked with horseradish and mustard.

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

Linguine with Brussels sprouts barigoule braises savoy cabbage, leeks, and sprouts in wine, lemon, and thyme, then tosses the whole thing with linguine. A Provencal vegetarian pasta.

Traditional Quebec tourtiere with spiced pork filling, mashed potatoes, and a homemade hot-water crust, served with a mushroom and herb gravy. A French-Canadian meat pie classic.

Sun-dried tomato marinara with tri-color bell peppers, horseradish, and hot sauce. A bold, chunky pasta sauce with concentrated tomato flavor from both fresh and sun-dried tomatoes.

Island-style stroganoff with tender beef strips in a brandy-flambéed cream sauce studded with colorful bell peppers and tangy dill pickles over fettuccine for a tropical twist on the Russian classic.

Lamb cashew curry with a homemade masala paste of cashews, chilies, saffron, poppy seeds, and whole spices simmered in ghee and yogurt. A rich, aromatic Indian lamb dish.