7,675 lemon icing recipes

Authentic Middle Eastern falafel made from dried chickpeas soaked overnight and deep-fried golden. Crispy exterior with fluffy interior, perfect in pita with tahini sauce.

Orange braised pork shoulder with port wine, dried figs, apples, and fresh orange, slow-simmered until fork-tender. Served over sesame brown rice.

Grilled tarragon chicken: Dijon-rubbed chicken breasts grilled over hot coals and basted with a tarragon-lemon butter. Classic French bistro flavors off the backyard grill.

French apple pie with vanilla custard filling, butter-sauteed Granny Smith apples, apricot preserves glaze, and a golden lattice crust. A bakery-level showpiece.

Although this dessert is called a cake, the consistency is more similar to that of a pie.

Chicken Florentine with egg-dredged breasts pan-fried golden, served over garlicky blanched spinach and topped with a buttery lemon-chicken broth sauce.

Redfish with Mousquetaire Sauce flavored with mustard and lemon juice, once popular in New Orleans.

Southern-style pickled shrimp marinated overnight with red wine and tarragon vinegar, capers, onions, and bay leaves. A tangy, briny make-ahead appetizer for any gathering.

Red, White and Blue Cheesecake with a chocolate wafer crust, orange and lemon zest filling, topped with fresh raspberries and blueberries. The showstopper 4th of July dessert that chills overnight.

Pork piccata with Parmesan-crusted tenderloin medallions pan-fried in garlic butter, served with a creamy caper and lemon sauce. A quick Italian-style weeknight dinner.

Bone-in chicken poached with leeks and celery in a silky egg yolk-and-cream enriched broth with lemon. A refined French-style braised chicken that's pure elegance in a soup plate.

Crunchy crab nuggets: hollow bread cubes brushed with butter, baked crisp, then filled with sharp cheddar and crab and baked again until hot and bubbly. A vintage party appetizer worth bringing back.

Shortbread cookie crust layered with chocolate ganache and fresh strawberries glazed with strawberry jam creates a stunning no-bake pie with three distinct layers.

Italian baked squid stuffed with creamy ricotta, wilted spinach, and chopped tentacles, braised in white wine and plum tomatoes. A classic trattoria dish that turns simple calamari into an elegant dinner.

Louisiana-style crawfish boil for 50 pounds of live mudbugs, purged and soaked in a spicy bath of crab boil, cayenne, hot sauce, lemons, and garlic. Feed the whole neighborhood.

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.