2,308 lemon juice 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.

It's a cheese sauce without cheese. It's flavorful and tasty.

A traditional Indian pakora batter made from sifted chickpea flour, ghee, and a fragrant blend of garam masala, coriander, turmeric, and cayenne. Dip any vegetable and fry for crispy, golden fritters.

Quick and easy grouper (fish) with a horseradish sauce.

Creamy blended sauce of avocado, sweet corn, tomatillos, and jalapeño tossed with angel hair for a vibrant Southwestern pasta in 30 minutes.

Classic apple pie topped with a buttery butterscotch crumb made from melted butterscotch morsels, butter, and flour. Cinnamon-spiced Granny Smith filling bakes up bubbly under that crunchy, caramelized crust.

Hearty vegetarian barley soup with caramelized onions, apples, and apple cider for a sweet-savory bowl perfect for cool weather comfort.

Rosemary chicken thighs with red potatoes, caramelized onions, spinach, and olives scaled down for two. A complete skillet dinner for date night in just 30 minutes.

Easy and quick recipe, tastes good. Tofu is a healthy food.

Crunchy broccoli salad tossed with chickpeas, red bell pepper, and a tangy feta-yogurt dressing. This healthy Mediterranean side comes together in 15 minutes.

This is a easy good and tasty way to prepare a lemon chicken.

Dry cured Barralax or Salmon, served with rainforest herb linguini, red capsicums and English Spinach.

Why buy salad dressing when it's easy to make your own, here's a Raspberry Walnut dressing that can be made ahead and is ready when you are. Makes about two cups of dressing.

Simply delicious salad that can be served with any main course.

Khoresht-e Fesenjan: chicken or lamb simmered in a rich, dark walnut and pomegranate sauce with saffron, cinnamon, and nutmeg. A beloved Persian stew served with rice.

Traditional Japanese tentsuyu dipping sauce for tempura made with dashi stock, mirin and soy sauce. Served warm with grated radish, horseradish and a squeeze of lemon.