7,328 lemon mer recipes

Tender strips of tripe slow-braised in tomato sauce with red wine, garlic, herbs, and a hit of lemon zest, finished with freshly grated Parmesan. A rustic Italian classic served over pasta.

Creole bouillabaisse layers fish, shrimp, and oysters into a roux-thickened broth with tomatoes, white wine, and cayenne. A New Orleans take on the French seafood classic.

Swiss Leckerli cookies: honey-spiced almond bars with candied citrus peel and kirsch, finished with a hardening sugar glaze. Traditional Basel Christmas market sweet that improves with age.

Grilled lamb kabobs marinated overnight in lemon, oregano, and garlic with skewered bell peppers, eggplant, summer squash, and cherry tomatoes.

German-style honey spice bars with cinnamon, allspice, cloves, ground almonds, and lemon zest, finished with a rum-almond glaze. These keep for weeks in a sealed container, making them ideal holiday baking.

Glazed apple cake: silky McIntosh apple purée folded into a warm-spiced batter, topped with fanned Granny Smith slices and a glossy apricot jam glaze. A bakery-style fall dessert.

Browned chicken bakes in a citrusy sauce of fresh orange juice, orange zest, cumin, and red pepper flakes with green bell pepper strips. Bright, zesty, and lightly spicy.

Green tomato relish turns end-of-season unripe tomatoes into a tangy-sweet preserve spiced with allspice, cloves, mustard, and celery seed. Salted overnight to draw water, then simmered with brown sugar, vinegar, and lemon. Cans up beautifully.

Asian-style rice and vegetable salad with broccoli, cauliflower, snow peas, and carrots simmered in soy sauce, tossed with brown rice and served chilled.

Mixed greens tossed with fresh herbs, cherry tomatoes, cucumbers, and toasted nuts get topped with crispy Parmesan wafers baked until golden for an elegant salad that looks restaurant-worthy.

Broiled chicken over fettuccine in a brandy cream sauce with fresh and sundried tomatoes, jalapenos, and basil. A spicy, restaurant-style dinner for two.

Couscous and chickpea salad with julienned ham, raisins, fresh vegetables, and a cumin-turmeric lemon dressing. A colorful 30-minute lunch salad that's equally great for meal prep or potlucks.

Asparagus lasagne with a lemon-nutmeg white sauce, ricotta, Swiss cheese, and Canadian bacon. A spring twist on classic lasagna with make-ahead steps for easy entertaining.

Fluffy peanut butter pie folds whipped topping into a cream cheese and condensed milk filling, set in a chocolate wafer crust. A no-bake dessert with all the indulgence at half the fat.

Grilled swordfish steaks marinated in soy sauce, fresh ginger, dry sherry, garlic, and lemon zest. An Asian-inspired marinade with bold umami flavor and a quick grill.

Meaty portobello caps soak up tangy marinade before grilling until tender, then get layered with roasted peppers and melted cheese on toasted rolls.