534 lemon pepper recipes

Layered chicken biryani with yogurt-marinated chicken, garam masala, fried onions, and basmati rice tempered with whole cloves, cinnamon, and cumin seeds. Fragrant, spiced, and deeply satisfying.

Curried whole chickpeas (chana) simmer in a freshly ground spice blend of cinnamon, cardamom, cloves, and cumin with ginger, chilies, and tomato. Authentic Indian vegetarian curry.

Eggplant manicotti stuffs pasta shells with garlic-roasted eggplant, charred red pepper, and tomato, then tops them with a creamy spinach-cottage cheese sauce. A lighter take on the Italian classic.

Curried shellfish pot pie with lobster, shrimp, shiitake mushrooms, and toasted almonds in a sherry-cream curry sauce under golden puff pastry.

Herb-marinated shrimp skewered on sugar cane spears, broiled and served over golden tofu with shredded daikon and balsamic vinaigrette. A stunning fusion appetizer.

Kedgeree is a traditional British breakfast food originating in India. Made with smoked haddock, a lean white fish high in protein, it is subtly spiced. Consider using unsmoked fish and substituting brown rice for the traditional white basmati.

Summer succotash with fresh corn, lima beans, zucchini, and grape tomatoes topped with seared sea scallops and a bright parsley drizzle. A seasonal one-pan main that eats like a cookout on a plate.

Roast pheasant stuffed with toasted rice, mushrooms, and herbs, draped in bacon and basted with a currant jelly and port wine sauce. A classic wild game dinner.

Homemade BBQ sauce with orange juice, crystallized ginger, molasses, honey, and chili powder. Sweet, tangy, and smoky with a ginger kick. Makes 5 cups that keep for two weeks in the fridge.

Savory baked beans with great northern beans, curry powder, lemon juice, and soy sauce. An oil-free, vegan-friendly baked bean casserole with Indian-inspired spicing and no added sugar.

Tabbouli salad with bulgur soaked in hot vegetable stock, fresh parsley, mint, tomato, and a punchy lemon-garlic dressing. A bright, low-fat vegan Middle Eastern side.

Grilled beef kababs marinated 12 hours in soy sauce, lemon juice, Worcestershire, and mustard. Skewered with mushrooms, peppers, tomatoes, and onion over hot coals.

Grilled beef kabobs marinated overnight in soy sauce, lemon juice, Worcestershire, and mustard with mushrooms, peppers, tomatoes, and onion. Bold flavor, hot off the grill.

Grilled beef kabobs marinated 12 hours in a tangy soy-lemon-Worcestershire sauce with mushrooms, bell peppers, cherry tomatoes, and onion. Bold flavor from a simple overnight marinade.

Creamy chicken and rice casserole with water chestnuts, celery, and crunchy almond-cornflake topping. Make-ahead freezer meal that feeds a crowd.

Toasted sesame sauce made from oven-toasted seeds and tahini, thickened with arrowroot and brightened with lemon zest and tamari. A rich, nutty vegan all-purpose sauce for pasta, vegetables, and grains.