2,859 lemon pepper recipes

Sautéed tempeh, leeks, and wild mushroom stew braises crisped tempeh with four kinds of mushrooms, sweet leeks, garlic, and herbs in a wine-broth gravy. A hearty plant-based main with deep umami flavor.

Moroccan chickpea soup blends pureed chickpeas with tahini, lemon, cumin, turmeric, and cayenne for a creamy, protein-rich vegan soup ready in 30 minutes.

Indian yogurt kabob sauce with cumin, coriander, garam masala, turmeric, and garlic-ginger paste. A tangy, spiced marinade for grilling meat, fish, or vegetables.

An amazing Appetizer. Quick and Easy to Prepare. Always a Hit with your Guests.

Rich yet delicate, and creamy scallop mousse served in phyllo pastry shells as a canapé.

Simmer pink lentils with turmeric and lemon juice until creamy, then finish with a sizzling ghee tempering of cumin, garlic, and ginger for North Indian comfort in a bowl.

Peruvian potato and chicken platter: poached chicken and potatoes built into a colorful spread with hard-boiled eggs, bell pepper strips, green olives, and chunky salsa.

Poached salmon steaks in white wine with a creamy horseradish, sour cream, and mint sauce made from the strained poaching liquid. A light, elegant fish dinner for two.

Crispy baked Creole chicken wings rubbed with garlic, paprika, cayenne, and thyme, served with a sweet-tangy peach mustard dipping sauce. Game day gold.

Indian kachumber salad with cubed tomato, red onion, fresh chili, ginger, and lemon juice. A raw, no-cook side dish that pairs with any curry or grilled meat.

Justin's Barbecue Sauce: a Cajun-style finishing sauce with red wine, ketchup, hot sauce, garlic, and aromatic vegetables. Two-hour simmer for depth, served over barbecue not basted.

Oven-poached cod fillets with julienned carrots, mushrooms, celery, and tarragon in a lemon-chicken broth. Light, healthy one-pan fish dinner in 45 minutes.

Potato and loaded vegetable salad is a mayo-free, vegan picnic salad: cubed potatoes, peas, carrots, celery and bell pepper tossed in a bright blended lemon-garlic dressing with a hint of coconut and hot sauce.

Watercress salad with a Chinese-style bean curd cheese and tahini dressing. Blanched watercress tossed in a creamy, savory fermented bean curd dressing with chili flakes and lemon.

Classic cocktail sauce with horseradish heat, tangy ketchup, and fresh lemon for shrimp or crawfish. This bold, zesty sauce balances sweet tomato with sharp horseradish bite and works for any cold seafood platter.

Smooth pureed black bean soup served gazpacho-style with fresh vegetable garnishes. Creamy Mexican bean soup with customizable toppings like cucumber, eggs, and crispy bacon.