2,612 lemon recipes

Low fat yogurt onion dip blends plain yogurt with grated onion, lemon juice, parsley, horseradish, and a dash of hot sauce. A lighter alternative to sour cream onion dip with the same satisfying tang.

Berlin Bread is a spiced German bar cookie loaded with grated chocolate, almonds, rum, apple preserves, and candied lemon peel. Iced while warm and sliced thin, these fragrant little bars belong on every holiday baking list.

A delicious fruit dessert made with juicy grapefruits, mandarin oranges, bananas and pineapple chunks.

Pineapple sponge is an old-school no-bake dessert built from beaten egg whites, gelatin, and crushed pineapple folded into a cloud-light fruit mousse. A retro church-cookbook classic with banana, orange, and toasted nuts.

Chilled peach soup with white wine, orange liqueur, maple syrup, and whipped cream. A silky, boozy fruit soup that works as an elegant summer dessert or first course.

Greek mussel pilaf (pilafi me mythia) cooks short grain rice directly in mussel-and-wine broth. The seafood-stock pilaf of the Aegean coast.

Traditional Swabian meat dumplings made with ground beef and pork, seasoned with nutmeg and parsley, simmered gently in salted water. Serve in hot beef broth for a cozy German soup.

A unique and delicious bulgur recipe made with sweet bell peppers and zucchini.

Greek marinated smelts fried in flour, then simmered in a white wine and vinegar marinade with herbs and mustard. A classic cold appetizer served chilled, perfect for a meze spread.

Beer-battered halibut coated in potato flakes and deep fried golden. Curry powder and marjoram in the batter add unexpected warmth to this crispy fish fry.

Chilled peach soup blended with sour cream, tropical fruit juices, and dry sherry, garnished with fresh mint. A no-cook cold soup inspired by The Greenbrier resort, served as a first course or dessert.

Ruby punch bowl with Burgundy wine, cranberry juice, apple cider, and a cinnamon-clove spiced syrup. A deep red holiday punch for 24 guests.

Boiled speckled trout poached in a fragrant court bouillon of cloves, allspice, thyme, bay leaf, and dried red pepper. A heritage Louisiana recipe served with drawn butter.

Tender duck breast meets creamy avocado and bright orange segments in this elegant no-cook salad. Topped with toasted pecans and citrus mayo, it's a showstopper appetizer.

Hot wassail punch with apple cider, apricot nectar, dark rum, brown sugar, and clove-studded oranges simmered low with cinnamon sticks. A big-batch holiday warmer for a party crowd.

Broccomole: a fat-free, vegan guacamole swap made from pureed broccoli stems with cumin, green chilies, and fresh tomato. McDougall diet friendly.