2,249 lemon recipes

Grilled Salisbury steak patties with grated onion, chives, and garlic, broiled to order and finished with a buttery Belmont sauce of ketchup, mustard, lemon, and sherry. Supper-club classic.

Louisiana-style deviled crab baked in individual shells with a creamy white sauce, Worcestershire, hot sauce, and buttery breadcrumb topping. A Creole classic ready in 40 minutes.

Appetizer egg rolls stuffed with pork, cabbage, bean sprouts, currants, and slivered almonds, fried golden and served with a warm ginger apricot dipping sauce. Make-ahead friendly.

Celebrate the holiday by serving up this decadent delicious crab cake.

Greek beef pita pockets stuffed with seasoned patties made with oregano, cinnamon, and red wine vinegar, topped with cucumber, lettuce, and a cool yogurt mint sauce.

Sliced chicken with broccoli stir-fries cornstarch-velveted chicken with tender-crisp broccoli, ginger, and scallions in 25 minutes. Better than takeout, lighter on oil.

Pork and oyster eggroll filling: stir-fried ground pork with shucked oysters, mushrooms, red pepper, pineapple, and sesame oil. A seafood-forward take on the classic Chinese-American eggroll interior.

Cubed lamb or beef simmered for an hour with saffron, cardamom, cloves, and cinnamon until the sauce turns thick and fragrant. A slow-cooked Indian curry built on whole spices.

Classic Cobb salad with homemade French dressing: finely chopped greens arranged in tidy rows of chicken, bacon, avocado, egg, tomato, and Roquefort. The original composed salad, tossed tableside.

Tender crepes filled with crab, mushrooms, and scallions in a white wine cream sauce, baked until heated through and broiled golden. French-inspired elegance in 45 minutes.

A layered vegetable terrine with golden carrot-cauliflower and earthy spinach-mushroom layers baked in a water bath, chilled, and sliced for an elegant appetizer.

Omaha-style flank steak marinated overnight in soy sauce, red wine vinegar, Worcestershire, dry mustard, and garlic, then grilled hot and sliced on the diagonal.

Roasted vegetable sandwich on French baguette with eggplant, zucchini, summer squash, and red pepper. Lemon-basil yogurt spread, peppery watercress. Vegetarian lunch.

Thai lobster and scallop curry with coconut milk, red curry paste, and fresh basil. Tender seafood in fragrant coconut broth with sweet pepper, mushrooms, and chili-garlic heat over rice.

Delicious :) We love these sandwiches, definetly a new favorite!!

Saffron-laced pastina salad with pine nuts, currants, fresh mint, and orange blossom water. A fragrant Middle Eastern-inspired room temperature pasta side dish with turmeric and cumin.