3,278 lemon recipes

Old-fashioned vinegar taffy: a six-ingredient pulled candy with a faint tangy edge that cuts through the sweetness. Pioneer-era pulling candy that kids and adults can make together.

Aunt Eloise's borscht simmers ruby beets, potatoes, cabbage, tomatoes and sorrel into a tangy Eastern European soup served hot or cold with a swirl of sour cream.

Hawaiian papaya chutney with fresh pineapple, ginger, golden raisins, almonds, and white wine simmered in a tangy vinegar-brown sugar base. A tropical fruit chutney for grilled meats and curries.

Seared pork chops finished in the oven, served over a warm Granny Smith apple relish with curry, cinnamon, ginger, and toasted almonds. Sweet, tart, and warmly spiced for a grown-up fall dinner.

Tasmanian Salmon drizzled with a dressing made with Alpine Pepper and soy sauce.

A hot and tasty salsa that tastes amazing on sandwiches, in wraps or with tortilla chips.

Swordfish Provencale braised in a French bouquet garni-perfumed tomato sauce with mushrooms, peppers, and white wine. A classic southern French main dish topped with pimentos and capers.

Sumatran grilled snapper finished in a coconut-turmeric curry with galangal, lemongrass, and wilted greens. A fragrant Indonesian fish simmer ready in 35 minutes.

A tangy, jewel-toned tomato aspic loaded with crunchy celery, green peppers, and green beans. This vintage molded salad brings old-school Southern charm to any potluck or holiday spread.

This sunrise margarita looks so pretty, and the two layers of different flavors are both absolutely so good.

Homemade Thai green curry paste with fresh green chilies, lemongrass, galangal, shrimp paste, and coriander. Blends in minutes, beats store-bought every time.

Turkey salad with green grapes, mandarin oranges, water chestnuts, and celery tossed in a peach yogurt soy dressing. A bright, no-cook way to use leftover turkey.

Brandy-flambéed chicken baked with fresh apples, pears, sliced mushrooms, and apple wine until tender and saucy. An elegant fall dinner that comes together in just 35 minutes. Serve over couscous or rice.

This savory and succulent chili is made with beef, white kidney beans and chickpeas.

Moroccan chicken with couscous simmers chicken legs in paprika, ginger, turmeric, and cinnamon with lemon and carrots, served over currant-studded allspice couscous. North African flavors at home.

Filipino pancit, a stir-fried noodle dish with rice sticks, shredded cabbage, carrots, and your choice of pork, chicken, or shrimp. Bright with soy sauce and a finishing squeeze of lemon.