7,675 lemon recipes

Lamb, chickpea, and vegetable couscous is a Moroccan-style braise of cubed lamb shoulder simmered with carrots, turnips, zucchini, and peppers in a cinnamon-spiced tomato broth over fluffy couscous.

Grilled chicken breasts with a curried peach and Vidalia onion relish spiked with cayenne, brown sugar, and apple cider vinegar. Make the relish up to 5 days ahead.

Glazed apple gem cookies: small drop cookies with chopped apple, raisins, and nuts, dipped in apple juice glaze while warm. Soft, spiced, and packed with fall flavor.

Kowloon duckling: a whole duck stuffed with scallion and garlic, slow-smoked over hickory and basted with a soy, honey, and lemon glaze until lacquered. Served with plum sauce. A smoky, Chinese-style barbecued duck.

Pan-seared halibut over a mashed fava bean purée with fresh mint and lemon zest. A spring dinner that bridges tender flaky fish with grassy, herbaceous mashed favas.

Lobster Monte Carlo plates grilled lobster and shrimp over vegetable risotto with asparagus and portobello, finished in lemon butter sauce. A restaurant-style Mother's Day dinner for two.

Overnight Chinese pasta salad with cool rice vermicelli, snow peas, cucumber, shrimp and crab in a sesame-ginger dressing. A make-ahead potluck favorite with serious crunch.

A rich, fudgy steamed chocolate pudding made with semi-sweet chocolate and pecans, served warm with a fresh raspberry-liqueur sauce. An elegant make-ahead dessert for special occasions.

I just want to say this is really a nice recipe, very yuuumy.

Yam Wun Sen: Thai hot and sour glass noodle salad with button mushrooms, black fungus, carrot, and a bright lemon-soy-chili dressing. A vegetarian take on a Bangkok street classic.

Caribbean pigeon peas and brown rice salad with a lemon-honey-thyme dressing and island spice blend. A colorful, protein-rich cold salad with bold tropical flavors.

An ideal fruit salad or dessert for Winter, because the tropical fruits are available year-round and ripen naturally. The riper and more fragrant the fruit, the better the salad.

Cheese tortellini tossed with crisp-tender asparagus in a lemon-thyme cream sauce finished with Parmesan. An elegant 18-minute dinner that tastes like spring on a plate.

Penne pasta with sun-dried tomatoes, crushed dried chile, black olives, fresh basil, lemon zest, and Parmesan. A bold no-cook sauce that sits at room temperature to marry the flavors before tossing.

Party cheese log made with cream cheese and sharp cheddar, seasoned with Worcestershire and red pepper, rolled in pecans and parsley. A make-ahead appetizer that chills overnight.

A delicious salad that's perfect to serve if your bored of the same old leaf lettuce kind.