973 lemon recipes

Frankfurter Kranz: a traditional German ring cake with three rum-soaked sponge layers, a rich egg-yolk buttercream filling, and a crunchy almond praline crown. The classic Frankfurt coffee-table cake.

Honey pecan snaps spiced with cloves, cinnamon, and ginger, rolled in sugar and baked golden. Crisp edges with a chewy, honey-sweet center.

Cold quinoa summer salad tossed with pecans, black olives, mushrooms, plumped raisins, and scallions in a lemon-soy-olive oil dressing. No cooking required.

Loaded sheet pan nachos with chili beans, melted cheddar, homemade guacamole, sour cream, olives, and fresh tomato. Crispy, cheesy, and ready for game day.

Orange slice fruitcake with candied orange, pecans, dates, and coconut in a buttermilk batter. Baked low and slow, then soaked with a citrus butter glaze.

Light fruit cake with sultanas, glace cherries, pineapple, almonds, and rose extract baked low and slow. A traditional British holiday cake with citrus and almond flavors.

Chilled rice tossed with chicken, creamy avocado, black olives, and scallions in a tangy Dijon-red wine vinaigrette. Topped with toasted almonds and cherry tomatoes for a fresh no-cook summer salad.

Homemade Thai curry spice paste with dried red chilies, coriander, garlic, shallots, anchovy, and lemon zest. Keeps two months in the fridge for quick weeknight curries.

Savory whole wheat bread loaded with spinach, feta, and onions made effortlessly in a bread machine. Healthy Greek-inspired loaf for sandwiches or sides.

Grilled baby artichoke and white bean salad with thyme, red onion, and a lemon-Dijon vinaigrette with olives. A make-ahead Mediterranean side that improves as it sits in the fridge.

Light carrot cake made with applesauce instead of oil and egg whites instead of whole eggs, studded with raisins and drizzled with a fresh orange glaze. Lower in fat but still full of flavor.

Safaid channe is a Pakistani white chickpea curry with ginger, coriander, cardamom, and tomatoes. A fragrant vegetarian dish served with puffy bread.

Yogurt-marinated pork kabobs with cumin, coriander, garlic, and lemon juice, grilled with bell peppers, onions, and cherry tomatoes. Marinate overnight for tender, flavorful meat.

Orange braised pork shoulder with port wine, dried figs, apples, and fresh orange, slow-simmered until fork-tender. Served over sesame brown rice.

Louisiana-style crawfish boil for 50 pounds of live mudbugs, purged and soaked in a spicy bath of crab boil, cayenne, hot sauce, lemons, and garlic. Feed the whole neighborhood.

Traditional Irish porter cake made with stout beer, currants, raisins, mixed peel, and brown sugar. A dense, rich fruit cake that improves with a week of resting before slicing.