3,098 lemony recipes

Fresh arugula and Roma tomato topping with lemon juice and olive oil. A peppery, bright salad topping for pizza, bruschetta, grilled chicken, or flatbreads.

Instead of eating the same old dry pork chops, enjoy this succulent recipe that will have you licking YOUR chops!

Summer no-cook blueberry pie made with three cups of fresh berries set under a microwave-thickened glaze. Sherry and lemon juice for depth, sour cream topping for cool tang. No oven needed once the shell is baked.

Frosted fruit punch with Sauterne wine, apple juice, orange juice, and a spiced cinnamon-clove syrup, topped with scoops of orange sherbet in each glass.

Let your garden become a part of your baking skills with these rich biscuits.

Smoky, tangy Texas pit barbecue sauce made with ketchup, vinegar, brown sugar, and hot pepper sauce. Ready in 25 minutes, this bold homemade BBQ sauce brings authentic Lone Star flavor to ribs, brisket, chicken, and more.

Greek kadaifi pastry with shredded dough layered around a cinnamon-almond filling, baked golden and soaked in honey-lemon syrup. A baklava cousin.

Waldorf style salad with crisp red apples, celery, raisins, sunflower seeds, and a light mayonnaise dressing. The classic American salad served on romaine.

Easy poached fish gently simmers fillets in a court-bouillon of water, white wine, lemon juice, sliced onion, peppercorns, allspice, and bay leaf. A lean, classic French method that keeps any fish moist and ready for sauces or salads.

Minted pears with honey walnuts poaches whole baby pears in honey-sweetened mint tea, then crowns them with caramelized walnuts. Elegant fruit dessert that works hot or chilled.

Uzvar is a traditional Ukrainian dried fruit compote simmered in apple cider with honey, cloves, and cinnamon. Warm, fruity, and gently spiced, it keeps in the fridge for up to two weeks.

Gateau sec aux noisettes: a French hazelnut macaroon tart with flaky pastry, raspberry puree, ground hazelnut filling, slivered almonds, and a caramelized sugar glaze. Elegant patisserie at home.

Moroccan lamb tagine slow-simmered with saffron, honey, cinnamon, dates, and toasted almonds. A fragrant North African braise with sweet-savory depth in every bite.

Toasted almonds ground to powder blend with beaten egg whites and sugar to create these crisp Italian amaretti cookies where lemon zest and almond extract deliver intense flavor in delicate, airy bites.

Fresh strawberry scones layer sliced berries and strawberry jam between two halves of a citrus-scented scone dough, then bake into wedges. A bakery-style stuffed scone sweetened with orange juice concentrate.

A zesty Southwestern marinade built on Bloody Mary mix, horseradish, Dijon mustard, and green chilies. Ready in 10 minutes, killer on chicken, lamb, or grilled steak.