7,271 lemony recipes

Colorful wagon wheel pasta salad tossed with sautéed red and green peppers, fresh dill, and a zesty Dijon red wine vinaigrette. A crowd-pleasing potluck side that serves 8.

Pan-fried bass in a Dijon mustard batter with Worcestershire, lemon, and cayenne. Golden, crispy fried fish with a tangy mustard kick, ready in 30 minutes.

From the McCall's recipe card collection, Our Rich Heritage card #5A

Tender duck breast meets creamy avocado and bright orange segments in this elegant no-cook salad. Topped with toasted pecans and citrus mayo, it's a showstopper appetizer.

Spinach pasta with red peppers tosses wide spinach noodles in a garlic-heavy sauce of sauteed capers, basil, rosemary, and sweet red peppers. Light, vibrant, and oil-free.

Sabayon sauce made with egg yolks, red and white wine, sherry, and fresh citrus, spooned warm over strawberry ice cream sundaes. A French classic for entertaining.

Inn Chicken marinates boneless breasts overnight in sour cream, garlic, lemon juice, and Tabasco, then coats them in breadcrumbs and bakes with melted butter until golden.

Mediterranean tomato salad with Vidalia onions, fresh herbs, and lemon dressing. Cilantro and mint brighten this Middle Eastern side. Serve with pita or as falafel topping.

Angel hair pasta tossed in a lemon-pesto vinaigrette with broiled chicken, blanched zucchini, and toasted pine nuts. Serve warm or chilled for an easy summer meal.

Keftes de prassa, Sephardic leek meatballs with ground beef, cumin, turmeric, dill, and sesame seeds. Pan-fried and served with lemon wedges or vinegar.

Retro frozen cranberry cream cheese salad with a tart cranberry layer topped with whipped cream cheese, nuts, and whipping cream. A vintage holiday side served on lettuce leaves.

Gumdrop fruit salad: a retro church-potluck classic with pineapple, grapes, marshmallows, gumdrops, and pecans bound in whipped cream and a cooked pineapple-lemon dressing.

Classic cheesecake supreme with a cinnamon-walnut graham cracker crust and a creamy lemon-vanilla filling, plus four variations: low-fat berry marble, sour cream, chocolate, and chocolate swirl.

No-bake fresh peach pie with ripe peach wedges arranged in a swirl pattern, glazed with melted apricot preserves on a graham cracker crust. A summer dessert that lets perfectly ripe peaches do all the work.

Curry-dusted fish fillets pan-sautéed alongside golden bananas and crisp celery. This Indian-inspired 20-minute skillet dinner pairs savory, sweet, and spiced flavors in every bite.

Fresh cucumber rounds hollowed out and filled with roasted eggplant paté blended with almonds, garlic, and parsley. A cool, elegant vegetarian appetizer that looks as good as it tastes.