7,271 lemony recipes

Old-fashioned crab stew simmered low and slow in buttery milk with egg yolks and a splash of sherry. Garnished with lemon zest for a Lowcountry-inspired seafood supper.

Wonderful to serve at a picnic or backyard supper.

Whipped cream cheese and sour cream folded with caviar, fresh dill, grated onion, and a squeeze of lemon. A 15-minute no-cook appetizer dip that turns any gathering into something special.

Wild game sauerbraten made with elk or deer marinated 48 hours in vinegar with cloves, bay leaves, and peppercorns, then braised and served with tangy gravy.

Whiskey sour marinated sirloin steak with bourbon, lemon juice, orange juice, and whole peppercorns. A cocktail-inspired marinade for grilling a thick-cut 2-inch steak.

Creamy curry dip made with mayonnaise, honey, ketchup, curry powder, and hot sauce. Served in a hollowed red cabbage bowl with raw vegetables for a stunning party appetizer.

Quick herbed white bean dip with cannellini beans, garlic, lemon, olive oil, cumin, and oregano. The 10-minute Mediterranean appetizer that's lighter than hummus and just as versatile.

Quick skillet paella with butter-sauteed shrimp, ham strips, green peas, olives, and cherry tomatoes over seasoned rice. A 30-minute shortcut to Spain's most famous dish.

Mexican meatball tidbits made with ground beef, cornmeal, and chili seasoning simmered in a spicy tomato-lemon sauce. Bite-sized party appetizers served with toothpicks.

Radicchio leaves brushed with lemon oil and filled with melted Monterey Jack cheese. A 5-ingredient, low-carb appetizer ready in under 10 minutes.

Ruby pears poached in Beaujolais wine with currant jelly, rosemary, vanilla bean, and whole cloves. Pressure cooked and chilled 24 hours for deep ruby color.

Salatet hummus, a Middle Eastern chickpea salad made from dried chickpeas tossed with parsley, onion, garlic, lemon juice, olive oil, and cayenne.

Spinach dip in a bread bowl with cream cheese, water chestnuts, nutmeg, and cayenne. Hollow out a round loaf, fill it up, and rip bread to scoop.

Uma Salada Portuguesa, a classic Portuguese mixed green salad with lettuce, watercress, tomatoes, purple onion rings, stuffed olives, and a simple lemon vinaigrette. Fresh, bright, and ready in 20 minutes.

Grilled mustard turkey cutlets broiled with a tangy Dijon, mayo, and lemon juice coating. Ready in 15 minutes for a quick, lean weeknight dinner with golden, crispy edges.

Mixed greens with cumin steams a tangle of greens, then tosses them with a garlic-parsley-cilantro paste bloomed in cumin and paprika oil. Vegan, gluten-free Moroccan-inspired side dish.