7,271 lemony recipes

Flowerpot banana bread: classic banana walnut bread baked in a clay flowerpot in a slow cooker for an unusual conversation-piece presentation. Rustic gift idea with a 1970s charm.

Veal scallopini with onions, green peppers, and mushrooms in a lemony, garlic-mustard sauce. Microwave-finished Italian-American classic ready quickly.

Quick caramel apple pie with quartered caramel candies, caramel ice cream topping, diced unpeeled apples, and a pecan topping. Uses a store-bought crust for easy assembly.

We've kept all the great flavor of the original zesty chicken wings but eliminated some of the fat by using skinless breasts.

Tender squid rings stir-fried in a fiery paste of almonds, chiles, and shrimp paste, then simmered in coconut milk with tamarind and lemongrass. Serve this bold Indonesian sambal over steamed rice.

Streusel apple pie with a creamy sour cream custard binding tender chopped apples and a hint of lemon zest in a single crust. A tangy, rich twist on classic apple pie, easy enough for any baker.

Hungarian goulash soup with tender beef cubes, paprika, green peppers, and caraway seeds simmered in beef stock. A hearty one-pot soup that tastes even better the next day.

Dairy-free tofu cheesecake with a graham cracker crust, crushed pineapple, orange juice, and honey. Silky smooth filling with no cream cheese needed. Topped with fresh kiwi slices.

Hearty white bean and lamb shank soup simmered low and slow with sage, garlic, and a bright squeeze of lemon. Freezer-friendly and feeds a crowd.

Som tam, the iconic Thai green papaya salad pounded in a mortar with chilies, garlic, lime, peanuts, and long beans. A bright, fiery, crunchy salad scooped up with cabbage leaves.

Choose wild salmon to reap the health benefits of this fatty fish. Wild salmon is easily identifiable as its flesh is bright red and contains very little fat (very thin white stripes in the flesh). Since wild salmon swim in the wild eating what nature intended them to eat, their nutritional profile is more complete. Farmed salmon, by comparison, are fed an unnatural diet of soy and corn (never found naturally growing in the ocean!) along with chicken and feather meal. This unnatural diet means that the nutritional content of farmed salmon is markedly different from the wild variety. In particular, its omega-3 fatty acid content is much lower. Farmed salmon also contain a lot more fat (since they can't swim around as freely) and are often carriers of toxic viruses.

Italian fisherman's bread with golden raisins, candied citrus peels, fennel seeds, and Marsala wine. A rich, buttery quick bread with no yeast, scored in a decorative grid.

Light fruitcake is the pale, buttery holiday classic: candied pineapple, cherries and citron with golden raisins, pecans and walnuts, brightened with lemon and vanilla, then brandy-soaked and aged for weeks.

Salmon manicotti stuffed with pink salmon, broccoli, and cottage cheese, baked in a creamy lemon-dill sauce with Parmesan. A lighter take on stuffed pasta.

Palm Beach pineapple squares: a chocolate walnut cake base topped with a lemon-scented pineapple layer, baked together into one tropical dessert bar.

A wholesome baked vegetable pâté built on ground sunflower seeds, whole wheat flour, and grated carrots and potato. Earthy, nutty, and spreadable, this vegan appetizer serves a crowd of 20 and pairs with crackers or crusty bread.