7,271 lemony recipes

Oven-baked spare ribs in a tangy homemade barbecue sauce with ketchup, lemon juice, brown sugar, vinegar, and Worcestershire. Fall-off-the-bone tender after 2.5 hours.

Flour-free Passover cake layered with cinnamon apples and dried apricots, topped with walnuts and cinnamon sugar. Light, fruity, and made with matzoh meal.

Mediterranean spring salad with marinated new potatoes, feta, cucumber, tomato, and green pepper on mixed greens. Lemon-oregano-olive oil dressing doubles as marinade.

Sweet yeast dough topped with layers of tangy cream cheese, cinnamon apples, and buttery streusel. This dessert pizza combines the comfort of apple pie with the fun of pizza night.

Classic tabbouleh salad with bulgur wheat, fresh tomatoes, cucumber, mint, parsley, and a lemon-olive oil dressing. A no-cook Middle Eastern grain salad that improves as it chills.

Pumpkin roll cake with cinnamon, nutmeg, ginger, chopped nuts, and a sweet cream cheese filling. Rolled in a sugared towel while warm, then filled and chilled.

Traditional Irish baked herring stuffed with lemony breadcrumbs and braised in hard cider. A rustic, hearty supper that brings the taste of coastal Ireland to your table.

Teriyaki-marinated chicken stir-fried with rice, sesame seeds, walnuts, and fresh orange and lemon segments. A quick Japanese-inspired weeknight dinner with sweet citrus and savory umami in every bite.

Syrup-soaked semolina cake made with yogurt, toasted almonds, and butter, drenched in chilled lemon syrup while still hot. A beloved Middle Eastern dessert that serves 20.

A rich, egg-laden yeast bread studded with raisins and scented with anise, lemon zest, and orange zest. Makes 4 fragrant loaves with a tender, golden crumb.

This Eastern European compote simmers dried apples, pears, prunes, and raisins in apple cider with honey and warm spices. A make-ahead fruit dessert that improves over two weeks in the fridge.

Chilled Scandinavian raspberry soup, a silky cold fruit soup brightened with orange and lemon and a splash of white wine. Served cold over fresh orange sections with a swirl of sour cream and mint.

Hot potato and broccoli salad with a tangy lemon-basil oil dressing, garlic, scallions, and a kick of hot sauce. Mayo-free, picnic-friendly side that holds up at room temperature.

Greek mussel pilaf (pilafi me mythia) cooks short grain rice directly in mussel-and-wine broth. The seafood-stock pilaf of the Aegean coast.

A chilled beet borscht sweetened with apple juice and made creamy with nonfat yogurt. Roasted beets, lemon, and crunchy radish and cucumber garnish make this a stunning late summer soup.

Peanut cheese loaf made with salted peanuts, grated cheese, oatmeal, and bread crumbs baked into a savory vegetarian main. Serve sliced with mushroom or tomato sauce.