7,271 lemony recipes

Light carrot cake made with applesauce instead of oil and egg whites instead of whole eggs, studded with raisins and drizzled with a fresh orange glaze. Lower in fat but still full of flavor.

Southern-style pickled shrimp marinated overnight with red wine and tarragon vinegar, capers, onions, and bay leaves. A tangy, briny make-ahead appetizer for any gathering.

Slow-simmered marinara sauce with roasted garlic, anchovies, Italian plum tomatoes, and a strip of lemon peel for depth. Rich, savory, and worth the wait.

Hearty lentils simmered with bell peppers, hot chilies, and fresh tomatoes in Middle Eastern spices. Healthy vegetarian main or side served hot or cold.

Jerusalem artichokes and green beans tossed with walnut oil, lemon juice, garlic, and chopped walnuts. A diabetic-friendly vegetable side in 30 minutes.

Yeasted apple crescents with a maple syrup whole wheat dough and a fresh apple and date filling. Make the dough overnight and bake golden, buttery rolls the next morning.

Lemon cranberry pie layers ruby cranberry sauce under a creamy lemon icebox custard. A two-layer holiday pie with sweet-tart fireworks in every slice.

South Indian split pea and coconut curry sauce with mustard seeds, cumin, curry leaves, green chiles, and ginger. A creamy, spicy condiment for rice, dosa, or idli.

Classic Philadelphia snapper soup made with snapping turtle meat, veal knuckles, dry sherry, and tomatoes. A rich, old-school Pennsylvania tradition simmered for hours.

Sliced cold roast beef with a bright tomato-vinegar sauce and a creamy Caesar-Parmesan dipping sauce. A 10-minute no-cook platter that turns leftover roast beef into a dinner party spread.

Black beans cooked from scratch with lemon juice, then sauteed with mushrooms, green chiles, carrots, and cilantro over brown rice. Includes a basic bean recipe to start from dry.

Spice up your dinners with friends with this succulent chicken dish everyone will love!

Pineapple lemon upside-down muffins with crushed pineapple, maraschino cherries, brown sugar, and lemon zest baked in whole wheat. Flip them out for a caramelized top.

Loaded veggie sandwich on multigrain bread with mashed avocado, roasted red pepper, cucumber, tomato, cheddar, and alfalfa sprouts. No cooking required.

Penne tossed with blanched broccoli rabe, toasted raisins, garlic, and red pepper flakes, finished with lemon juice. A classic Southern Italian pasta that's naturally vegan.

Baked vegan pâté with toasted pecans, mushrooms, silken tofu, ginger, jalapeño, and roasted red pepper. Earthy, spicy, and spreadable, served warm or at room temperature.