2,153 lemony recipes

Chicken Francaise: Parmesan-crumbed chicken cutlets browned crisp, then baked in a bright lemon-butter sauce with garlic and parsley. The Italian-American classic, served over rice to soak up every drop.

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.

Lemon macadamia cookies with cream cheese in the dough for a soft, cakey texture and bright citrus flavor. Buttery macadamia nuts in every bite. Low and slow baking keeps them tender.

Shrimp and tomato in scallop shells with garlic, fennel seed, lime juice, and parsley. A quick, elegant appetizer or light main that comes together in 30 minutes.

Fresh spinach and walnut salad with green onions in a simple lemon-olive oil dressing. A crisp, vegan side salad with a salt-wilting technique for tender leaves.

Lemon & Garlic Broiled or Grilled Chicken Breasts recipe

Portobello, basil, and tomato sandwich (PBT) on garlic-rubbed grilled sourdough with a lemony mayo spread. A vegetarian take on the BLT with meaty grilled mushrooms instead of bacon.

Smoked salmon steaks rubbed with hot sweet mustard, dill, lemon, and minced onion. Low and slow in the smoker until flaky and loaded with sweet heat.

Ricotta pudding baked in individual cups until puffed and golden, made with part-skim ricotta, lemon zest, and a folded egg white for souffle-like lift. A light Italian-style dessert.

Salmon scampi seared in bacon drippings and finished with marsala wine, butter, garlic, and herbs. A pan-to-oven main course served over rice.

Indian-spiced broiled swordfish marinated overnight in cumin, coriander, dry mustard, garam masala, and lemon juice. Bold, aromatic, and crispy-edged.

Grilled fish fillets in balsamic-ginger marinade: light, bright, low-fat fish fillets marinated in balsamic vinegar, lemon, garlic, and fresh ginger, then quickly grilled. Heart-healthy summer dinner.

Vegan mushroom spread made with sauteed leeks, garlic, oregano, and a hit of horseradish, pureed smooth. A savory appetizer for crackers, crostini, or turnover filling.

Pan-fried fish fillets with Jerusalem artichokes braised in white wine, rosemary, lemon, and heavy cream. An elegant dish where the artichokes melt into a thick, silky sauce.

Kokt Orrett, a traditional Norwegian poached trout in vinegar water, served with whipped parsley butter and lemon wedges. A gentle, minimal cooking method that lets fresh trout speak for itself.

Mini salmon burgers made with canned salmon, crushed saltine crackers, dill, and lemon juice. Pan-fried until golden for a quick appetizer or light main.