1,345 lemony recipes

Summer succotash with fresh corn, lima beans, zucchini, and grape tomatoes topped with seared sea scallops and a bright parsley drizzle. A seasonal one-pan main that eats like a cookout on a plate.

Soft banana oatmeal cookies packed with walnuts, warm spices, and a tangy mashed-banana frosting. Old-fashioned cookies with a fruity lemon-bright finish.

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.

Homemade Worcestershire sauce with anchovies, fresh horseradish, molasses, jalapeno, and whole cloves simmered for an hour and aged. A complex, from-scratch condiment that beats bottled.

Quick, easy and delicious caesar salad is always popular. It goes well with almost all the main course.

Potato and onion koora is a South Indian potato dish bloomed in mustard seeds, urad dal, ginger, and green chiles. Chunky, lemony, deeply spiced, and ready in 40 minutes.

Apfelquarkkuchen, the German apple and cream cheese kuchen, layers a tender yeast-dough base with cinnamon-tossed Granny Smith apples and a sweetened cream cheese topping. Traditional bakery-style.

Apple cranberry pie with Granny Smith slices, whole cranberries, and an oat-cinnamon crumble topping. The Thanksgiving pie that combines pie and crisp.

Old-fashioned veal stew is the French classic blanquette de veau: blanched veal gently simmered with pearl onions, mushrooms, and chicken stock, finished with a velvety egg-yolk and cream velouté sauce.

A vibrant pasta salad loaded with steamed broccoli, cherry tomatoes, mushrooms, artichoke hearts, and feta in a creamy herb dressing made with cottage cheese and fresh herbs.

Russian salmon coulibiac: flaked salmon, rice, mushrooms, hard-boiled eggs, and dill wrapped in flaky puff pastry. A showstopper main course with deep Russian roots.

Moist wholemeal zucchini cake topped with sliced apple, crunchy walnuts, and warm allspice. Baked in a ring tin, this one's brilliant warm or cold with a cuppa.

A European-style layered chocolate cake with rum-laced frosting, warm cinnamon, and a hint of lemon zest. Two thin cake strips sandwiched with rich chocolate buttercream.

Vegetarian paella simmers brown rice with saffron, leeks, peas, and black olives in a single pan. Spanish one-pot meatless main with golden hue from real saffron threads. Serve with toasted nuts.

Grilled butterflied leg of lamb rubbed with crushed rosemary and marinated in red Burgundy wine, olive oil, lemon juice, and garlic. No mint, just herbs and smoke over mesquite charcoal.

Penne pasta salad with kalamata olives, dried currants, toasted pine nuts, and red onion in a curry-cumin parsley vinaigrette. A Mediterranean-meets-Indian make-ahead side.