1,345 lemony recipes

Mexican Chicken Salad with sour cream, cilantro, capers, cumin, and hot sauce - a creamy, spicy no-cook lunch served on lettuce with fresh avocado wedges. Ready in 40 minutes.

Cajun-style crab boil with live blue crabs, corn on the cob, red potatoes, and tri-color peppers. A one-pot Southern seafood feast ready in 30 minutes that serves 4.

Red, White and Blue Cheesecake with a chocolate wafer crust, orange and lemon zest filling, topped with fresh raspberries and blueberries. The showstopper 4th of July dessert that chills overnight.

Lamb Creole gumbo with browned riblets, stewed tomatoes, okra, black-eyed peas, white wine, and lemon. A Cajun-Louisiana stew with a lamb twist that freezes well.

Creamy salmon pasta tossed in a dill and Dijon cream sauce over fettuccine, using pantry-friendly canned salmon. A quick, comforting 30-minute weeknight dinner with a bright lemon finish.

The reputation of fruitcake has been tarnished but store bought and candied fruitcakes. Using dried instead of candied fruit demonstrates what fruitcake is supposed to be.

Whole wheat cranberry bread for the bread machine, with maple-soaked fresh cranberries, citrus zest and buttermilk powder. Hearty wholegrain crumb with tart-sweet bursts in every slice.

Chilled raspberry soup with sour cream, dry sherry, pineapple juice, and grenadine, thickened with gelatin and refrigerated overnight. An elegant cold dessert soup.

Illinois apple pie stars Granny Smith apples with brown sugar, cinnamon, and nutmeg tucked under a milk-washed, sugar-dusted double crust. A Midwestern classic that bakes up golden and bubbly.

Dilly beef salad with cubed cooked beef, stuffed olives, pickled onions, and green pepper in a beer and dill mayonnaise dressing. A tangy, cold meat salad for lunch or picnics.

Vegetable miso soup brightened with sweet green peas, scallion, jalapeño, garlic, and dulse seaweed. A fresh, 30-minute twist on the classic Japanese starter.

Traditional fruitcake loaded with dried apricots, golden raisins, candied fruit, almonds, and cherries, aged for weeks for deep flavor.

Moroccan-style roast chicken with ginger, saffron, cilantro, and parsley, finished with a green olive and lemon zest pan sauce. Braised then roasted golden.

A Star Trek spin on classic tabbouleh: fluffy bulgur (aka quadrotriticale) tossed with cucumber, tomatoes, green onions, fresh parsley, mint, lemon juice, and olive oil. Boldly go where no grain salad has gone before.

Buttermilk-soaked chicken breasts pan-fried in a seasoned flour crust, drizzled with honey bourbon butter sauce and topped with chopped pecans.

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.