2,152 lemony recipes

Rosemary leg of lamb studded with garlic and rubbed with lemon juice, rosemary, and pepper. A classic Sunday or Easter roast with a crisp exterior and juicy pink interior.

Easy poached fish gently simmers fillets in a court-bouillon of water, white wine, lemon juice, sliced onion, peppercorns, allspice, and bay leaf. A lean, classic French method that keeps any fish moist and ready for sauces or salads.

Waldorf style salad with crisp red apples, celery, raisins, sunflower seeds, and a light mayonnaise dressing. The classic American salad served on romaine.

Old-fashioned crab stew simmered low and slow in buttery milk with egg yolks and a splash of sherry. Garnished with lemon zest for a Lowcountry-inspired seafood supper.

Elegant French-style sea consomme blending beef stock and clam juice with a squeeze of lemon, topped with salted whipped cream. A 15-minute starter that feels luxurious.

Easy cold clam dip with cream cheese, Worcestershire, garlic, and a splash of hot sauce. Just blend, chill, and serve with chips or crackers for your next party spread.

Country-style pork ribs grilled over indirect heat and basted with a homemade tomato, brown sugar, and lemon barbecue sauce. Ninety minutes on the grill for tender, sticky, finger-licking ribs with sauce to spare.

This tasty and delicious dish made with chicken breasts and broccoli florets is simple and easy to make.

Pasta salad with fresh basil, ripe Roma tomatoes, parmesan, and a lemon-olive oil toss. A summer-ready cold pasta that lets a handful of garden ingredients shine.

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.

A zesty Southwestern marinade built on Bloody Mary mix, horseradish, Dijon mustard, and green chilies. Ready in 10 minutes, killer on chicken, lamb, or grilled steak.

Poached salmon steaks in white wine with a creamy horseradish, sour cream, and mint sauce made from the strained poaching liquid. A light, elegant fish dinner for two.

Blueberry-peach meringue shell filled with almond cream custard and topped with fresh sliced peaches and blueberries. A light, elegant, show-stopping summer dessert.

Baked trout smothered in a rich Creole-style Marguery sauce made with shrimp, crab meat, mushrooms, egg yolks, butter, and oyster liqueur. A New Orleans classic that serves 8.

Indian kachumber salad with cubed tomato, red onion, fresh chili, ginger, and lemon juice. A raw, no-cook side dish that pairs with any curry or grilled meat.

No-bake cherry cheesecake pie with fluffy cream cheese filling, sweetened condensed milk, and lemon juice in a graham cracker crust. Topped with cherry pie filling.