Recipe Sifter

Kobi-Batata Shaak is a Gujarati dry curry of potatoes and cabbage with cumin seeds, coriander, turmeric, and red pepper flakes. Vegan, one-skillet, and finished with fresh cilantro and lemon.

Kokoretsi recipe with lamb sweetbreads, heart, and kidneys marinated in lemon-oregano, skewered, wrapped in sausage casing, and grilled over charcoal.

Sweet and tangy homemade BBQ sauce with brown sugar, chili sauce, lemon juice, and dry mustard. Simmers in 30 minutes and pairs with chicken, pork, or sausages.

Kythoni peltes is a traditional Greek quince jelly scented with rose geranium leaves and lemon juice. A slow, old-world preserve that turns jewel-pink as it sets.

Tender lamb shoulder simmered with whole artichoke bottoms in a lime-spiked Mexican chili base. An elegant twist on traditional chili that pairs earthy lamb with the delicate flavor of fresh artichokes.

Lamb cutlets pan-fried in ghee and served with an aromatic coffee sauce made with honey, Worcestershire, cardamom, mace, cinnamon, and lemon juice.

Greek lamb and artichoke stew finished with a silky avgolemono egg-lemon sauce, scented with fresh mint. A spring Easter classic from the Mediterranean table.

Zucchini bread with a bright citrus twist from lemon zest and orange extract, spiced with cinnamon and ginger. Moist, tender, and loaded with grated zucchini.

Lavender-pepper pears are ripe Bartlett pears sprinkled with crumbled lavender, cracked black pepper, and lemon juice. An elegant no-cook fruit dessert.

Grilled butterflied leg of lamb rubbed with olive oil, dried rosemary, and lemon zest. Four ingredients, grilled to pink, and finished with butter for a showpiece roast.

Lemon thyme fish steaks marinate in soy sauce, white wine, lemon zest, and thyme, then cook in the microwave in 5 minutes flat. Healthy weeknight fish dinner with no oven needed.

Lemon apricot pie blends sweetened condensed milk with bright lemon juice and apricot pulp into a no-bake filling, then crowns it with whipped cream or meringue. A retro five-ingredient icebox pie.

Lemon quick bread with fresh lemon zest and chopped nuts, finished with a tart lemon glaze soaked in while still hot. Bright, tender, and easy to make.

Lemon loaf cake with a sticky lemon glaze and homemade lemon ice on the side. A two-part dessert with a tender citrus pound cake and a tart granita-style ice for the perfect summer-afternoon plating.

Lemon broccoli with garlic oil and fresh lemon juice. A simple boiled-then-sauteed side dish that brightens any plate.

Lemon-marinated chicken breast with a saffron pine nut and olive sauce served over vegetable couscous. A Moroccan-inspired three-component dinner with bold North African flavors.