Recipes with lemon
1,558 recipes
Grape Nut Roll (Soutzouki)
Soutzouki, the traditional Greek grape-and-walnut candy. A chewy grape-juice gel thickened with pectin, studded with whole walnuts and rolled into a log to slice. Naturally fruit-sweet, no candy thermometer needed.
Chickpea Soy Sauce Hummus
Traditional chickpea hummus made from dried beans soaked overnight, cooked until tender, then blended with tahini, garlic, soy sauce, and lemon juice. Makes a large batch for freezing.
Trout Marguery
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.
Easy Pork Chops with Dill
Braised pork chops with a brown sugar, Dijon mustard, and dill glaze, topped with lemon slices and simmered in white wine. A one-skillet dinner with bold flavor.
Jamie Oliver Chicken Fajitas
Jamie Oliver chicken fajitas done as a full spread: smoky paprika chicken, charred peppers, crispy cumin beans, brown rice, and a fresh blender salsa, wrapped in warm tortillas with feta and lime.
Nier Beurre
Nier beurre: traditional Jersey-style apple butter cooked down in reduced cider with orange, lemon, and allspice. A thick, dark, intensely appley spread from the British Isles.
Hoomus
Homemade hummus from scratch using dried chickpeas, a pound of tahini, fresh lemon, and a freeze-to-soften trick for ultra-creamy texture. Middle Eastern dip that puts store-bought tubs to shame.
Grape Torte
German grape torte with halved grapes folded into a whipped egg white and ground almond filling, baked in a buttery lemon-scented shortcrust shell. A traditional autumn Kuchen.
Tangy Flounder or Sole(Hl)
Broiled flounder or sole marinated in balsamic vinegar, lemon juice, and dry mustard. A light, lean fish dinner that's low in fat and ready to eat in under 10 minutes of cook time.
Artichoke Soup
Silky pureed artichoke soup with cream, lemon juice, and white pepper. Serve it chilled for summer or gently warmed for cooler days.
Bourride a la Toulonaise
Classic Provencal fish stew from Toulon with assorted fish, mussels, and crawfish in a silky egg yolk-thickened broth. Fennel, leeks, and garlic croutons round out this elegant one-pot.
Shallow-Poached Sea Bass
Poaching can be done with or without a lid. Covering the pan will increase the temperature of the poaching liquid.
Oyster Croquettes
Crispy deep-fried oyster croquettes wrapped in a mushroom-shallot bechamel, breaded and fried golden. An elegant French-style seafood appetizer with a creamy, briny center.
Golden Wardens
Golden Wardens are whole pears poached slowly in honey, white grape juice, and lemon until the syrup turns burnished and the fruit collapses to butter-soft. An English heritage dessert built for the hardest, most stubborn pears.
Gingered Apple - Cranberry Pie
Double-crust apple cranberry pie with crystallized ginger, lemon zest, and allspice. Decorated with pastry leaves and finished with demerara sugar for sparkle.
Grilled Swordfish with Citrus Salsa
Creole-spiced grilled swordfish with a fresh citrus salsa of orange, lemon, and lime segments, honey, and cilantro. Served over crispy fried corn tortilla strips.
Soutzouki, the traditional Greek grape-and-walnut candy. A chewy grape-juice gel thickened with pectin, studded with whole walnuts and rolled into a log to slice. Naturally fruit-sweet, no candy thermometer needed.
Traditional chickpea hummus made from dried beans soaked overnight, cooked until tender, then blended with tahini, garlic, soy sauce, and lemon juice. Makes a large batch for freezing.
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.
Braised pork chops with a brown sugar, Dijon mustard, and dill glaze, topped with lemon slices and simmered in white wine. A one-skillet dinner with bold flavor.
Jamie Oliver chicken fajitas done as a full spread: smoky paprika chicken, charred peppers, crispy cumin beans, brown rice, and a fresh blender salsa, wrapped in warm tortillas with feta and lime.
Nier beurre: traditional Jersey-style apple butter cooked down in reduced cider with orange, lemon, and allspice. A thick, dark, intensely appley spread from the British Isles.
Homemade hummus from scratch using dried chickpeas, a pound of tahini, fresh lemon, and a freeze-to-soften trick for ultra-creamy texture. Middle Eastern dip that puts store-bought tubs to shame.
German grape torte with halved grapes folded into a whipped egg white and ground almond filling, baked in a buttery lemon-scented shortcrust shell. A traditional autumn Kuchen.
Broiled flounder or sole marinated in balsamic vinegar, lemon juice, and dry mustard. A light, lean fish dinner that's low in fat and ready to eat in under 10 minutes of cook time.
Silky pureed artichoke soup with cream, lemon juice, and white pepper. Serve it chilled for summer or gently warmed for cooler days.
Classic Provencal fish stew from Toulon with assorted fish, mussels, and crawfish in a silky egg yolk-thickened broth. Fennel, leeks, and garlic croutons round out this elegant one-pot.
Poaching can be done with or without a lid. Covering the pan will increase the temperature of the poaching liquid.
Crispy deep-fried oyster croquettes wrapped in a mushroom-shallot bechamel, breaded and fried golden. An elegant French-style seafood appetizer with a creamy, briny center.
Golden Wardens are whole pears poached slowly in honey, white grape juice, and lemon until the syrup turns burnished and the fruit collapses to butter-soft. An English heritage dessert built for the hardest, most stubborn pears.
Double-crust apple cranberry pie with crystallized ginger, lemon zest, and allspice. Decorated with pastry leaves and finished with demerara sugar for sparkle.
Creole-spiced grilled swordfish with a fresh citrus salsa of orange, lemon, and lime segments, honey, and cilantro. Served over crispy fried corn tortilla strips.
