Recipes with lemon
1,558 recipes
Basil Sauce
Classic French beurre blanc with fresh basil, Chablis, shallots, clam juice, and cream whisked with butter until velvety smooth. A luxurious 30-minute sauce built for seafood.
Diane's Sugar Cookies
Buttery rolled sugar cookies with a hint of sour cream and fresh lemon zest, cut into any shape you like and sprinkled with crunchy granulated sugar. A chilled dough that rolls out beautifully every time.
Double-Crust Lemon Pie
Old-fashioned double-crust lemon pie filled with thin lemon slices in a buttery sugar-egg filling, topped with a cinnamon-sugar crust. Tart, sweet, and meant to be served warm.
Chicken Tonnato D'Este
Italian chicken tonnato: poached breasts sliced thin and draped in a silky sauce of tuna, anchovies, mayonnaise, white wine, and lemon. Served cold with capers and parsley. Elegant and make-ahead friendly.
Shrimp Floridan En Papilate
Florida-style shrimp baked en papillote in a tangy blue cheese, cream cheese, and sour cream sauce with garlic, parsley, and sauterne wine. Wrapped in foil packets for easy cleanup and maximum flavor.
Shrimp Baleares
A scrumptious shrimp dish that's made with anchovy fillets, ripe tomatoes and white wine.
Wiener Backhendl Viennese Fried Chicken
Classic Wiener Backhendl, the traditional Viennese fried chicken with a shattering breadcrumb crust. Marinated in lemon juice, pan-fried in butter, then baked until impossibly crisp.
Raspberry Mousse
Raspberry mousse folds Italian meringue made with hot sugar syrup into whipped cream and seedless raspberry purée for an airy, intensely fruity dessert. Served with extra raspberry sauce drizzled over the top.
Pasta Primavera Gregory
Room temperature pasta primavera with green and white fettuccine, prosciutto, snow peas, and a raspberry vinegar dressing. Finished with Parmesan and citrus zest.
Viennese Nut Squares
Layered Austrian bar cookies with a buttery shortcrust, apricot preserves, a fluffy pecan meringue filling, and a lattice top. Old-world baking at its finest.
Fennel-Pork Ragout
Tender pork medallions braised with fennel, mushrooms, and wine in a rich tomato ragout. This Italian-inspired one-pan dinner is comfort food at its finest.
Crispy Fried Noodles
Crispy fried rice vermicelli (mee krob) tossed with tangy tamarind syrup, bean sprouts, cilantro, and green onions. Classic Thai sweet, sour, salty noodle dish with shattering crunch.
Avocado Gazpacho
Avocado Gazpacho skips the tomato and builds a green chilled soup from cucumber, avocado, fresh dill, and a splash of vodka. Half the avocado blends smooth, half stays chopped for texture.
Carrot Cake (Aargau)
Swiss Aargau carrot cake made with ground almonds, grated carrots, kirsch, and cornstarch instead of flour. Finished with apricot glaze, fondant icing, and marzipan carrots.
Dried Fruit Compote
Fruit compotes are a typical dessert for a Sabbath meat meal.
Kalbschnitzel in Currysosse (Veal Steaks in Curry)
German veal cutlets in a quick curry cream sauce with tomato paste, lemon juice, and a splash of cognac. A unique cross-cultural dish ready in 30 minutes.
Classic French beurre blanc with fresh basil, Chablis, shallots, clam juice, and cream whisked with butter until velvety smooth. A luxurious 30-minute sauce built for seafood.
Buttery rolled sugar cookies with a hint of sour cream and fresh lemon zest, cut into any shape you like and sprinkled with crunchy granulated sugar. A chilled dough that rolls out beautifully every time.
Old-fashioned double-crust lemon pie filled with thin lemon slices in a buttery sugar-egg filling, topped with a cinnamon-sugar crust. Tart, sweet, and meant to be served warm.
Italian chicken tonnato: poached breasts sliced thin and draped in a silky sauce of tuna, anchovies, mayonnaise, white wine, and lemon. Served cold with capers and parsley. Elegant and make-ahead friendly.
Florida-style shrimp baked en papillote in a tangy blue cheese, cream cheese, and sour cream sauce with garlic, parsley, and sauterne wine. Wrapped in foil packets for easy cleanup and maximum flavor.
A scrumptious shrimp dish that's made with anchovy fillets, ripe tomatoes and white wine.
Classic Wiener Backhendl, the traditional Viennese fried chicken with a shattering breadcrumb crust. Marinated in lemon juice, pan-fried in butter, then baked until impossibly crisp.
Raspberry mousse folds Italian meringue made with hot sugar syrup into whipped cream and seedless raspberry purée for an airy, intensely fruity dessert. Served with extra raspberry sauce drizzled over the top.
Room temperature pasta primavera with green and white fettuccine, prosciutto, snow peas, and a raspberry vinegar dressing. Finished with Parmesan and citrus zest.
Layered Austrian bar cookies with a buttery shortcrust, apricot preserves, a fluffy pecan meringue filling, and a lattice top. Old-world baking at its finest.
Tender pork medallions braised with fennel, mushrooms, and wine in a rich tomato ragout. This Italian-inspired one-pan dinner is comfort food at its finest.
Crispy fried rice vermicelli (mee krob) tossed with tangy tamarind syrup, bean sprouts, cilantro, and green onions. Classic Thai sweet, sour, salty noodle dish with shattering crunch.
Avocado Gazpacho skips the tomato and builds a green chilled soup from cucumber, avocado, fresh dill, and a splash of vodka. Half the avocado blends smooth, half stays chopped for texture.
Swiss Aargau carrot cake made with ground almonds, grated carrots, kirsch, and cornstarch instead of flour. Finished with apricot glaze, fondant icing, and marzipan carrots.
Fruit compotes are a typical dessert for a Sabbath meat meal.
German veal cutlets in a quick curry cream sauce with tomato paste, lemon juice, and a splash of cognac. A unique cross-cultural dish ready in 30 minutes.
