Recipes with lemon
1,558 recipes
Hutchinson Beef Tongue with Raisin Sauce
Old-fashioned beef tongue simmered tender, sliced thin, and served with a sweet-tart raisin sauce. Classic nose-to-tail dish from the Pennsylvania Dutch and German-American kitchen tradition.
Veal Francaise
Classic veal francaise with egg-dipped cutlets sautéed in butter, then simmered in a bright lemon, white wine, and chicken broth sauce. Italian-American comfort at its finest, ready in 40 minutes.
Slow Cooker Paupiettes De Boeuf with Mushroom Stuffing
If you're treating your loved one to a romantic dinner, try this succulent beef dish that is sure to please them!
Hot Wassail
Hot wassail made with apple juice, pineapple juice, and cranberry juice simmered with cinnamon, cloves, nutmeg, and lemon. A non-alcoholic holiday punch ready in 15 minutes.
Bohemian Braid
This simple, but scrumptious bread is made with almonds, pecans and maraschino cherries.
Grilled Langoustines with Garlic Butter
Split langoustines grilled with garlic, parsley, and lemon butter for a sweet, smoky shellfish main with seared edges. An elegant 20-minute restaurant-style dish that works equally well on a stovetop grill pan or outdoor grill.
Sauteed Orange Roughy
Sauteed orange roughy in white wine with garlic, dill, and mushrooms. A light, quick-cooking fish dinner ready in under 30 minutes with a simple pan sauce and fresh lemon.
Basel Honey-Spice Cookies (Basel Leckerli)
Traditional Swiss Basel Leckerli: honey-spice cookie bars with cinnamon, cloves, candied peels, kirsch, and almonds under a crackly sugar glaze. Makes 50 to 60 bars that keep for weeks.
Avocado Terrine
Layered avocado terrine with Dijon mustard and whipped cream, sliced and served with poached shrimp and a fresh basil tomato cream sauce. A showstopping chilled appetizer for special occasions.
Roast Duck with Cranberry Sauce
Roast duck with a port wine cranberry sauce made from the pan drippings, orange juice, and brown sugar. Lemon-rubbed and roasted until the skin is shatteringly crisp.
Narsai's Pomegranate Lamb
Butterflied leg of lamb marinated overnight in pomegranate juice, red wine, garlic, and basil, then grilled or roasted. A show-stopping Persian-inspired main course.
Schweineschnitzel
This German schweineschnitzel is a classic and traditional dish that's made of lean pork, coated with egg and cread crumbs and fried in the butter. It's crispy outside and tender inside.
Scalone
Scalone seafood patties combining ground abalone and sea scallops, pan-fried in butter and oil. A West Coast specialty that stretches expensive abalone into family dinner.
Shrimp Scampi Gambino-Style
A scrumptious shrimp dish made with finely chopped shallots, parsley leaves and red hot pepper sauce.
Seafood Thermidor
Seafood thermidor casserole with poached fish, crab, shrimp, and scallops in a creamy mustard-wine sauce. Topped with buttery breadcrumbs and broiled until golden.
Seafood Thermidor
Seafood thermidor casserole with poached fish, crab, shrimp, and scallops in a creamy mustard-wine sauce. Topped with buttery breadcrumbs and broiled until golden.
Old-fashioned beef tongue simmered tender, sliced thin, and served with a sweet-tart raisin sauce. Classic nose-to-tail dish from the Pennsylvania Dutch and German-American kitchen tradition.
Classic veal francaise with egg-dipped cutlets sautéed in butter, then simmered in a bright lemon, white wine, and chicken broth sauce. Italian-American comfort at its finest, ready in 40 minutes.
If you're treating your loved one to a romantic dinner, try this succulent beef dish that is sure to please them!
Hot wassail made with apple juice, pineapple juice, and cranberry juice simmered with cinnamon, cloves, nutmeg, and lemon. A non-alcoholic holiday punch ready in 15 minutes.
This simple, but scrumptious bread is made with almonds, pecans and maraschino cherries.
Split langoustines grilled with garlic, parsley, and lemon butter for a sweet, smoky shellfish main with seared edges. An elegant 20-minute restaurant-style dish that works equally well on a stovetop grill pan or outdoor grill.
Sauteed orange roughy in white wine with garlic, dill, and mushrooms. A light, quick-cooking fish dinner ready in under 30 minutes with a simple pan sauce and fresh lemon.
Traditional Swiss Basel Leckerli: honey-spice cookie bars with cinnamon, cloves, candied peels, kirsch, and almonds under a crackly sugar glaze. Makes 50 to 60 bars that keep for weeks.
Layered avocado terrine with Dijon mustard and whipped cream, sliced and served with poached shrimp and a fresh basil tomato cream sauce. A showstopping chilled appetizer for special occasions.
Roast duck with a port wine cranberry sauce made from the pan drippings, orange juice, and brown sugar. Lemon-rubbed and roasted until the skin is shatteringly crisp.
Butterflied leg of lamb marinated overnight in pomegranate juice, red wine, garlic, and basil, then grilled or roasted. A show-stopping Persian-inspired main course.
This German schweineschnitzel is a classic and traditional dish that's made of lean pork, coated with egg and cread crumbs and fried in the butter. It's crispy outside and tender inside.
Scalone seafood patties combining ground abalone and sea scallops, pan-fried in butter and oil. A West Coast specialty that stretches expensive abalone into family dinner.
A scrumptious shrimp dish made with finely chopped shallots, parsley leaves and red hot pepper sauce.
Seafood thermidor casserole with poached fish, crab, shrimp, and scallops in a creamy mustard-wine sauce. Topped with buttery breadcrumbs and broiled until golden.
Seafood thermidor casserole with poached fish, crab, shrimp, and scallops in a creamy mustard-wine sauce. Topped with buttery breadcrumbs and broiled until golden.
