7,813 lemon icing recipes

Vegan curry marinade with safflower oil, white wine, lemon juice, and shallots. Brush it on grilled eggplant and potatoes or use it to marinate cubed tempeh for bold, spiced flavor.

Grilled bourbon chicken basted with a sticky glaze of bourbon whiskey, dark brown sugar, ketchup, Worcestershire, and garlic. Sweet, smoky, and charred at the edges. Backyard BBQ gold.

Pfeffernuesse are traditional German Christmas peppernut cookies, fragrant with cinnamon, clove, nutmeg and a hint of black pepper, studded with citron and almonds and a touch of brandy. A heritage holiday cookie.

Tom yam het is the vegan Thai hot and sour mushroom soup with oyster mushrooms, lemongrass, kaffir lime leaves, and chili. Built on vegetable stock and Nam Prik Pow chili paste for a quick 30-minute bowl.

Boiled shrimp marinated overnight in a fiery herb oil with hot sauce, Old Bay, garlic, basil, oregano, and thyme. A bold, zesty appetizer that feeds a crowd. Makes 25.

Butterflied shrimp topped with a buttery crab, scallion, and hot-sauce stuffing, microwaved fast for an easy two-person seafood dinner. Ready in 30 minutes flat.

Fourth of July grilled Cornish hens split lengthwise and basted with a lemon-garlic-Italian dressing marinade. Backyard BBQ centerpiece that feeds eight for summer holidays.

Cranberry-raspberry meringue pie with a tart juice concentrate filling, buttery egg yolk custard, and golden toasted meringue. A vibrant twist on classic meringue pie.

Chilled shrimp salad tossed with fresh dill, cucumber, celery, and a tangy dressing of mayo, sour cream, Dijon, and anchovy paste. Serve it on lettuce or stuffed into hollowed tomatoes for a gorgeous lunch.

Indian potato curry with baby potatoes, coconut cream, garam masala, and fresh chili, served with a spiced onion relish and cooling cucumber raita. A complete vegetarian feast.

Mushrooms Montreal is a no-cook appetizer of raw sliced mushrooms in a lemon cream dressing with scallions and parsley. Served immediately or marinated for deeper flavor.

Cooked green tomato salsa with Granny Smith apple, jalapeño, fresh ginger, lemon zest, and cilantro. A sweet-tart-spicy salsa that uses up end-of-season green tomatoes.

Paella with shrimp, mussels, clams, chicken, chorizo, and sole in saffron rice with sherry and artichoke hearts. A loaded Spanish-style one-pan feast.

Low-fat asparagus guacamole made with pureed cooked asparagus and yogurt instead of avocado. Same guacamole seasonings - cumin, cayenne, garlic, tomato - a fraction of the fat.

Fresh blueberry pie with a clever twist: whipped cream lines the bottom and sides of the baked shell before the cooked-and-fresh berry filling pours in. Three hours of chilling sets it into a cool, lush slice.

Warm cannellini beans with olive oil, lemon, and garlic spooned over pasta and topped with chunky canned tuna and scallions. A 20-minute Italian pantry dinner.