2,809 lemon pepper recipes

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.

Easy home-made sloppy joe filling to feed a large crowd of about 50 people

A layered vegetable terrine with golden carrot-cauliflower and earthy spinach-mushroom layers baked in a water bath, chilled, and sliced for an elegant appetizer.

Smoky, tangy Texas pit barbecue sauce made with ketchup, vinegar, brown sugar, and hot pepper sauce. Ready in 25 minutes, this bold homemade BBQ sauce brings authentic Lone Star flavor to ribs, brisket, chicken, and more.

Lemon-garlic chicken with roasted broccoli, zucchini, and bell peppers. A healthy sheet pan dinner tossed with fresh thyme and lemon zest. Two pans, one meal.

Crispy bacon-wrapped crab rolls broiled to golden, smoky goodness in just 10 minutes. A quick, crowd-pleasing appetizer with bright lemon and Worcestershire kick.

This barbecue sauce is quick to make from scratch and wonderfully packed full of flavor.

Seared butterflied shrimp coated in a caramelized lemon-lime zest crust with jalapeno and white pepper, finished with starfruit, ginger, and a rum pan sauce. A show-stopping tropical appetizer.

Instead of being hard, dry spice cookies, these are soft, moist spicy cookies with a medium hot disposition. Their heat is derived from ground Jamaican Scotch Bonnet peppers.

Greek lamb stew with egg-lemon sauce (avgolemono) features tender meat braised with vegetables and finished with creamy, tangy sauce for elegant spring dinners.

Old-fashioned heart of palm pickles with mustard, turmeric and cider vinegar. Bright yellow tropical pickle relish for canning, with sweet-tangy Southern flavor.

Grilled tandoori chicken kebabs marinated in spiced yogurt with cumin, coriander, and ginger, threaded on skewers with blanched cauliflower and sweet red peppers. Bold Indian flavour, easy grilling.

Broccoli with spicy chickpea sauce, steamed broccoli florets cloaked in a creamy hummus-style sauce of chickpeas, yogurt, blanched garlic, cumin, and cayenne. Vegetable side that doubles as a Middle Eastern main.

Try this succulent dish that has a bit of zing to it because of the honey-spiced taste!

Colorful lentil salad with charred red, yellow, and orange bell peppers, dried apricots, and cumin-coriander dressing. Broiled peppers add smoky depth to tender green lentils.

Bajan black bean soup from Barbados: dried black beans simmered with a ham hock, fragrant with allspice and lemon, finished with cream and an optional splash of dark rum. Caribbean comfort in a bowl.