Recipes with lemon
1,558 recipes
Simple Salmon Fillets
This technique will give you delicious, moist salmon every time--just don't overdo the cooking! The broiler bit isn't mandatory, it just gives a nice finish.
Roasted Chicken with Nutty-Herb Sauce & Sage Salt
Roasted chicken is served with nutty-herb sauce and sage salt, enjoying this delicious main course with any your favorite salad.
Court Bouillon
Classic French court bouillon, an aromatic poaching liquid for fish and seafood. Onion, lemon, cloves, and bay leaf simmer with optional white wine for fragrant, delicate results.
Lemon Zucchini Muffins
Too many zucchini, these delicious muffins will make you fall in love with zucchini again.
Lemon-Paprika Tilapia with Potato Rutabaga Mash
Lemon-paprika tilapia with potato rutabaga mash pairs paprika-dusted fish with a buttery Yukon-rutabaga mash, finished with a wine-shallot cream sauce laced with lemon peel.
Lemon Chicken with Pine Nut Sauce & Vegetable Couscous
Lemon-marinated chicken breast with a saffron pine nut and olive sauce served over vegetable couscous. A Moroccan-inspired three-component dinner with bold North African flavors.
Baked Clams with Tasso Gratinee with Saffron
Baked clams on the half shell topped with a crispy tasso and Parmesan crust, drizzled with saffron sabayon. An elegant Cajun-inspired appetizer ready in 25 minutes.
Venison Stew with Raspberries
Braised venison stew with red wine, raspberry preserves, green peppercorns, and cream. A refined, fruity twist on game meat that turns tough cuts into something elegant.
Passionfruit Cake
An exotic and decadent cake that is made with the wonderful fruit taste of passionfruit.
Pure Di Olive Nere (Black Olive Paste)
Black olive paste (pure di olive nere) blends pitted Italian or French olives with olive oil, lemon, pepper, and bread crumbs. Italian-style spread for crostini, sandwiches, and pasta. Vegan, keeps for weeks.
The Best Darned Grilled Chicken Ever
This recipe blends together a whole bunch of different spices to give the chicken a surprising and unique flavor.
Crusty Crustacean Bread
A fun yeast bread shaped like a crab, complete with legs, claws, raisin eyes, and lemon peel antennae. A showstopping centerpiece for seafood boils or beach-themed parties.
Salmon Patties with Lemon Cheese Sauce
Pantry salmon patties from canned salmon: a creamy bechamel-bound mix with lemon, mustard, and Beau Monde seasoning, pan-fried crisp. Served with a tangy lemon cheese sauce on the side.
Individual Fruit Tarts
Individual rustic fruit tarts with shortcrust pastry, apricot jam glaze, and thinly sliced apples or pears. A French-bistro dessert that bakes in 15 minutes and looks gorgeous.
Creme Constance
Velvety curried cream soup with coconut milk, chicken broth, and a swirl of cream. This French-Indian fusion starter comes together in just 25 minutes.
Lemon Pot Roast
Chuck roast marinates in a bright lemon-onion bath before roasting until tender in this citrus-forward pot roast where fresh lemon slices and marjoram create unexpected flavor that breaks from traditional brown gravy.
This technique will give you delicious, moist salmon every time--just don't overdo the cooking! The broiler bit isn't mandatory, it just gives a nice finish.
Roasted chicken is served with nutty-herb sauce and sage salt, enjoying this delicious main course with any your favorite salad.
Classic French court bouillon, an aromatic poaching liquid for fish and seafood. Onion, lemon, cloves, and bay leaf simmer with optional white wine for fragrant, delicate results.
Too many zucchini, these delicious muffins will make you fall in love with zucchini again.
Lemon-paprika tilapia with potato rutabaga mash pairs paprika-dusted fish with a buttery Yukon-rutabaga mash, finished with a wine-shallot cream sauce laced with lemon peel.
Lemon-marinated chicken breast with a saffron pine nut and olive sauce served over vegetable couscous. A Moroccan-inspired three-component dinner with bold North African flavors.
Baked clams on the half shell topped with a crispy tasso and Parmesan crust, drizzled with saffron sabayon. An elegant Cajun-inspired appetizer ready in 25 minutes.
Braised venison stew with red wine, raspberry preserves, green peppercorns, and cream. A refined, fruity twist on game meat that turns tough cuts into something elegant.
An exotic and decadent cake that is made with the wonderful fruit taste of passionfruit.
Black olive paste (pure di olive nere) blends pitted Italian or French olives with olive oil, lemon, pepper, and bread crumbs. Italian-style spread for crostini, sandwiches, and pasta. Vegan, keeps for weeks.
This recipe blends together a whole bunch of different spices to give the chicken a surprising and unique flavor.
A fun yeast bread shaped like a crab, complete with legs, claws, raisin eyes, and lemon peel antennae. A showstopping centerpiece for seafood boils or beach-themed parties.
Pantry salmon patties from canned salmon: a creamy bechamel-bound mix with lemon, mustard, and Beau Monde seasoning, pan-fried crisp. Served with a tangy lemon cheese sauce on the side.
Individual rustic fruit tarts with shortcrust pastry, apricot jam glaze, and thinly sliced apples or pears. A French-bistro dessert that bakes in 15 minutes and looks gorgeous.
Velvety curried cream soup with coconut milk, chicken broth, and a swirl of cream. This French-Indian fusion starter comes together in just 25 minutes.
Chuck roast marinates in a bright lemon-onion bath before roasting until tender in this citrus-forward pot roast where fresh lemon slices and marjoram create unexpected flavor that breaks from traditional brown gravy.
