Recipes with lemon

Silky broccoli bisque with a twist of curry powder and lime juice, garnished with sour cream and chives. Serve it hot in winter or chilled on warm summer evenings.

Rock lobster or lump crab in a buttery cream sauce spiked with mustard, sherry, and hot sauce, finished with Parmesan and served in flaky pastry shells.

You're sure to go nutty over this sauce that you can use on pasta, pizza and sandwiches.

Macedoine of fresh fruit marinated in rum and orange juice with oranges, apples, pears, bananas, raspberries, and walnuts. An elegant French fruit dessert.

Shrimp and asparagus salad with horseradish-spiked mayo dressing, celery seed, and lemon. A spring lunch over Belgian endive or lettuce in 25 minutes.

Fresh cucumber rounds hollowed out and filled with roasted eggplant paté blended with almonds, garlic, and parsley. A cool, elegant vegetarian appetizer that looks as good as it tastes.

Wild duck soaked in lemon water, stuffed with celery, onion, orange, and apple, then slow-roasted under salt pork until tender. A hunter's classic done right.

Poached chicken layered with a silky walnut and coriander sauce, drizzled with paprika-infused walnut oil. Known as Circassian chicken in Turkish cuisine, this elegant cold dish is a showpiece for any gathering.

Swiss aniseed and lemon chrabeli cookies with their signature half-moon shape and three slashed edges. Crisp, slightly dry cookies that rest overnight before baking for traditional texture.

Avocado Kashmir fills halved avocados with a warmly spiced curry of eggplant, apple, and aromatic Indian spices, served over steamed rice with a spread of chutneys and condiments.

Favourite lemon sponge pie is a heritage 8-ingredient dessert that bakes into two layers from a single filling. Tangy custard at the bottom, fluffy lemon sponge on top, all from one whole lemon.

Smooth pureed black bean soup served gazpacho-style with fresh vegetable garnishes. Creamy Mexican bean soup with customizable toppings like cucumber, eggs, and crispy bacon.

A zesty Southwestern marinade built on Bloody Mary mix, horseradish, Dijon mustard, and green chilies. Ready in 10 minutes, killer on chicken, lamb, or grilled steak.

Louisiana catfish courtbouillon: tender catfish steaks layered with onions, garlic, and tomato sauce, then slow-simmered into a rich Cajun gravy. Spoon over rice with hot French bread.

German herring salad layered with tart apples and onions in a tangy sour cream and yogurt sauce, marinated 5 hours and topped with fresh dill. A classic Northern European cold fish salad.

Sweet and tart with the perfect flake-to-crunch ratio. It's all about the butter pats.