2,809 lemon pepper recipes

This scrumptious appetizer calls for beer, jalapeno peppers, shrimp and hot chili sauce.

Papa's spareribs start in the oven and finish on the barbecue pit with a homemade sauce of smoked salt, brown sugar, ketchup, liquid smoke, and Worcestershire. Smoky, sticky, fall-off-the-bone ribs.

Casera Sauce is delicious anywhere the zing of cilantro and jalapeno is welcomed.

Grilled lamb kabobs marinated overnight in lemon, oregano, and garlic with skewered bell peppers, eggplant, summer squash, and cherry tomatoes.

Scalloped lobster baked in cream with mustard, lemon, and buttered bread crumbs. A classic New England-style lobster casserole with a golden, crunchy topping.

A zucchini quiche but the crust is made with a crunchy wild rice. It's a satisfying counterpoint to the creamy French custard filling.

Microwave red snapper Florentine on a bed of seasoned spinach with Dijon mustard, lemon juice, and paprika. A light, quick weeknight fish dinner ready in 30 minutes.

Oyster stir-fry with fresh shucked oysters, ginger, sesame, and sherry, finished with a bright honey-lemon sauce over crisp bok choy. Restaurant-style Cantonese seafood done in 30 minutes.

Chicken cacciatore baked in a crushed Roma tomato sauce with white wine, fennel seed, cinnamon, coriander, and red pepper flakes. A lighter, oven-baked Italian hunter's chicken.

Red snapper Veracruz: a classic Mexican fish dish baked in a tomato-olive-jalapeno sauce with garlic, oregano, and bay. Quick to assemble, ready in 30 minutes. The signature dish of Veracruz cuisine.

Raw fennel, mushroom, and shaved Parmesan salad with a garlic-lemon vinaigrette and crushed fennel seeds. Mushrooms marinate for an hour, then get layered with paper-thin fennel and Parmigiano-Reggiano.

Cold trout in orange marinade is an Italian make-ahead classic: pan-fried trout steeped overnight in vermouth, orange, and lemon. Serve chilled the next day.

Bay scallops in a fresh ginger and Sauternes beurre blanc, served inside a golden puff pastry shell. French technique meets a subtle Asian twist for a stunning plated dish.

Sweet and fiery banana chutney with Granny Smith apples, raisins, cayenne, ginger, and apple cider vinegar, baked until thick and jammy. Makes 4 cups of bold condiment for canning.

Crabmeat supreme casserole with two pounds of crab in a buttery sherry cream sauce with mushrooms, pimentos, and a cracker crumb topping. An elegant make-ahead dish.

Daube glace: the classic New Orleans cold beef aspic from Louisiana Creole tradition. Shredded pot roast suspended in jellied savory consomme with celery, lemon, and Tabasco. A summer Creole appetizer.