7,813 lemon icing recipes

Mulligatawny soup simmers chickpeas, vegetables, and coconut milk with turmeric, coriander, and dried chili, then gets blended smooth and finished with lemon and cilantro.

Pan-seared chicken thighs with toasted fennel seeds, briny olives, cherry tomatoes, and a white wine pan sauce spiked with anchovy paste. A rustic Mediterranean one-pan dinner bursting with bold, layered flavors.

Roast pheasant stuffed with toasted rice, mushrooms, and herbs, draped in bacon and basted with a currant jelly and port wine sauce. A classic wild game dinner.

Sun-dried tomato marinara with tri-color bell peppers, horseradish, and hot sauce. A bold, chunky pasta sauce with concentrated tomato flavor from both fresh and sun-dried tomatoes.

Savory cabbage strudel wrapped in crispy phyllo dough with sauteed mushrooms, bok choy, fresh dill, and currants. A vegetarian main or side with flaky, golden layers and a tender vegetable filling.

Tender white layer cake stuffed with citrusy orange-coconut filling and crowned with fluffy boiled frosting. A Southern classic that's pure sunshine on a plate.

Spice-rubbed chicken baked with dark rum, brown sugar, ginger, and cloves, then glazed with mango chutney for a sweet-heat island finish.

Middle Eastern-style beef kabobs with rice, mint, allspice, and cinnamon on skewers with zucchini and red pepper. Broiled with a lemon-mint oil baste.

Southern Japanese fruitcake with three layers: two plain butter cakes and one spiced with raisins and pecans, sandwiched with pineapple-lemon filling and coconut all around.

Grilled beef kabobs marinated 12 hours in a tangy soy-lemon-Worcestershire sauce with mushrooms, bell peppers, cherry tomatoes, and onion. Bold flavor from a simple overnight marinade.

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.

Pork Collioure stew braises pork shoulder in white wine and tarragon vinegar, then finishes with horseradish, mustard, cream, and parsnips. A French Catalan Mediterranean stew with a sharp, mustardy-creamy final pour.

Broiled chicken over fettuccine in a brandy cream sauce with fresh and sundried tomatoes, jalapenos, and basil. A spicy, restaurant-style dinner for two.

Sandwich maker chicken fajitas with overnight soy-orange-ginger marinated chicken, peppers, and onions sealed inside pressed tortilla pockets. A handheld weeknight twist on classic fajitas.

Fudgy bittersweet chocolate brownies topped with tangy cream cheese filling and fresh raspberries. Two layers of rich flavor that need an overnight chill for clean, bakery-perfect slices.