7,671 lemon icing recipes

Grilled tofu squares stuffed with julienned cucumber, carrots, bean sprouts, and pineapple, served with a sweet chili-lemon dipping sauce. A quick, light vegan snack.

Smoked salmon with Irish brown soda bread, mixed greens, capers, and cherry tomatoes. A classic appetizer plate served with lemon, butter, and a drizzle of good olive oil.

A dessert made from pineapple with Alpine Pepper, and served with a side of wild fruit yoghurt.

Fresh shrimp salsa with chopped vegetables and bright lemon juice, zesty seafood appetizer ready in 30 minutes for tortilla chips

This recipe is a combination of the best parts of many other General Tso's Chicken recipes I have seen.

No-cook cranberry relish with crisp celery, fresh apple, and a hit of lemon. Make it a day ahead and let the flavors meld for your Thanksgiving spread.

Delicious spread -- so creamy. I used pecans instead of walnuts and it was great. Wonderful with slices of apple or pear. Toss fruit slices with lemon juice to keep them from browning.

Indian spiced potatoes with ginger, cumin, garam masala, and amchoor. Use as samosa filling, wrap in tortillas, or stuff in pita. Vegan and ready in 25 minutes.

Aromatic Moroccan chicken tagine with toasted spices, tomatoes, and fresh cilantro, served over lemon-mint couscous for authentic North African dinners.

Pan-fried squid steaks coated in cracker meal with a golden, crunchy crust, served Monterey-style with fresh lemon wedges. The trick is not overcooking it: when the breading is golden, the squid is done.

Moroccan chicken with couscous simmers chicken legs in paprika, ginger, turmeric, and cinnamon with lemon and carrots, served over currant-studded allspice couscous. North African flavors at home.

Chilled cucumber yogurt soup with strained yogurt, fresh dill, mint, and garlic. Mediterranean-style summer soup that beats the heat. No-cook recipe served icy cold.

Oysters Lafitte: oysters on the half shell topped with crabmeat in dill cream and a tarragon béarnaise, broiled until golden. A French Quarter classic for the brave home cook.

Greek revani cake: a sweet semolina-and-orange syrup cake studded with almonds, soaked in lemon-scented sugar syrup. A classic Eastern Mediterranean dessert cut into diamonds and served with cream.

Roasted eggplant and yogurt spread, garlic-studded and perfumed with thyme and oregano, blended creamy with olive oil and a squeeze of lemon. A tangy, herby Mediterranean dip for pita, crackers, or toasted bread.

Trout fillets poached in court bouillon and served with a beurre blanc style herb butter sauce of chives, parsley, tarragon, and lemon.