7,813 lemon recipes

Tofu lovers will love this savory dish made from shiitake mushrooms, soy sauce and Japanese cucumbers.

Slow-simmered black beans with ham, balsamic vinegar, soy sauce, and cilantro in chicken broth. A from-scratch dried bean recipe with Cuban-inspired flavors topped with sour cream.

Crispy pan-fried vegetarian pot stickers filled with tofu, brown rice, shiitake mushrooms, and olives, served with a fresh tomato-daikon-shiso dipping sauce.

Mushroom Madness open-face sandwiches piled with marinated mushrooms and red onion, a curry-mustard bechamel and bubbling melted Swiss on rye. A warm, savory brunch or lunch plate with bold flavor in every bite.

Fiery Thai chicken coconut soup loaded with seven types of chiles, lemongrass, ginger, and shiitake mushrooms simmered gently in coconut milk and chicken broth.

Hearty veggie burgers packed with bulgur, chickpeas, walnuts, sunflower seeds, and sauteed mushrooms. Seasoned with tahini, cumin, and fresh dill for serious plant-based flavor.

Antipasto pasta salad with salami, provolone, garbanzo beans, olives, and mushrooms in a lemon-garlic-basil dressing. A make-ahead party dish that gets better as it chills.

This delicious and silky cheesecake is made with cream cheese, sour cream and silken tofu that helps to reduce the calories and fat while still makes it taste creamy and smooth. Fresh fruit topping adds some fruity and refreshing taste. Satisfy your craving without feeling guilty.

A Greek lamb salad of lemon-and-rosemary marinated lamb, griddled and sliced over a loaded tomato, cucumber, and olive salad with a herby dressing and crumbled feta. A summery main-course salad.

Chicken strips marinated in peanut butter, soy sauce, and chili get threaded on skewers with peppers and grilled for Thai-inspired party appetizers or easy dinners.

Low-fat marbled pumpkin cheesecake swirls spiced pumpkin into a creamy vanilla filling over a gingersnap crust. Pureed cottage cheese keeps it light while a water bath gives a silky, crack-free top.

Fragrant biryani with yogurt-marinated chicken or lamb layered over saffron rice with crispy fried onions and whole spices. Authentic South Asian comfort food from scratch.

Pasta green salad tosses rotini and shredded Swiss with green beans, peas, cucumber and bell pepper in a creamy lemon-dill yogurt dressing. A bright, make-ahead potluck salad you dress right before serving.

Georgia peaches and cream cake layers warm sugared peaches under a sour cream batter and cinnamon-brown sugar crumb. Three-layer summer cake that drinks like a cobbler in a square pan.

An elegant vegetarian plate of couscous, basmati rice, and quinoa timbales served over a silky roasted sweet corn coulis. Restaurant-worthy presentation for a dinner party grain course.

Veal ragout with red pepper braises cubed veal in white wine, plum tomatoes, and herbs, then finishes with sweet bell pepper and a bright lemon-garlic gremolata over fresh fettuccine.