Author: Gina Marie Miraglia Eriquez
This classic cocktail recipe, made with gin, lemon, maraschino, and violette, dates back to 1916. Just be careful with that violette.
Author: Jim Meehan
Author: Gina Marie Miraglia Eriquez
Author: Karen DeMasco
Another Monica Bhide recipe! We had the shrimp late last night and I woke up this morning wishing I had some more, they were so delicious! ;) I suggest...
Author: Manami
If you love the taste of fresh New England seafood, these deviled eggs, loaded with lump crabmeat, are just the thing to bring to your next picnic, potluck,...
Slice into this no-mixer-required, lemony cake and you'll be greeted with a surprise: bold stripes of bright blueberry filling. The rich glaze adds an...
Author: Katherine Sacks
This lemon pound cake with a lemon glaze is filled with fresh lemon flavor. Bake as a bundt or loaf-and freeze up to one month!
Author: Land O'Lakes
Author: Amy Sue Keck
Preheating the baking sheet will help the squash sizzle and sear as soon as it hits the pan rather than steam and stick.
Author: Christina Chaey
We made the cherry filling in this cobbler intentionally juicy; the shortcake-inspired biscuits will soak up the extra liquid.
Author: Claire Saffitz
A refreshing and light side dish. Perfect for any meal. It's just something I made up once, but it turned out wonderful.
Author: HomemadeChef
Cooking lemon slices just to this side of burnt adds a layer of complex flavor to this comforting dish.
Author: Andy Baraghani
Author: Einat Admony
I just tripled this recipe a couple of days ago and canned the lemon curd. The recipe makes delicious lemon curd, I hope you enjoy! **** I've heard that...
Author: Queen Dana
Author: Gwyneth Paltrow
Grating the garlic with a Microplane instead of finely chopping reduces it to a pulp so it can dissolve into sauces like this one.
Author: Anna Stockwell
Author: Kay Schlozman
This is great on fish--specially swordfish and salmon. It would probably be good with chicken too. It's smooth, creamy and lemony. I have this posted with...
Author: Engrossed
Transforming cream into butter is one of the most satisfying acts of kitchen alchemy you can perform, and it comes with the bonus of controlling exactly...
Author: Anna Stockwell
This simple dish of fresh smashed avocado, ripe heirloom tomato, and perfectly poached eggs is finished delicately with fresh lemon juice, herbs, and sea...
Author: Nick Korbee
From Susan Manlin Katzman, a free-lance food writer, St. Louis, MO. She got this recipe in 1987 from Tivoli restaurant which no longer exists. It was their...
Author: Oolala
Author: Zanne Stewart
Author: Bon Appétit Test Kitchen
A Meyer lemon is a cross between a lemon and a mandarin orange. If you can't find any, substitute regular lemons. This pie's decadent cream filling is...
From Anne Gardon's "Preserving for All Seasons." I want to try this in the next year or so.
Author: JenSmith
Dry rosé and lemon soda complement the citrusy flavor of Campari and make for a beautifully vibrant cocktail.
Author: Kat Boytsova
This casserole features new red potatoes complemented with a zesty twist of lemon and horseradish.
Author: Land O'Lakes
Make and share this Cumin & Tahini Yogurt Dip recipe from Food.com.
Author: English_Rose