Lemon Juice
475 recipes found
Turmeric Chicken Skewers With Green Olive Yogurt
These skewers offer a simple yet delicious way to bring the bold flavors of Moroccan cuisine to your table using a handful of spices. But what truly sets this dish apart is the green olive yogurt sauce; the creamy, tangy addition ties everything together. Inspired by the way olives are paired with chicken in Moroccan tagines, this briny sauce balances the warm spices. It's perfect for gatherings but just as great for busy weeknights, and while grilling adds depth, a grill pan works beautifully, too. Serve with a simple tomato salad, roasted or grilled vegetables or flatbread.
Creamy Sesame-Ginger Dressing
This is the recipe that inspired my book, “Good Things” (Random House, 2025), and my entire palate still puckers with pleasure every time I make it. After I’ve balanced and adjusted the flavors and dipped a bit of lettuce or cabbage into the dressing for a final taste, I always marvel at the way it manages to take every element — salt, acid, umami, fiery ginger, garlic and spice — right to the edge . . . without stepping over.
Lemony Peas and Dumplings
With no kneading or fussy shaping required, these easy, spoon-formed dumplings make the perfect dinner in a pinch. More like German spaetzle and Hungarian galuska than Italian gnocchi, these dumplings are made with a thick, pancake-like batter that comes together in minutes, ready to scoop and plop into boiling water. A fresh nod to chicken and dumplings, these lemon-scented dumplings develop an irresistibly chewy texture as they simmer. Thanks to the residual heat from the water, the frozen peas thaw in a couple of minutes, before getting dressed in the buttery lemon sauce. To ensure a silky-smooth sauce, gradually stir the fridge-cold butter in the lemon juice, two tablespoons at a time. Highlight the sweetness of the peas and the brightness of the lemon juice and zest with a generous sprinkle of salt to finish.
Fresh Mango Pudding
Made with ripe, fragrant mangoes and a touch of milk, this popular Chinese dessert is tropical, light and refreshing. Like a fruity panna cotta, this mango pudding makes use of gelatin — not egg — to create its custardy consistency and signature wiggle. Blended together and then set in ramekins or a large baking dish, this make-ahead dessert is a low-lift stunner, spangled with fresh mango chunks and bathed in silky evaporated milk. Coconut milk can be substituted for the evaporated milk, adding a floral, nutty flavor in place of the subtle, slightly caramel notes of cow’s milk.
Miso Crab Cakes
These meaty crab cakes, bound with puréed scallops and enhanced with miso and ginger, can be made a day in advance, along with the dipping sauce. But arguably the most fun part is pickling the daikon. Once peeled and cut paper-thin, sprinkled with salt, sugar and rice wine vinegar, and tossed with some slivers of ginger, it’s ready to eat in an hour or so. Stored in a jar in the fridge, it’ll keep for a week.
Lemon-Miso Tofu With Broccoli
Inspired by Cantonese-style lemon chicken, this vegetarian version features crispy tofu and broccoli coated in a citrusy sweet and savory sauce. This lemon sauce is neither overly sweet nor tart, but has a soft umami hum thanks to the addition of miso paste. The simple technique of dusting the tofu with cornstarch before pan-frying delivers crispy tofu that is light yet robust enough to carry the sauce. (The tofu and broccoli can also be cooked in an air-fryer with comparable results; see Tip for instructions.) Once the crusted tofu hits the sauce, it will soften and become velvety, though if you prefer more crunch, you can serve the lemon sauce on the side for dipping.
Easy Chickpea Salad
A bright zesty salad with crisp cucumbers and tender chickpeas inspired by the Levant, where chickpeas have been cultivated for millennia. Ready in a flash, this salad combines lemon and fresh aromatic herbs with a crunch and flavor that improves over time in the refrigerator, making it a great salad to bring to a picnic or potluck. Serve with warm pita bread, or spoon over rice. Instead of discarding the chickpea liquid (aquafaba), try making homemade vegan mayonnaise or even meringues. Leftovers keep beautifully for up to a week, and try this: mix in a touch of that homemade mayo for a delicious chickpea salad sandwich the next day.
Herby Pearl Couscous and Sugar Snap Pea Salad
The earthy and tangy flavors of tabbouleh serve as the loose inspiration for this lemony and herbaceous salad. Fresh parsley and mint are bright and grassy, offering a lovely textural contrast to the silky pearl couscous; dried mint adds depth. Juicy and sweet sugar snap peas supply a fresh crunch, with just a rough chop needed to release the inner peas. Allspice brings a moment of intrigue, both warm and complex, but you could substitute with cinnamon, nutmeg, cloves or a little of each. This salad can be prepared up to several hours in advance (kept at room temperature); the flavors will meld and improve over time.
Herbed Cucumber-Yogurt Salad
A cucumber salad dressed with tart yogurt and lots of chopped dill and mint makes a cooling, pleasantly refreshing saucy accompaniment to grilled meat. This is a handy brightly flavored salad to make all summer long, and so simple.
French Lentil Salad
Bright with flavor, dynamic and crisp with a combination of roots and chicory, and fresh with major herb appeal, this is a hearty, friendly, anytime salad that will work well with any grocery or farmers’ market haul. It can easily become a staple in your home: You can make it on Sunday and eat it throughout the week, its flavors changing as it marinates. Because of this, it’s also a salad you can adjust as days go by, adding more lemon here and there, maybe some cheese to change up its flavors after a day or two. Sturdy enough to stand alone as a light meal in and of itself, this lentil salad also makes a fantastic side served with roasted chicken or fish. This is one special and easygoing recipe to have on hand for all occasions.
Avgolemono Chicken Soup With Gnocchi
This no-fuss, one-pot recipe is inspired by avgolemono soup, a traditional Greek rice soup that is prized for its silky texture and bright flavor, thanks to egg yolks and an invigorating dose of lemon. This soup achieves similar results while replacing the rice with store-bought gnocchi for a heartier take and a texture boost. The approach is simple: Simmer rotisserie chicken with stock, lemon zest and gnocchi, then thicken the soup with egg yolks and lemon juice. To prevent the eggs from curdling in the soup, you’ll want to first temper them by whisking some of the warm stock into the egg yolks before stirring the mixture back into the soup. Finish everything with torn fresh dill, lemon zest and black pepper for the perfect spoonful.
Garlic Chicken and Broccoli with Lemon
Golden seared chicken, florets of broccoli and a quick pan sauce made of garlic, anchovy and lemon, create a weeknight meal that evokes the flavors of Caesar salad. Parmesan is grated over everything, adding richness. Serve this with garlic bread or torn croutons to add crunch and help soak up the sauce. If you’d like to double this recipe, cooking the broccoli separately from the chicken is the key to success.
Lemony Turmeric Potato Soup
This humble, bright yellow soup hails from Stone Town, Zanzibar, and is a popular street food known as Zanzibari Mix or Urojo. It’s affordable, filling, and reflective of the island's cross-cultural history. Traditionally served with various accompaniments like lentil fritters, cassava chips, chutneys, and sometimes hard-boiled eggs for protein, this dish has become synonymous with the island. This version features a classic interpretation of the simple soup base but relies on ultra-crispy, spicy jalapeno-flavored kettle-cooked potato chips for the crunch and heat usually provided by the toppings. Don’t be fooled by the modest ingredient list; this soup packs a punch.
Pasta With Green Bean Ragù
This spoonable pasta, the result of smart home cooking, is a dance of sorts between two pots: Fresh green beans boil with the pasta in one pot to season the water with their gentle vegetal umami, while the quick sausage ragù simmers in another. That green-bean broth gets incorporated into the final dish, a rich, melting mix of Italian sausage, fennel seeds and crushed red pepper. A squeeze of lemon and a generous grating of Parmesan bring it all together.
Herby Asparagus Salad With Beets and Prosciutto
Asparagus is absolutely a symbol of spring, so what better way to celebrate the season than by centering them in a salad. A platter of green spears, bathed in a mustard-tinged vinaigrette, would be perfectly fine, but for something more celebratory, it’s nice to dress things up, with finely slivered raw beets, a shower of dill, parsley and mint leaves, and chopped (or quartered) soft-cooked egg. A few slices of prosciutto complete the colorful assembly. For the best flavor, look for the freshest firm, shiny asparagus available, whether pencil thin, medium or hefty.
Lemon Cake With Strawberries and Cream
For dessert, a bowl of strawberries and cream is always a winner. But instead, consider this lemony spongecake topped with strawberries and cream, which may well generate applause. It’s worth seeking out smaller strawberries, which tend to be riper and sweeter than the large, white-shouldered type. The spongecake may be baked in advance, up to 2 days ahead. It’s fun to hide the strawberries under a thick layer of whipped cream, but you can serve the cream on the side if preferred.
Lemon Layer Cake With Cream Cheese Frosting
This soft and moist lemon cake is doubly lemony, thanks to lemon juice and lemon zest, and is soaked in a tangy lemon syrup to further boost the flavor. These cake layers bake up nice and flat, so you don’t even need to worry about trimming them. The cream cheese frosting comes together easily with two simple tricks: Start by blending the powdered sugar with the butter until thoroughly smooth before adding the cream cheese, and be sure to use room-temperature cream cheese so it incorporates easily. (Firm cream cheese can lead to overbeating and liquidy frosting.) Practice your piping skills by using a little bit of the frosting and a star pastry tip to pipe a few rosettes around the border of the cake. If you’d prefer not to pipe, thinly sliced lemons make a lovely garnish all on their own, too.
Roasted Cabbage With Capers and Garlic
It sounds so simple — roasted cabbage with a garlicky caper oil — but the resulting dish is anything but plain. Sharp from briny capers and unapologetically pungent from the garlic, with a bold kick of zesty lemon, the flavored oil serves as both a marinade for the cabbage and a finishing glaze. As the cabbage roasts, it turns savory and caramelized while the capers develop a crunch. Make this dish heartier by roasting chickpeas alongside the cabbage, serve alongside a protein like quinoa or pan-fried tofu, toss through pasta, or simply serve with bread to mop up every last drop.
Salmon With Radicchio and Anchovy Sauce
An edible bouquet of pinks and purples, this one-pan dinner for two serves up bitter and silky radicchio leaves against crispy-skinned salmon. Pan-roasting starts on the stove to give each a head start on caramelization, then finishes in the oven at a low temperature to cook through gently. The flavors are brought together by a sweet and punchy dressing of honey, mustard and anchovy, which is whisked up quickly as the oven does its thing and even allows for time to clean up. Substitute or mix in other bitter greens or chicories for the radicchio, like Treviso, Castelfranco or escarole. If you like, serve this with buttery mashed potatoes.
Citrus-Soy Chicken Ramen
Bright and zippy, rich and savory, this streamlined take on ramen wakes your palate like a sunbeam streaming through the curtains on a lazy morning in bed. It’s superfast yet it tastes as if you've just spent hours simmering it. Simply make a quick garlicky broth enriched with soy sauce and enhanced by the bones and skin from a store-bought rotisserie chicken. Cook noodles right in the broth and then add the shredded chicken, fresh citrus juice, cilantro, sesame and a little more soy. If you’d like, serve with the juiced lime and lemon halves in the bowl to add more vibrancy to this satisfying meal.
Cod With Brown Butter and Pine Nuts
This easy baked cod takes your weeknight cooking to wonderful heights, in just 15 minutes. While the fish bakes, you’ll make a browned-butter topping that offers richness and crunch from the pine nuts, as well as a welcome acidity thanks to the sumac and lemon juice. Serve this with some lightly steamed greens or boiled new potatoes for a complete meal.
King Cake With Strawberry and Cream Cheese Filling
King cake, a sweetened, yeast-raised bread eaten throughout the many weeks of Carnival season, is rolled and twisted like a cinnamon roll. Traditional king cakes are flavored with cinnamon and sugar, but today the flavor combinations are seemingly endless; this version pairs strawberry jam and cream cheese. The cream cheese filling is flavored with lemon zest and a little sugar; a spoonful of flour adds structure. Dollops of strawberry jam contribute a concentrated fruity bite; if you want more fruit presence, opt for canned strawberry pie filling. The whole pastry is bathed in a lemony glaze before being topped with green, gold and purple sugar, a visual cue that identifies this wreath of baked dough as a king cake.
Roasted Spiced Squash With Whipped Feta and Pistachios
Sweet and nutty, squash never fails to bring quiet luxury to the plate. Here, a generous dusting of cumin and coriander accentuates its earthiness and tempers its sweetness. (The cumin and coriander could easily be replaced with a spice blend like ras el hanout, baharat, garam masala or five-spice powder). Thin-skinned varieties of squash such as butternut, honey nut or delicata are easy to prepare (as they need no peeling), and the skin adds an essential textural bite to this dish. The velvety whipped feta is adaptable and versatile; you can add a handful of herbs to inject some color or drizzle in a tablespoon or two of olive oil for a richer finish. For an even heartier dish, roast some chickpeas alongside the squash. Have some bread or flatbread on hand to mop up the whipped feta.
Arugula Salad With Radish, Fennel and Mustard
This zesty arugula salad is a bold beginning to a meal. Use a sharp knife or mandoline to cut the watermelon radish and fennel bulb so they’re just shy of paper thin. When dressing the salad, try to bring some of those bright, colorful slices to the top for an especially attractive result.