Lemon Juice
475 recipes found
Lemon-Tahini Slaw
This vegan recipe fulfills the need for a creamy slaw that can sit out in the sun. Instead of dairy and raw egg yolks, this slaw is slicked with tahini and mustard. Capers, lemon zest and scallions are smashed into a coarse paste, then massaged into the cabbage to lend umami and a salty punch. Snap peas and radishes add crunch, but feel free to swap in celery, jicama, fennel or other vegetables. This is a decidedly savory slaw; if you want some sweetness, add honey to the dressing, to taste. The slaw can sit out — poolside, deskside, at a picnic — for up to 3 hours, and it keeps for 3 days in the fridge.
Lemony Shrimp and Bean Stew
With minimal prep and a quick cook time, this shrimp stew feels elegant for such an easy weeknight meal. You can also take the dish in a number of directions: Substitute the shrimp with an equal amount of flaky white fish or even seared scallops, or stretch the dish into a meal for six by stirring in some butter and serving over cooked spaghetti or rigatoni. A good glug of your best olive oil would also be a welcome.
Sweet Potatoes Baked With Lemon
This recipe first appeared in The Times in 1992, with an article by Molly O'Neill, when Edna Lewis, many years after writing her seminal cookbook “The Taste of Country Cooking,” was the chef at the Brooklyn restaurant Gage & Tollner. The addition of lemon zest and juice make this brighter and less sweet than typical sweet potato dishes.
Sabich Bowls
The traditional Israeli sandwich known as sabich features fried eggplant that’s tucked into pitas and topped with sliced hard-boiled eggs, chopped tomato-cucumber salad, pickles, tahini sauce and sometimes shredded cabbage. This weeknight recipe turns the popular sandwich into a one-bowl meal that is prepared on a sheet pan. Eggplant and chickpeas are roasted side by side; the eggplant becomes tender and creamy while the chickpeas turn golden and crispy. Canned chickpeas do double duty: Some are a part of the roast, while the remaining beans transform into a luscious, garlicky tahini sauce. The eggplant mixture is served on top of rice in this recipe, but all sorts of grains would work, including bulgur, farro and quinoa.
Roasted Cabbage Wedges With Lemon Vinaigrette
Sliced into wedges and drizzled with a tangy lemon-mustard dressing, cabbage roasts in high heat as it tenderizes and sweetens for this easy, make-ahead salad or side. Apply some heat and the cruciferous vegetable loses its crunch, turning sweet and silky like leeks vinaigrette, with unexpected nutty notes. This salad is best enjoyed chilled, but it can also be enjoyed hot or at room temperature, making it particularly party-friendly. Because sturdy cabbage holds up better than fragile salad greens, this dish can be prepared in advance and refrigerated. Drizzled with a tangy crème fraîche-and-mayonnaise sauce that is faintly reminiscent of ranch dressing, this wedge salad is fresh and cooling, its chill an unexpected delight.
Pork-Cabbage Casserole
This hearty skillet meal is filled with layers of buttery, caramelized cabbage sandwiching a filling of herby pork and rice. A garlicky yogurt sauce, plus plenty of lemon juice and zest, keeps the dish bright and tangy, and the soft cabbage makes it especially warming on a cold winter day. This reheats perfectly, so make it ahead if you like (up to three days, store it in the fridge), then heat it up in a 350-degree oven until steaming.
Confit Leeks With Lentils, Lemon and Cream
Leeks slow-cooked in olive oil star in this hearty vegetarian main of lentils, lemon and herbs. These confit leeks are roasted and softened without browning, slowly releasing their flavor into the oil. The mixture could be spooned over baked potatoes or roasted chicken, but the lentils give the dish heft and bite, and the leek cream makes it extra special. If you can’t find French lentils, you can easily substitute other green or beluga lentils, or pearl barley or other grains. Serve this dish warm or at room temperature, and eat alongside some roasted potatoes for a complete meal, if you like.
Maash Ki Daal
Commonly made in Punjab on both sides of the Pakistan-India border, maash ki daal has a delightfully chewy texture. The liquid to lentils ratio, heat and timing in its preparation result in a dry, al dente daal. Kashmiri red chile powder adds a kick, and Thai green chiles add a fresh, bright and crunchy heat. Garam masala takes these layers of heat to the next level. Lemon juice, ginger and cilantro provide enough relief until the next bite. Although it’s served most commonly with roti, store-bought pita or even rice will do just fine.
Crisped Chickpeas in Spicy Brown Butter
This recipe for crisped chickpeas dressed in spicy brown butter is your new, 15-minute way to turn a simple can of chickpeas into a satisfying dinner. Chickpeas are fried in a little olive oil, then butter is added, which turns browns and nutty. Crushed fennel seeds and red-pepper flakes season the brown butter, but feel free play around: Add a sprig of thyme or rosemary, a few tablespoons of olives or capers, some grated garlic and ginger, or a drizzle of tahini or honey. You can also toast some nuts or seeds, like cashews or sesame, in the browning butter. Just before serving, add a little lemon juice or vinegar to offset the richness. Serve over yogurt, orzo or rice, or top with a fried egg.
Chicken Vesuvio
No one really knows who invented chicken Vesuvio, a roast chicken and potato dish in white wine sauce named after Mount Vesuvius, the volcano in Campania, Italy. Some believe the dish first appeared on the menu at Vesuvio, a well-known Chicago restaurant in the 1930s; others believe it’s a riff on the roast chicken dishes that grandmothers in Southern Italy have been making for hundreds of years. (The truth is probably somewhere in the middle.) Whatever its origins, Chicagoans claim it as their own, and you can find it at almost every Italian-American restaurant in the Windy City. The dish always includes plenty of oregano and lemon juice, and usually a scattering of fresh or frozen peas for color. We reached out to La Scarola, one of the most popular Italian-American restaurants in Chicago, for their recipe, and then we adapted it for home cooks. Serve it with plenty of crusty bread, for sopping up the mouthwatering sauce.
Champagne Cocktail
To toast The Minimalist column upon its exit from the pages of the Dining section, a Champagne cocktail — developed with help from the bartender Jim Meehan. It is appropriately celebratory and bittersweet.
Sweet Tea
This sweet tea toes the line between just right and puckery sweet. The formula reflects the way my grandmother Leona Johnson made sweet tea: strong tea, lots of lemon juice and even more sugar. Start by adding half a cup of sugar to the batch, then add up to 4 more tablespoons to your preference. By making it extra potent, tart and sweet, this brew still tastes good even after the ice starts to melt.
Cheese and Spinach Phyllo Rolls
Tangy and bright, these phyllo rolls make for a great appetizer when you’re preparing food to entertain or to share. The star here is the sumac onion filling, which adds a wonderfully sharp surprise inside crispy phyllo. Though these rolls gain complexity from feta, halloumi, toasted pine nuts and fresh spinach, mint and parsley, they’re also quite forgiving in that you can always use different cheeses, herbs or nuts. Feel free to play around with different phyllo shapes; thicker cigars or even triangles both look great.
Roasted Eggplant Salad
In Morocco — and similarly throughout the Middle East — the most delicious salads are made with seasoned, cooked vegetables, not leafy greens. This dish, smoky eggplant salad with cilantro, infused with cumin, hot pepper and a generous amount of olive oil, is a winning combination. For the perfect flavor, you want to seriously blacken the eggplant. Choose very firm eggplants, which will have fewer seeds. The salad will keep, refrigerated, for several days.
Lemony Fish and Orzo Soup
This warming, weeknight one-pot meal is inspired by avgolemono, the Greek lemony chicken soup that’s rendered silky from egg whisked into its broth. Here, the technique of adding an egg mixture at the end creates a creamy soup that remains light in body. Mild, flaky fish, such as sea bass or cod, pairs beautifully with the buttery leek-and-garlic broth, which is fortified with clam juice for extra briny flavor. Orzo adds texture, while a final addition of freshly grated ginger brightens the soup. For a thicker, stew-like meal, make the soup an hour ahead and let it rest at room temperature (it will thicken as it sits); gently reheat before serving.
Lemon Cheesecake Tart
With a simple, pat-in-the-pan crust and a thin layer of light, lemon-scented cream cheese, this cheesecake tart is a lot easier to make than you might imagine. The base can be baked right away, with no chilling required, and the custardy filling relies upon little more than tangy cream cheese, lemon zest and juice, sugar and eggs. It’s the perfect dessert for a winter or early spring gathering, when there might not be much fresh fruit around but you’re in the mood for a bright dessert.
Olive Oil Bundt Cake With Beet Swirl
Sweet roasted beets and extra-virgin olive oil add earthiness to this delicate Bundt cake, a baking project that promises stunning results. Roasting the beets beforehand concentrates their sweetness, and stacking thick layers of batter — one flavored with olive oil, the other with beets — creates bold swoops of red within the baked cake. Allow the cake to cool completely before slicing to avoid blurring the lines. Because of its lightly sweet notes, this cake is equally at home at breakfast or brunch, as a snack or dessert. To dress it up further, serve with lightly sweetened whipped cream or crème fraîche.
Mayonnaise
This recipe is perfect for a small batch of mayonnaise and does not require a food processor. Whisk slowly as you drip the oil into the egg yolk, lemon juice and Dijon mustard mixture. Once it starts to emulsify, you can start adding the oil a bit faster. In all, it’ll be a few minutes of whisking for a beautiful light-yellow mayo that's worth every moment.
Lemon Olive-Oil Ice Cream
Lemon ice cream may not inspire the same excitement you find with flavors like salted caramel or chocolate chip cookie dough, but you don't want to miss out on it. This ice cream is surprisingly complex: creamy, sweet, tart and a little savory thanks to olive oil and a bit of salt. If you'd like, serve scoops with a drizzle of olive oil and a sprinkle of flaky sea salt and lemon zest.
Lemon Mousse for a Crowd
Chopped Salad
A good chopped salad is a buoyant mix of different textures (creamy, crisp, crunchy, juicy), a range of colors, and sweet, salty and tangy flavors. This one has it all, in just the right proportions. You can gather all the ingredients in advance, including cooking the bacon and the eggs. But don’t toss everything together until just before serving — and, preferably, do so at the table for maximum impact.
Basbaas Cagaar (Green Hot Sauce)
While Somali cuisine utilizes many fragrant spices, such as coriander, cardamom and cumin, it is not traditionally heat-heavy. But spiciness shows up in the form of basbaas, a hot sauce that is a popular condiment. Heat is optional in Somali cuisine and dishes like sambuus or bariis and hilib ari (rice and goat meat) come with a complementary side of basbaas for those who seek to take their meal to the next level. While there are several kinds of basbaas, basbaas cagaar is a fiery, green hot sauce that pairs beautifully with any meats or roasted vegetables, and especially with hilib sambuus.
El Chonie
This is an unusually light and refreshing tequila-based cocktail, made so with lemon and lime juices and a pour of cold lager. It comes from Yardbird, in Hong Kong, a restaurant that is insanely popular with chefs the world over. With a salt rim, it has some of the tastes of a margarita, but it’s something you can drink all afternoon (maybe with a smaller dose of tequila).
Arugula Salad With Parmesan
Emulsifying a dressing isn’t essential for a sublime salad: Instead, think of the oil and acid as seasonings for a vegetable. For this recipe, that’s spicy arugula, dressed with olive oil, lemon and shards of Parmesan to create a salad classic in many Italian restaurants and homes. But whether olive oil or lemon should come first, like all seemingly simple questions, is complicated. James Beard, Marcella Hazan, Deborah Madison and Judy Rodgers all concurred: For a brighter-tasting salad, start with olive oil, which better adheres the liquids to the greens and doesn’t obscure the lemon. Be sure to use full-flavored greens, then taste the dressed leaves and adjust seasonings until the arugula tastes like its greatest self.