Lemon Juice
475 recipes found
Bee’s Knees
This recipe from Marshall Minaya of Valerie, a bar in Midtown Manhattan, is classic, adhering to the original’s mixture of gin, lemon juice and honey. The addition of Barr Hill Gin, a spirit from Vermont that is finished with raw honey, adds an extra honeyed note to the cocktail.
The Vamp
Julie Reiner, an owner of Flatiron Lounge, invented this Scotch cocktail at the behest of a liquor brand that was trying to encourage more women to drink the spirit in the early Aughts. Ms. Reiner said that the politics of cocktails and “how women don’t really drink Scotch” annoyed her. “It’s not that women don’t drink Scotch,” she explained. “Women come in and order a Macallan ‘12’ neat, single malt, all the time. It’s just that more men drink Scotch. ... Do you know how many men walk up to my bar and order a cosmopolitan?” The Vamp is Scotch and fresh orange juice, smoky but citrusy too, like having a cigarette with breakfast.
Avgolemono (Egg-Lemon Sauce)
Screaming Greenie
Redemption has arrived for the frozen drink, which in the late 20th century all but ruined the reputation of the daiquiri and margarita as serious cocktails. Absinthe provides a note of anise to this refreshing, verdant beverage. Just don’t drink it too quickly — brain freeze is a real thing.
Raspberry Sauce
Georgian Plum Sauce (Tkemali)
Chicken Scaloppine With Lemon
In order to make this chicken scaloppine, you'll first make a paillard, which just means you'll flatten the thighs by pounding them with a meat pounder, a wine bottle or the bottom of a heavy skillet. That broadens the surface area of the meat, which in turn browns and becomes crisp during cooking. It's delightful with this simple and bright lemon and white wine sauce.
Mediterranean Citrus Chicken Skewers With Tahini Sauce
Fennel and Parmigiano
Lemon-Herb Buttermilk Dressing
Packed with herbs and plenty of lemon, this quick buttermilk dressing can be considered a brighter, lighter cousin of ranch. It's terrific in grain bowls, for salads or even as a sauce for poached, sautéed or grilled fish.
Olive Oil Cake
This simple, lemon-scented olive oil cake is an elegant treat all by itself or topped with whipped cream, fruit or ice cream. The olive oil contributes a pleasant fruity flavor while keeping the cake moister for longer than butter ever could. Make sure your olive oil tastes delicious and fresh. If you wouldn’t eat it on a salad, it won’t be good in your cake.
Lemon Mayonnaise
Pan-Seared Chicken Thighs With Parsley and Lemon
This recipe will make you think, “Oh, that’s what parsley tastes like.” Bright and herbaceous, one bunch of flat-leaf parsley does a lot of work in this relaxed chicken dinner. First, the tough stems are puréed in a bold and garlicky buttermilk marinade that tenderizes boneless, skinless thighs, then the leaves and their tender stems are sautéed like spinach and spritzed with fresh lemon. Serve these juicy chicken thighs with rice, beans, bread or generously buttered noodles.
Juniper And Berries
Lemon-Garlic-Pepper Chicken Wings
Bistek
Bistek is steak, but one transformed by its encounter with soy sauce and citrus. My addition is browned butter, an ingredient not so common in Southeast Asian cooking. This was one of my lola’s signature dishes: She’d cut the onions half-an-inch thick, sear them briefly, then add a little water to make the pan flare up, so they’d get extra crisp. She would always plate it in a casserole dish, with enough pan sauce to sop up with rice. The beef fat should coat your lips, and then the citrus cuts through it. It’s worth investing in good olive oil; every ingredient matters, because there are so few, and you can taste them all.
Lemon Curd
Lemon curd sits in that elusive space between soothing and exciting. Its texture is smooth and comforting and its flavor is zesty, a delicious contradiction. Curd is easy enough to make, just stand by the pot — it calls for attention. Once made, the curd can be packed in a closely covered jar or container; it will keep well in the fridge.
Frisee Aux Lardons
Griot (Spicy Pork Shoulder)
Louis Crab-Salad Dressing
Pierre Franey’s Barbecue Sauce
A simple and delicious accompaniment to almost any barbecued meat.
Southern Shrimp Scampi
Scampi can mean different things in different cultures. The British deep fry langoustines in batter. In Italy, the langoustines are often sautéed in garlic and olive oil. Italian immigrants in America swapped in shrimp, and from there a thousand variations were born. This is a dish that cooks quickly and rises or falls on good-tasting shrimp. It is worth buying shrimp with the shells on and peeling them yourself.
Creole Rice
