Lemon Juice
475 recipes found
Kai Yang (Thai garlic chicken)
Lemon-Ginger Tart
Somewhere between a lemon bar and a lemon pie lies this ultra tangy tart. "Tart" makes it sound difficult, but it's easier than you think: The rich filling requires zero cooking, and the crust is a simple shortbread that you just press into place. The already vibrant yellow filling gets an assist from a bit of ground turmeric. It's an ingredient that you won’t taste as much as you’ll see, but it just so happens to pair perfectly with the freshly grated ginger. It's an extra step, but don't skip straining the filling. It will get rid of any lumps that the whisk couldn’t tackle and will prevent those unsightly air bubbles that can rise to the top after baking. The lemon slices, while optional, are not frivolous: They add a bit of texture and welcome bitterness to the tart.
Algerian Spiced Striped Bass Tagine
Brussels Sprouts Caesar Salad
This mix of roasted, caramelized brussels sprouts and slawlike raw slices is topped with a lemony, garlicky dressing that’s a bit like Caesar, but lighter, brighter and anchovy-free (though you could add some if you like). Serve it as a satisfying side dish to a simple pasta or roast chicken, or as a light meal on its own.
Paillard Of Squid
Basic Tahini Sauce
Use this sauce, which is adapted from the Philadelphia chef Michael Solomonov, as a garnish for roast chicken and lamb. Dress thinly sliced raw kale and toasted pumpkinseeds with tahini sauce for a simple salad. Drizzle it over sliced tomatoes and cucumbers. Or serve with grilled eggplant, zucchini and peppers or roasted carrots and cauliflower.
Grapes and Raisins in Citrus Juice
Hollandaise Sauce
For the longest time I made a classic French hollandaise sauce with two or three egg yolks, until I tasted what happens when you use seven, in keeping with the teachings of the chefs David McMillan and Fred Morin, of the restaurant Joe Beef in Montreal. Their advice carries over to the use of a blender instead of a double boiler to make the sauce. It’s a terrific sauce for asparagus, for broccoli, for steaks, for scallops, for eggs Benedict or for my homage to a Joe Beef dish: scallops with hollandaise sauce and shredded duck.
Youvarlakia Avgolemono (Lemony Greek Meatball Soup)
Avgolemono is a Greek egg and lemon mixture that’s tangy and silky, and used to thicken sauces and soups. In the United States, most versions of avgolemono soup brim with grains of rice and chunks of chicken. In this recipe, a riff on youvarlakia avgolemono, ground chicken and rice are rolled into meatballs, then simmered in the broth, making the whole thing heartier without losing the soup’s characteristic brightness. Many recipes for youvarlakia call for ground beef, and, if you like you can substitute that here. Note that because of the eggs in the broth, leftovers do not freeze well.
Roasted Beets With Pine Nuts and Parmesan
Warm Potatoes With Cheese Sauce
Lemon Baked Squid
Marina's Kofte
Peach Ice Cream
This easy ice cream is meant to evoke hazy memories of a summer spent luxuriating on a front porch, cold glass in hand, waiting as your ice cream maker does the churning work for a late-afternoon treat. Use the best peaches you can find — the flavor of this depends directly on the fruit. You can also use mangoes or strawberries, or other stone fruits. Use your imagination, but let the ice cream maker do most of the work.
Roasted Garlic Jam
Garlic can be subtle and sweet, or it can be a big bully with acrid undertones. Its behavior depends on how it's cooked and in what company. Here, it cozies up with lemon juice, cayenne and parsley, blending fast into a zippy, soft topping for bruschetta, pizza or your favorite grilled meat.
Mushroom Ceviche
La Pomme Sourde
This drink is adapted from one offered on the opening menu at Le Syndicat, a Paris cocktail bar that uses only French products in its drinks. As with most of the bar’s cocktails, it requires a little labor, but the pink peppercorn-infused cider syrup is easier to make than it looks. The bartender and owner, Sullivan Doh, called the cocktail “fresh and thirst-quenching” and “an interesting drink for hot days.” It delivers a riot of fruit flavors from the two layers of apple (the Calvados and the cider), the lemon juice and various fruit notes lurking in the French aperitif Byrrh. Think of it as the kind of julep you might drink on Bastille Day.
Lemon-Caper Dressing
Here’s a salad dressing that falls somewhere between special-occasion Caesar and “toss lemon juice and olive oil onto lettuce.” By adding a craggy paste of capers and garlic and a pouf of shaved Parmesan to the lemon and olive oil, you get a puckery, salty mix that’s packed with umami, just like Caesar, but isn’t weighed down by mayonnaise or egg yolks. It works great on arugula, Romaine, kale or radicchio; steamed or roasted vegetables; hard-boiled eggs; and even grains. The recipe developer's mom has been feeding her this dressing since she could chew. Ali adds a bit more garlic and lemon than what you’ll find here, so adjust it until it tastes good to you.
Carrot Purée
You can serve the carrot purée on its own on croutons or pita triangles, or as a dip with crudités. You can also accompany it with garlicky yogurt seasoned with mint, as it would be served in Greece or Turkey.
Peach Flambe With Rum
Apricots or another fresh fruit could be substituted in this recipe. The most important factors are the quality and ripeness of the fruit. The peaches are cut into wedges and sauteed in a little butter and sugar until they soften and their juices begin to caramelize. Then, lemon juice and peach preserves or jam are added and the dish is finished with dark rum for flavor.
Lemony Parsley-and-Egg Soup
Egg Lemon Soup
The authentic version of this Greek soup is a chicken soup with an egg and lemon enrichment stirred in at the end. But I don’t hesitate to make it using garlic broth, thereby transforming a Greek classic into a refreshing, lemony twist on garlic soup.
Marinated Octopus
Lemon Gumdrops
Candy can be made by cooks of all skill levels, as long as they don't mind standing and stirring for what can seem like an eternity (but is really only 20 to 30 minutes).