Lemon Juice
481 recipes found
Lemony Pearl Barley Soup
High in comfort, low in fuss, this pearl barley soup answers the question of what to cook when one doesn’t feel like cooking. Made with pantry staples, this simple soup beams with vibrancy. Lemon transforms this hearty soup into a dish that also feels light and restorative, while dill, used generously, reinforces the citrus flavor while bringing an assertive herbaceous edge. Other herbs could step in for dill; consider parsley, cilantro or chives. Spinach is added right at the end, after the heat is turned off, which ensures that the greens maintain a little bite and stay bright. The soup will thicken over time, so if you are making it ahead or have leftovers, simply loosen it up with more stock or water when reheating.
Citrus, Beet and Avocado Salad
This is winter’s caprese: shingled slices of the season’s peak produce dressed simply with olive oil, salt and pepper. The sweet citrus, creamy avocado and earthy beets are really all you need, but trio can serve as a base for salads all year long. Add protein (fresh or tinned seafood, grains, legumes), dairy (burrata, stracciatella, yogurt, feta), more vegetables or fruits (baby greens, chicories, radishes, cucumbers), and flavor boosters like toasted whole spices or nuts, crushed red pepper, herbs, shallots or olives. The beets can be steamed or roasted, or you can purchase them precooked. Any way you make it, this easy-to-assemble salad is a bright, beautiful spot in winter’s shorter, darker days.
Vanilla Cupcakes
This easy recipe makes 12 light, fluffy cupcakes that are packed with vanilla flavor and topped with a classic buttercream frosting. They use the reverse creaming method made popular by author Rose Levy Beranbaum in which the dry ingredients are mixed with a solid fat (butter, in this case), before the liquid ingredients are mixed in, which helps ensure that you don’t overmix your batter. This mixing method, along with the buttermilk and a combination of butter and oil, creates the soft, tender crumb of these cupcakes. The confectioners’ sugar frosting is a simple affair, flavored with lots of vanilla, some lemon juice and a bit of salt to balance out the sweetness. Make sure to whip the frosting until it is completely smooth and soft. This recipe makes enough to frost the cupcakes with a thin layer; for a more generous topping, you’ll want to double it.
Double Celery Salad
This dish employs two kinds of celery: the tender hearts of branch celery and so-called knob celery, also known as celery root or celeriac. It’s a nice salad in winter, for a change of pace. A bed of spicy watercress, arugula or mizuna lends even more of a green hue to this dish.
Green Goddess Chicken Salad Sandwiches
Avocado forms the base of creamy green goddess dressing in this everyday chicken salad recipe. Made with lots of green herbs, capers and scallions, it’s tangy, vinegary and luxuriously creamy without the addition of any dairy or mayonnaise. Feel free to substitute other tender herbs you have on hand — chervil, chives and tarragon would all nod to classic green goddess dressing. For the chicken, you can roast bone-in, skin-on breasts, use leftover chicken or purchase a rotisserie chicken. Breast meat is more traditional for a chicken salad, but if you love thighs, by all means use them here. Pile the chicken salad onto toasted bread with lettuce and tomato for a standout sandwich, or eat it straight from the bowl with salted crackers or pita chips.
Crispy Tuna Cakes
These tuna cakes grow crackly on the outside, but stay velvety on the inside thanks to creamy cannellini beans. They’re served alongside a crisp wedge salad with a briny ranch dressing that is studded with olives. It might seem to produce a lot of dressing, but it’s just enough for smothering the iceberg and dunking the tuna cakes. Best of all, this dish makes use of pantry staples, like canned tuna, beans and olives, so you can make it even when the fridge is looking bare.
Sheet-Pan Turmeric Chicken and Crispy Rice
A layer of crunchy, golden rice at the bottom of a pan is revered across many cultures, be it a Persian tahdig, Korean nurungji or Spanish socarrat, and you can get a similar result by baking oiled rice at high heat on a sheet pan. Here, bone-in chicken legs are coated in a mix of turmeric, ginger and garlic and nestled into a pan of scallion-flecked short-grain rice. As it all roasts, the spiced chicken fat seasons the rice, which turns especially crisp where it meets the edges and bottom of the pan while staying soft and chewy on top. Dabbed with more turmeric-ginger mixture at the end, it’s a richly flavored and textured chicken and rice dish all made in one pan.
Chicken Marinade
Introducing your new go-to chicken marinade. Made from just a handful of pantry ingredients, this simple marinade adds serious flavor to grilled, seared or baked chicken. The acid in the lemon juice and Dijon help tenderize the chicken, the soy sauce adds a salty, savory note and the honey lends a bit of sweetness and encourages the chicken to brown. When using a marinade for chicken, aim for several hours in the refrigerator — too long, and it will begin to break down the meat, resulting in a rubbery texture. For this recipe, anywhere from 2 to 8 hours of marinating is ideal.
Maple Blueberry Oatmeal Cookies
These soft, lightly spiced oatmeal cookies have a sweet surprise in the middle: a pocket of syrupy blueberry-maple jam.The jam helps keep the cookies soft and tender for days when stored in an airtight container at room temperature, so you can bake a batch over the weekend and snack on them all week long. If you can find frozen wild blueberries to make the compote, these will have an even more intense berry flavor, but any blueberries will work in these homey treats.
Habanero Chicken and Broccoli
In this bright, tangy sheet-pan dish, the chicken gets a quick first roast covered in a light oregano and garlic marinade. That quick warmup is followed by a stellar run: The chicken is flipped, broccoli florets get tucked all around and a sweet citrus sauce with the slightest habanero kick drenches the mix. The sauce adds flavor and moisture to the chicken as it roasts and browns, and soaks the broccoli, which chars and tenderizes. Although this can be a complete meal on its own, the ample sauce is so flavorful that you may find yourself craving for something else to soak in it. Rice is the perfect cheerleader to round up the race. The habanero’s heat is tamed by citrus, allowing its zesty and flowery flavors to shine.
Hamachi Sashimi With Ginger Ponzu
At Tiffany’s in the small town of Wailuku in central Maui, hamachi sashimi comes with a sauce so good, diners keep spooning it up long after the fish is gone. Bright and briny at once, it draws from the cuisines of island nations across the Pacific, combining elements of Japanese ponzu and fina’denne’, a CHamoru condiment from Guam that is a blend of shoyu (soy sauce), vinegar or citrus, onions and chiles. The chef Sheldon Simeon adds sweet local onions and ginger in lieu of chiles, for a gentler kick, plus shiso for “effervescence,” he says. To finish, he simmers lemon peel and olive oil over low heat, then strains out the peel so just the olive oil is left, only now sun-possessed. Drizzled at the very end, it gives the fish the vividness of lemon without curing it.
Lemon Drop Martini
Named for the old-fashioned hard candy of the same name, this lemony twist on a classic martini packs a refreshing sweet and sour punch. Vodka and freshly squeezed lemon juice give the drink its tart edge, and a little simple syrup and the orange liqueur Cointreau add sweetness for a well-balanced drink. Served in a chilled martini glass with a lightly sugared rim, the lemon drop makes a festive holiday cocktail.
Berry Jam Buns
A filling made from berry preserves and fresh berries replaces the buttery cinnamon sugar you might expect in a cinnamon roll, for a colorful twist on a favorite. You can use any berry jam you like, but a low-sugar variety will provide the most vibrant fruit flavor. The cream cheese icing is the perfect gooey, creamy topping that gently melts into the tops of the rolls. This dough is adaptable: You can let it rise overnight in the refrigerator, instead of at room temperature, so you can serve fresh, warm rolls for breakfast without getting up at the crack of dawn to make them. If you let the dough rise at room temperature, don’t skip the refrigeration time after the dough rises, as the dough is much, much easier to work with when cold. For the very best texture, these rolls are best served warm, on the day they are baked.
Lemony Skillet Chicken and Brioche
In this comforting one-pan meal, salt-and-pepper chicken thighs roast atop sweet, buttery brioche, which conforms to the chicken like memory foam. The parts cushioning the chicken become soft and tender from the juices, and the bottoms and exposed portions turn golden and toasty. To marry it all, a simple, savory and bright pan sauce is made with shallots, butter, lemon and a touch of miso. Chopped dill lightens the mood. Serve with roasted green beans, or mixed greens tossed with a little lemon and olive oil.
Tardivo Salad With Pistachio and Citrus
When it comes to wintertime eating, you can count on two things: chicories in abundance and the best citrus of the year. At the cozy Manhattan restaurant Raf’s, executive chef Mary Attea makes the most of both with this tardivo salad, which delivers the style and ingenuity of a restaurant-level dish to any home cook. Tardivo is a top choice for its delicate flavor and dazzling appearance, but endive is a suitable substitute, playing equally well with the fragrant schmear of puréed Sicilian pistachios. The creamy purée acts as the foundation for a bright combination of supremed citrus, sharp fennel and thinly sliced red onion. The dish is mellowed out with good-quality Italian olive oil and fresh lemon juice, and topped with salty slivers of ricotta salata. Serve as an impressive starter at your next dinner party or impress yourself on a weeknight. Either way, you’ve got a hit on your hands.
Lemon Butter Curls
Delicate but sturdy, these lemon butter shortbreads are perfect for a casual afternoon treat or relaxed holiday cookie. A combination of butter, egg yolks and a bit of cornstarch ensures a texture that melts in your mouth. Lemon zest adds a bright sparkle, and a light glaze of lemon juice and powdered sugar lends a tart finish. Make these into curls as shown or pipe them into any shape you prefer: Rings, squiggle or pushing the dough through a cookie press can all be fun. You also can roll and shape the dough by hand instead of piping or pressing it.
Avocado, Radish and Iceberg Lettuce Salad
I’ve always liked this very simple salad that was served at La Taza de Oro, a now-defunct Puerto Rican diner in New York City.
Quinoa Salad
This bright, crunchy and hearty quinoa salad is inspired by the flavors and textures of tabbouleh and Greek salad. Quinoa, cucumbers, bell pepper, olives, lots of parsley and an assertive lemon-garlic dressing make it a filling and protein-rich vegan lunch, or a great side for grilled chicken, seared fish or spiced chickpeas. Feel free to add other briny, creamy, snappy or herbaceous ingredients, such as feta, avocado, torn romaine leaves or fresh mint. The salad will keep for up to 2 days refrigerated; refresh with salt and lemon juice before eating as flavors may become muted in the fridge.
Lemon Cream Pie With Honey and Ginger
A citrusy cousin of coconut cream and chocolate cream pies, this pie is filled with a lemon pudding that’s tart like curd but is also light, smooth and creamy at the same time. Infusing the filling with fresh ginger gives it a more autumnal flavor, but omit it you prefer. For the crust, make sure to use only very thin, very crisp, wafer-style gingersnaps, otherwise it will likely slump as it bakes. If you can’t find those, graham crackers work just as well. (Watch Claire make Thanksgiving dinner from start to finish on YouTube.)
Caramelized Brussels Sprouts With Lemon
Separating the dark green outer leaves from the lighter green cores of brussels sprouts allows you to roast them so they’re both tender and crispy. Prep them ahead of time for an easy side dish. (Watch Claire make Thanksgiving dinner from start to finish on YouTube.)
Lemon Cupcakes
These little cupcakes are light, fluffy and packed with bright lemon flavor. Topped with a not-too-sweet cream cheese frosting, they are both well-balanced and indulgent — and easy to prepare in one bowl. While you will need two to three lemons to yield enough zest for the cakes, you may not need to cut so many open for ¼ cup of juice. To save the remaining zested lemons for another recipe, be sure to wrap them in plastic wrap. Without the zest, bald lemons tend to harden in the fridge fast. The frosted cupcakes are best the day they’re made, but you can make the cakes in advance and freeze them for up to 1 month in an airtight container. Thaw at room temperature to frost and serve.
Pasta With Corn, Mint and Red Onions
Practically a no-cook recipe, this celebration of corn, tomatoes and plenty of herbs is about as easy as summer pasta gets. A dollop or two of ricotta adds milky softness, enriching the tangy, garlicky tomatoes and plump kernels of corn, but you can leave it out if you prefer. Although this dish is best with seasonal tomatoes and freshly shucked corn, it’s also excellent made with frozen corn and year-round grape tomatoes, cut into cubes. You can serve this versatile salad warm, at room temperature or even cold as a pasta salad. And leftovers make a terrific lunch the next day.
Concord Grape Jelly
With a notoriously short season — late September to early October — this straightforward jelly is just one way to capture the intensity of Concord grapes well into the winter months. Inspired by a pie at Pies ‘n’ Thighs in Brooklyn, this recipe simplifies the restaurant’s process. Whole grapes in a pot are heated until soft, then crushed, and the grape juice is strained of seeds and skins. Sugar, pectin and a little lemon juice are the only other ingredients. Spread it on buttered toast, spoon it into a par-baked thumbprint cookie, or use it to fill PB&Js. Sealed and canned in glass jars, this jelly will last for up to 1 year, when stored in a cool, dry place. Without canning, it will keep in an airtight container, refrigerated, for up to 3 months.
Whiskey Sour
The whiskey sour is a trusted combination of sweet, sour and spirit. A true classic, it’s remained largely unchanged since its first printed mention in 1862 in the book “How to Mix Drinks” by Jerry Thomas. This recipe gives instructions for its two most common forms: frosty over ice or frothy with an egg white (also known as a Boston Sour). For a spicier, drier drink, use rye instead of bourbon; for a New York Sour, float 1/2 ounce red wine over the top; and for garnish, consider an orange slice or maraschino cherry.