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A generous amount of oregano offers a musky note to chicken basted with a tart lemon-Worcestershire-soy sauce blend.
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A traditional pairing with a touch of lemon zest.
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This recipe is by Jonathan Miles. Tell us what you think of it at The New York Times - Dining - Food.
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This limoncello spritzer, made with limoncello, lemonade concentrate, and club soda, is a refreshing beverage for hot afternoons.
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You'll enjoy a taste of Key West with this citrus flavored baked grouper that will make you feel like you are on a romantic, tropical beach.
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Cooking a lemon and dill seasoned whole salmon fillet on a smoldering cedar plank adds a touch of smoke to a beautiful fish!
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This one-step soup of converted rice, vegetables and chicken breast meat is seasoned with lemon and herb seasoning. Allow 6 to 8 hours cooking time in a slow cooker.
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Any party with Greek Fondue will be lit.
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This creamy smooth blueberry coconut ice cream made with lemon juice, ground flax seeds, and xanthan gum is an easy treat to make for vegans.
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Deliciously crispy and crunchy with a lemon zest, tarragon, and Old Bay panko coating.
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Like a Greek salad on a stick!