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Baked catfish is smothered with a tangy, spicy sauce made with mayonnaise, Dijon mustard, lemon juice, and hot chile oil.
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Lemon juice and the zest of three lemons make this chess pie divine. The filling is thickened with cornmeal, and is rich with whole milk and eggs.
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Raw oysters not your thing? Try grilling them! Serve with lemon juice, butter, parsley sauce.
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Get Spaghetti Squash with Lemon and Capers Recipe from Food Network
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Shaved brussels sprouts made with thinly sliced brussels sprouts, tossed in lemon juice, sautéed in olive oil with garlic and mustard seeds.
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A smooth lemon custard is cooked up until thick and bubbly, and butter, lemon rind and sour cream are stirred in. The sweet tart filling is then spooned into a pre-baked crust and chilled.
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Broccoli florets are roasted after being tossed in olive oil and sprinkled with sea salt, freshly ground black pepper, and minced garlic. A squeeze of lemon juice before serving seals the deal.
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Use fresh ginger, brown sugar, honey, and lemon juice to add zing to your tea this winter using this simple recipe.
Ingredients: water, brown sugar, ginger, lemons, honey
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A sweet gin cocktail with cream sherry and grapefruit liqueur, as well as a light egg white froth and a little kick from lemon juice, this sophisticated drink...
cooking.nytimes.com
This recipe is by Celia Barbour and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Cochinita Pibil is a Mexican pulled pork version, where pork shoulder is cooked in a spicy sauce made with annatto paste and orange juice.
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In this Syrian-inspired soup, dried green lentils are cooked with spinach then finished with lemon juice for a quick warming meal.