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Dried tarragon, lemon, and shallots flavor this butter for roast beef, steaks, or even chicken and fish. Use it alone or add it in place of butter for a subtle flavor enhancement to sauces or gravy.
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Chef John braises octopus until tender, then sears it on a hot grill to achieve the great tenderness of his Spanish octopus.
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Top fish tacos or chips with a refreshing salsa made from cucumbers, spinach, tomatoes, and lemon juice.
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Kids will love to cool down with this quick and easy sherbet that's made by simply blending frozen strawberries, lemon juice, and sugar.
Ingredients: strawberries, sugar, lemon juice
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A creamy dressing of yogurt, mayonnaise, and lemon juice coats kale, onion, and raisins in this salad recipe.
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Cherry juice joins gin and cherry brandy in this refreshingly fruity cocktail.
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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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A hearty main-dish pasta salad with ground lamb, spinach, lemon juice, mint, and feta.
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This margarita recipe uses fresh lime and lemon juice shaken with sugar and reposado tequila for a fresh and perfect margarita.
Ingredients: lime, lemon, sugar, ice, orange liqueur
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This refreshing drink is made with strawberries, rum and lemon-lime soda blended with ice for a great summer cool down.
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Take your basic Caesar salad to the next level.
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The buttermilk-beer batter, seasoned with cayenne, yields a golden coating on the fried rings that gets even better when spritzed with lemon juice.