If we had to choose just one roast chicken to spend the rest of our lives with, this would be the one. No contest.
Perhaps the easiest and most elegant dinner conceivable. Here's how to cook your pricey (and worth every penny) sea scallops to perfection.
Traditional Moroccan tagine reimagined by turning it into a slightly less hearty yet no less compelling salad.
A lilt of lemon and hints of thyme dance throughout this simple risotto. The best they've ever tasted.
Some would say paleo power. We say cauliflower power. Witness the caped carb crusader as an uber creamy mash and a raw salad.
Let's dispense with all the talk about Proust and time and just revel in these lemony little lovelies, shall we?
Burnished skin. Juicy meat. An insanely come-hither aroma that pervades the house. All this can be yours for supper. And it's so simple to toss it together.
Lemon Pound Cake8/32
When life hands you lemons, make this lemon pound cake. Guaranteed to give you a far more favorable outlook on everything.
"The epitome of success." "Simple yet elegant." "I definitely will be making this again and again." That's what folks are saying about this recipe. Sorta makes you forget it's healthy.
Much as we love ice cream, sometimes it's just too darn hot and humid for something so sweet and sticky. Enter the lemon icey.
Perhaps the most iconic and indispensable ingredient in Moroccan cooking. And perhaps the easiest thing to make ever.
Almost exactly like the classic Greek dish made with rice, lemon, and eggs. Except better. Not to mention healthier.
Quick, easy, healthful, spectacular in terms of taste, and exactly what you need these last couple of Fridays before Easter.
Some things are so simple as to seem almost plain—until you taste them. Hollandaise is one such perfectly simple staple.
So long, soggy calamari. This low-temp approach defies common deep-frying logic yet ensures a crisp crust and tender seafood. And if you've yet to experience fried lemons, just wait.
Meyer Lemon Curd16/32
You may think you're going to gift these little half-pint jars of lemon curd, but who are you kidding? Our money says you'll be lapping it up straight from the jar.
Commercial tartar sauce tends to be crammed full of sugar and corn syrup and preservatives. Not this little homemade lovely.
An Italian classic. And it's ridiculously easy to make at home with just lemons, sugar, vodka, and a little patience.
A savvy, sophisticated, eat-your-veggies strategy that works its stealthy charms on kids and adults alike. You're welcome.
Tart and sweet, silken and crumbly, these easy lemon bars have a sweet cookie crust, a tart lemon filling, and a dusting of confectioners' sugar. A classic, perfected.
Lemony Salmon Pasta21/32
We think of this gorgeous lemon salmon pasta as the Audrey Hepburn of pasta recipes given how it graciously brings both elegance and simplicity to the party.
Fresh herbs and a squeeze of lemon lend this chicken its effusive Greek accent. A foolproof grilling technique makes it irresistible in any language.
Pucker up, cuz you're going to want to sip the bejeebers out of this ridiculously easy, sweetly tart lemonade. Wowza.
One of our most requested recipes. Easy, elegant, and pretty much foolproof. Sorta impressive for something that you toss together in less than 15 minutes, wouldn't you agree?
Hello, weeknight supper scrounged from the pantry. And with no compromise whatsoever in terms of taste. We're actually hearing this reminds folks of something they'd order at a cafe in SoHo.
Know when you taste something and can't help but pause and sigh with content? This subtly sweet lemon cake does that to us each and every darn time.
This Italian sipper swirls together vodka, Prosecco, and lemon sorbet to ridiculously satiating, giggle-inducing effect.
Lemon Drizzle Cake28/32
Otherwise known as what's for dessert tonight, this old-fashioned cake takes its name from a simple, two-ingredient glaze, or drizzle, that yields a crisp, sugary, lemony crust.
These pillowy puddings practically resonate with lemony loveliness. Someone pass a spoon, please.
This is as indulgent as a quick weeknight pasta dish you toss together can get with its indulgently creamy and rich (though not too rich) sauce punctuated with the lilt of lemon.
Pretty much guaranteed to be one of those desserts that makes people do face-plants onto their dessert plates. A David Leite original recipe.
All the cream cheesy goodness of an individual Danish that you've come to love. But in pillowy bread form. Which makes it oh so easy to snitch just a smidgen more.