Fresh herbs, a squeeze of lemon, and a foolproof technique lend this grilled chicken its effusive Greek accent.
Quick, easy, healthful, spectacular in terms of taste, and exactly what you need these last couple of Fridays before Easter.
Commercial tartar sauce tends to be crammed full of sugar and corn syrup and preservatives. Not this little homemade lovely.
Knee-wobblingly golden on the outside. Lusciously wobbly inside. And sweetly supple through and through.
Easy, elegant, and exceptionally buttery. Pretty impressive for something that you toss together in less than 15 minutes, wouldn't you agree?
Pucker up, cuz you're going to want to smooch the bejeebers out of this ridiculously easy, sweetly tart sipper. Wowsa.
An Italian classic. And it's ridiculously easy to make at home with just lemons, sugar, vodka, and a little patience.
Some would say paleo power. We say cauliflower power. Witness the caped carb crusader as an uber creamy mash and a raw salad.
Perhaps the most iconic and indispensable ingredient in Moroccan cooking. And perhaps the easiest thing to make ever.
If we had to choose just one roast chicken to spend the rest of our lives with, this would be the one.
Some things are so simple as to seem almost plain—until you taste them. Hollandaise is one such perfectly simple staple.
A lilt of lemon and hints of thyme dance throughout this simple risotto, which our testers tout as the best they've ever tasted.
A savvy, sophisticated, eat-your-veggies strategy that works its stealthy charms on kids and adults alike. You're welcome.
Meyer Lemon Curd14/19
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.
This madcap Italian nightcap swirls together vodka, Prosecco, and lemon sorbet to ridiculously satiating, giggle-inducing effect.
Lemon Drizzle Cake16/19
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.
You haven't truly had fried seafood until you've had fritto misto, the unforgettable fried seafood made in the style of the Amalfi Coast. Trust us on this.
These pillowy puddings practically resonate with lemony loveliness. Someone pass a spoon, please.