Recipes

Tangy citrus-mustard marinade with cider vinegar, lime, lemon, and brown sugar — perfect for grilled chicken breasts.

A retro casserole of boiled chicken with mushroom soup, celery, lemon, and cashews topped with crunchy Chinese noodles and Cheddar—a neighborhood potluck classic.

Classic cannoli shells filled with sweetened ricotta with rum and vanilla, half-dipped in melted semisweet chocolate and the other half garnished with candied lemon and orange peel.

A hearty Greek-style lentil and spinach soup with lemon juice and onion sautéed in olive oil until golden brown.

Salmon fillets microwaved in a sweet-tangy orange juice, lemon, and brown sugar glaze.

Authentic Greek salad with iceberg and romaine, plum tomatoes, olives, radishes, and feta — dressed with lemon, olive oil, oregano, and garlic.

Whole individual Coho salmon opened flat and layered with sliced new potatoes, julienned onions, tomatoes, preserved lemon, Kalamata olives, and fresh herbs, then baked sealed in a parchment heart until puffed and golden.

A silky chilled cucumber soup pureed from sautéed cucumbers and onions in chicken stock, finished with plain yogurt, and served with fresh Louisiana oysters on the half shell drizzled with lemon-shallot oil and Osetra caviar.

Blanched eggplant cubes dressed in soy sauce, lemon juice, and toasted sesame seeds — a simple, light Asian-inspired salad served cold.

Freshly shucked oysters deep-fried in a golden cornmeal batter — best served with lemon wedges.

Classic corn chowder with fresh corn, chicken stock, and light cream, brightened with lemon juice and dry mustard.

Lump crab meat blended with mayo, dry mustard, Worcestershire, lemon, and Tabasco, stuffed into seafood shells, topped with cracker crumbs, and baked until golden.

Delicate zucchini blossoms piped with a silky crawfish and cream cheese mousse, breaded and fried golden, served with warm lemon butter sauce.

A Betty Crocker betty-crocker-basics recipe for Creamy Lemon Dessert.

A creamy aioli-style dipping sauce blending Creole mustard, roasted poblano, garlic, and lemon, finished with olive oil — great with fried appetizers.

A casserole recipe for Juice of 1 lemon.

Cold salmon and rice molded into a loaf with green onions, curry, lemon, and garlic — served on lettuce.

Tender sautéed eggplant seasoned with yellow curry powder and lemon juice, served alongside a fresh mango chutney — a versatile side for grilled fish or chicken.

A Scandinavian-style veal roast slow-cooked with mushrooms, baby carrots, fresh dill, lemon juice, and white wine, finished with a velvety cream sauce.

Steamed shell-on shrimp tossed in a paper bag with a bold Cajun spice blend — shake it like Shake 'n Bake and get your hands dirty. Serve with lemon wedges.

A four-ingredient slow cooker brisket with onion soup, ketchup, lemon juice, and carrot baby food — tastes best the next day.

egg lemon sauce

A country inn recipe for Egg–Lemon Sauce.

Emeril's signature Bloody Mary mix — fresh horseradish, garlic, lemon, and tomato juice blended smooth with Worcestershire and Crystal hot sauce, chilled 6 hours.