Orange marmalade may be sweet, but it also offers an underlying bitterness reminiscent of burnt caramel. Lemon juice helps the citrus sing while honey mellows the whole thing out in this intensely flavorful vodka sour. It's the kind of versatile cocktail that's equally appropriate day or night, all year round.
'lemon' on Serious Eats
Pan-roasted chicken with pan sauce—like this one flavored with fresh rosemary and lemon—is the ultimate weeknight staple. It's inexpensive, delicious, and takes less than half an hour from start to finish.
If you find yourself hosting a party this holiday season, surprise and delight your guests with this smoky tea punch.
Leftover turkey soup incorporates oft-bypassed turkey wings and sautéed carrot, celery, onion and garlic, plus a mix of white and dark meats; aromatics, such as bay leaves, thyme and poultry seasoning; and some surprises, among them a lemon half, leftover white or sparkling wine and invitingly chewy Israeli couscous.
The caramely depth and toned-down tartness of seared lemon is a total game-changer in this make-ahead gin cocktail that's great for crowds.
This cake uses whole wheat pastry flour and the zest of four lemons in its base, along with hearty glugs of extra-virgin olive oil. The top is all slices of caramelized Meyer lemon, and the whole shebang is baked up in a cast iron skillet, which gives it a bit of a crust, and a lot of rustic appeal.
Light layers of sponge cake sandwich bright, citrusy lemon curd in this cake from The Ginger & White Cookbook. The cakes bake up quickly and cleanly in springform pans, while the curd comes together on the stove. It's simple, but doesn't look that way, which is sure to impress a teatime guest.
Inspired by a back-of-box Jell-O pie, this rendition combines fresh-squeezed lemon juice and sweetened whipped cream with some gelatin to hold it all together. The result is an addictively light, zesty pie reminiscent of lemonade.
This gluten-free all-day lemon cakes is one of those confections that goes equally well with a morning cup of coffee or a post-dinner, end of the day drink.
The classic British fool, a dessert of fruit and whipped cream, is an ideal warm weather dessert because it's light and balance of sweet and tart fruit flavors. Fresh lemon curd and blueberry compote are spooned into this flavorful version.
Easy enough for a weeknight dinner but impressive enough to serve guests, this fennel, chili, and cinnamon-rubbed chicken—inspired by a Michael Chiarello spice rub—is roasted with lemon and potatoes for a delicious one-dish dinner.
A simple dish of pasta tossed in a creamy, lemony, sherry sauce, with sweet red peppers and gently poached chicken.
These oversized macaroons are flavored with lemon zest and dipped in white chocolate.
This crisp, juicy spatchcocked chicken gets roasted to sweet-and-sour Provençal perfection with lavender, thyme, olive oil, butter, lemon, and honey.
Marmalade might not contain any whole grains, but it certainly makes a great accompaniment to many of the grain-based recipes in Megan Gordon's new cookbook, Whole-Grain Mornings. Spread over buttered toast, drizzled on buckwheat pancakes, or stirred into a bowl of oatmeal, this bright citrusy preserve is a perfect antidote to winter.
Tender scones are flavored with lemon juice and zest and given a hint of piney flavor with rosemary.
Adding a little cooked oatmeal to this blueberrry smoothie means it has serious staying power.
Asian pear lends a delicate, floral sweetness to this light and refreshing juice, while the lemon and basil chat with each other in little bursts of excitement.
If you're sick of lemon pies topped with cloying clouds of meringue, give this pie a try. A layer of dark chocolate ganache lines the crust, topped with a Meyer lemon curd infused with orange zest. It's a beautiful interplay between dark and light, bitter and sweet flavors.
An easy, hearty, sausage and kale soup with black eyed peas, flavored with rosemary and lemon zest.