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Classic Sole Meunière

Author: Molly Wizenberg

Easy Canned Chickpea Hummus

Boiling canned chickpeas in water for 20 minutes before puréeing them gives you the silky-smooth texture you normally only get in from-scratch hummus.

Author: The Epicurious Test Kitchen

Baltimore Crab Cakes

Crab cakes are so popular in Baltimore, they're even sold at Oriole Park at Camden Yards. Use lettuce instead of a bun, and serve with a squeeze of lemon.

Author: Bon Appétit Test Kitchen

Simple Lemon Vinaigrette

Author: Kemp Minifie

Chicken Barbecue (Inihaw na Manok)

This dish-both a backyard staple and street food treat in the Philippines-is slightly sticky when cooked and develops a nice char while the dark thigh meat stays tender and juicy.

Author: Nicole Ponseca

Skordalia (Garlic Dip)

An indication of knowing someone really well is knowing which foods they love, like, and hate. My father loves this recipe, and I was told by Kyria Loula, who knew him as a boy, that it had to go into...

Author: Alexandra Stratou

Homemade Ginger Beer

Author: Andrea Albin

Grilled Chicken Salad with Romesco Sauce

Purée grilled bell peppers, almond butter, sherry vinegar, and garlic into an irresistibly smoky-sweet sauce that's great served with a crunchy grilled chicken salad.

Author: Anna Stockwell

Blender Chermoula Sauce

Made with fresh herbs, garlic, lemon, and warm spices, this Moroccan chermoula sauce makes a great marinade and finishing sauce for grilled steak and seafood.

Lemon and Olive Oil Dressing

Along with a classic vinaigrette made with sherry vinegar and red-wine vinegar, this is an all-purpose dressing I turn to time and again.

Author: Patricia Wells

Lebkuchen (German Honey Bars)

Lebkuchen recipes are many and diverse-some are flourless, made with almond and hazelnut meal; some are made in bar form and others in cookie form; some are glazed with chocolate and others with a thin...

Author: Megan Scott

Cranberry Chess Pie

A popular Southern dessert said to originate in England, chess pie consists of staple ingredients: eggs, butter, and sugar, bound with cornmeal, flour, or both. While some recipes rely on tangy buttermilk...

Author: Sarah Jampel

Petrale Sole with Lemon Shallot Brussels Sprouts

To prepare the brussels sprouts before cutting them, be sure to pull off the tough outer leaves. Thin slicing and simple seasonings will convert those who aren't fans of brussels sprouts. Petrale sole,...

Author: Jill Silverman Hough

Texas Barbecue Sauce

Author: Fred Thompson

Lemon Ginger Electrolyte Drink

Refresh after a grueling workout or exhausting day with this electrolyte-packed water, with a natural boost of energy, vitamins, and minerals.

Author: Katherine Sacks

Lemon Custard Pie

Author: Gina Marie Miraglia Eriquez

Citrus Vinaigrette

Always make more salad dressing than you'll need. It takes no longer to mix a big batch, and it means tomorrow night's salad will be ready in minutes. This recipe makes enough vinaigrette for three large...

Author: Bon Appétit Test Kitchen

Middle Eastern Limonana

This Middle Wastern limonana recipe is a bright-green combination of lemon and mint inspired by the drinks found on tables throughout the Middle East.

Author: April White

Mojo Marinade

Author: Matt Lee

Lemony Pasta with Cauliflower, Chickpeas, and Arugula

A vegetarian pasta dinner that's full of so much fresh arugula, it almost feels like eating a salad. In a good way.

Author: Anna Stockwell

Grilled Chicken Skewers With Toum (Shish Taouk)

Toum, an intense garlic sauce usually paired with shawarma, is used as both a marinade and a condiment in this chicken dish.

Author: Kamal Mouzawak

Creamy Vegan Red Pepper Pasta With Garlic Bread Breadcrumbs

Jarred roasted red peppers, canned white beans, and a bunch of pasta water make this pasta sauce flavorful, thick, creamy, and totally vegan. But the crunchy topping may be the best part of all.

Author: Kendra Vaculin

Lemon Buttermilk Cake

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other dessert classics, check out the...

Author: Dianne Rossmando

Mutabal

Author: Rawia Bishara

Slow Roast Spiced Lamb Shoulder with Sumac Onions

At Maydan the lamb shoulder is cooked sous vide until meltingly tender and then finished in the hearth until crisp and golden brown. We adapted their recipe for the oven to similar effect.

Trout Meunière, Old Style

Author: Tom Fitzmorris

Green Bean and Tuna Salad with Basil Dressing

Our idea of salad for dinner in the height of summer means minimal cooking, lots of fresh greens, and enough protein to feel filling. Here, that means quickly blanched green beans, canned white beans,...

Author: Anna Stockwell

Mexican Ceviche Tacos

Author: Jill Dupleix

Double the Mustard Chicken With Potatoes and Greens

Two kinds of mustard make all the difference in this sheet-pan dinner. Dijon mustard mixed with honey serves as a sweet-tart marinade for the chicken, while the whole seeds in old-style mustard add pops...

Author: Anna Stockwell

Linda's Lemon Drizzle Cake

Author: Mary McCartney

Lemony Chicken Soup with Farro, White Beans, and Kale

Enhance the flavor of store-bought chicken broth for a hearty soup packed with farro, white beans, kale, and plenty of lemon.

Author: Katherine Sacks

Amaretto Sour Slushy

The base for this make-ahead frozen cocktail goes in the freezer before serving, so it doesn't require much ice to stay cool. Serve at your next bbq!

Author: Jeremy Oertel and Natasha David

Cauliflower "Rice" Tabbouleh

This modern take on the classic Middle Eastern bulgur and herb salad swaps grains for cauliflower "rice," making it nutritious and gluten-free. Serve it as a side dish for roasted or grilled meats or mix...

Author: Katherine Sacks

Caramel Chocolate Ganache

Author: Julie Richardson

Lemon Ice

This refreshing frozen lemon dessert is dairy free. It comes from Chris Bianco of the cookbook, Bianco.

Author: Chris Bianco

Frozen Boozy Arnold Palmer

The classic iced tea and lemonade combo is transformed into a boozy, slushy frozen cocktail perfect for backyard parties and summer barbecues.

Author: Kat Boytsova

Grilled Whole Cauliflower with Miso Mayo

Basting a head of cauliflower in a spicy butter sauce as it grills infuses it with flavor and turns it a nice orange color. Served over a lemony miso mayo and topped with scallions, it makes for an impressive-looking...

Author: Anna Stockwell

Chipotle Cranberry Sauce

Author: Marlena Spieler

Italian Fish and Vegetable Stew

With the nearly year-round availability of zucchini and cherry and grape tomatoes, this dish brings color and flavor to the table any time you'd like. Just be sure to choose a firm, light-flesh fish that...

Author: Mindy Hermann, RDN

Raw Asparagus Salad with Breadcrumbs, Walnuts, and Mint

Make this dish before you do any cooked asparagus dishes, at the start of the season when you get pristine spears. At first glance, the dish looks kind of "meh," but once you taste it, the flavor and texture...

Author: Joshua McFadden

Seafood Sinigang (Sour and Savory Seafood Soup)

Like many Filipino dishes, this soup is bold in taste: sour, salty, slightly sweet, spicy, and umami. Use any combination of shrimp, crab, salmon, monkfish or other fish and shellfish you like.

Author: Jacqueline Chio-Lauri

Olive Oil Cake

Even die-hard butter devotees admit that olive oil makes exceptionally good cakes. EVOO is liquid at room temperature, so it lends superior moisture over time. In fact, olive oil cake only improves the...

Author: Claire Saffitz

Classic Lemon Curd

By constantly stirring the mixture, you'll end up with luscious, velvety smooth curd. Store lemon curd in an airtight container or jar in the refrigerator for up to 1 week.

Author: Donna Hay

Roasted Squash with Lemon Tahini Sauce

Browned edges mean great flavor for this side. If the squash hasn't browned, roast it a little longer.

Author: Bon Appétit Test Kitchen