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Bucatini with Lemony Carbonara

Lemon makes the perfect foil for carbonara's salty richness. You may never go back.

Author: Chris Morocco

Sauteed Trout with Pecans

Author: Paul Grimes

Tonnato Eggs

We took a cue from traditional Italian tonnato sauce (which uses canned oil-packed tuna) and combined it with classic deviled egg filling. Topped with crispy fried capers and salmon roe (if you're feeling...

Author: Anna Stockwell

Frisée and Carrot Ribbon Salad with Za'atar Lemon Vinaigrette

The herbaceous and tangy blend of spices in za'atar lend a unique bright flavor to this colorful salad.

Author: Mindy Fox

Grilled Lemon Oregano Chicken Drumsticks

Author: Maria Helm Sinskey

Quick Thanksgiving Turkey with Lemon Garlic Butter

What's the fastest way possible to roast a turkey for Thanksgiving? Skip the whole turkey: instead, roast bone-in breasts and legs. (If you don't want to butcher a turkey yourself, you can buy them in...

Author: Anna Stockwell

Pappardelle With Lemon, Baby Artichokes, and Asparagus

I found this in Cooking Light in an article about fresh spring vegetables. This one uses two of those, baby artichokes and asparagus. Baby artichokes are tiny artichokes (usually no bigger than a large...

Author: ksduffster

Chopped Salad with Shallot Vinaigrette, Feta, and Dill

Make this salad with whatever produce you'd like (such as blanched fava beans and asparagus in the spring); just make sure everything is cut to roughly the same size.

Author: Samin Nosrat

Little Wedge Salad with Sour Cream Dressing

Get rid of the extraneous ingredients in a classic wedge for a salad that sparks joy: crunchy iceberg, creamy avocado, and a rich, tangy dressing.

Author: Molly Baz

Apricot Pistachio Charoset

Author: Adeena Sussman

Spring Lamb in Herbs

Any tender herb or green can be used in this riff on a traditional Georgian spring dish. Try all or a combination of the following: cilantro, tarragon, mint, basil, dill, chives, watercress, and sorrel....

Author: Olia Hercules

Lentil Burgers

These veggie patties are streamlined enough for a weeknight dinner, packed with protein, and deeply savory thanks to mushrooms and mellow white miso.

Author: Chris Morocco

Roasted Fennel and Orange Salad

Recipe is from the Essential Mediterranean cookbook. I'm not that fond of raw fennel, but roasted fennel is something else. The combination of fennel and orange makes for a delicious salad and a great...

Author: DailyInspiration

Cabbage Stir Fry With Coconut and Lemon

I've made this stir-fry with a variety of cabbages that we get in our farm share, including savoy and napa, but it's also quite delicious with regular old green or purple cabbage and even finely shredded...

Author: Chitra Agrawal

Safoi's Moroccan Chicken Tagine

This fragrant, hearty stew is traditionally cooked in an earthenware dish on the stove-top, but a slow cooker does the job almost as well.

Author: Anna Francese Gass

Linguine With Lemon, Garlic & Parmesan

A light, fresh supper meal - choose lemons that are firm, heavy and fragrant to ensure that they're juicy.

Author: English_Rose

Frozen Lemon Ginger Yogurt

Author: Cynthia Wilson

Semolina Lemon Syrup Cakes

Beating the butter and sugar properly gives Yotam Ottolenghi's individual mini almond cakes lift, but they will still be moist and marzipan-y in the center.

Author: Yotam Ottolenghi

Lemon Ricotta Pancakes

Author: Travis Lett

Crispy Turmeric and Pepper Spiced Chicken Wings

Starting the wings in a cold oven allows the fat to render slowly so they get even crispier. Pour off the infused fat and save for stir-fries or cooking crispy eggs.

Author: Andy Baraghani

Lemon Roasted Potatoes

Fingerling potatoes roasted with garlic in a lemon-dill vinaigrette.

Author: Michael Symon

Pasta With Broccoli and Lemon Cashew Cream Sauce

We highly recommend finishing the pasta with finely grated Parmesan and some extra cracked black pepper-they're great flavors with the creamy lemon sauce.

Author: Donna Hay

Lemon Pistachio Biscotti

Author: Nick Malgieri

Cold Noodle Salad with Ponzu Sauce

_(Hiyashi Udon) Editor's note: The recipe and introductory text below are adapted from Elizabeth Andoh's book_ An American Taste of Japan. Andoh also shared some helpful tips exclusively with Epicurious,...

Author: Elizabeth Andoh

Tuscan Panzanella

Author: Rick Tramonto