While a lemon is a versatile recipe ingredient, this simple fruit can also help you keep your kitchen fresh and sparkling ...

Lemony Greek chicken and spinach stew, broiled salmon with mustard and lemon, lemon-pepper tofu and lemon-almond butter cake ...

The sweet, tangy flavour of a lemon works in both sweet and savoury dishes and even just a squeeze can bring all of the flavours in a dish to life. A good cook will always have a few lemons on hand.

If you have been following the site for a while I know it won't surprise you that these cheesecake bars with lemon are made ...

And if you’re only using the juice, think again, because lemon zest is equally delicious. Just a pinch of sunny grated lemon zest can brighten a plate and balance out rich flavors. Keep reading to ...

Lemons can be bought waxed or unwaxed. Waxed are fine if you’re just using the juice. Choose unwaxed lemons if you’re planning to use the zest, or give your waxed lemons a good scrub with a ...

Often a recipe will only require a half or even a quarter of a preserved lemon to make the dish its own. Try using a quarter or a half of a preserved lemon in a dish where you might have used ...

The lemons will have shrivelled up but they still contain some juice; do not squeeze, they may squirt. Serve immediately. Feast on delicious recipes and eat your way across the island with the ...

This simple veal recipe from Australian chef Maggie Beer ... intensely flavored sauce by deglazing your skillet with water and lemon. The super-savory pan sauce and juicy, delicate meat are ...

For a gorgeous side dish, chef Fabio Trabocchi turns to rainbow chard, with stalks in an array of bright yellows, pinks, and reds. This simple rainbow chard recipe comes from Fabio Trabocchi, the ...