Lemon doesn’t have to play the background role in every dish. These 17 recipes rely on real lemons to punch through blandness and bring the kind of flavor you can actually taste without guessing.

Hollow out the lemons and remove any seeds. Heat the cream, fresh lemon juice, sugar and salt. Bring the cream mixture to a ...

Recently, when I made limoncello from the plump fruit of our little Meyer lemon tree, I had leftovers: seven perfect and precious—but naked— lemons. Their skins were soaking in vodka (see last week’s ...

Every morning I join a group of friends for coffee and conversation at a cafe in my neighborhood. We call ourselves the “coffee klatch.” This time of year, one of the key klatchers, Michael Soriano, ...

Ree Drummond loves lemon in both sweet and savory recipes. From lemon bars to creamy lemon chicken, here are her top ten ...

Preserved lemons are easy enough to do -- all you need are lemons and salt. Regular table salt or rock salt can be used; she finds rock salt better as it dissolves slowly and the texture helps to ...

Andee Gosnell is a San Francisco born, Birmingham-based food photographer, writer, and recipe developer with five years experience who loves cooking and sharing her love of food through photographs. A ...

We love using lemon to brighten everything from pasta to fish, but when we want an even bolder flavor, we reach for preserved lemons. While their exact origins are hard to pin down, preserved lemons ...

This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources ...