Lemon—whether juice or zest—adds bright, zippy flavor to mild and hearty pasta dishes. And in the summertime, it makes a ...

Yes, you can make restaurant-quality Greek chicken right at home.

This quick and easy refreshing Shirazi Salad brings together finely diced Persian cucumbers, ripe tomatoes, red onion, fresh ...

Bars, pies, cakes: We have all the sweet-tart classics and new favorites, too. By Eleanore Park While winter is traditionally citrus season, there’s something about spring (maybe surviving the slog of ...

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 ...

A simple batter, fresh blueberries, and a pour of boiling water transform in the oven into a tender lemon cake with a spoonable blueberry pudding underneath. Breana Lai Killeen, M.P.H., RD, is a food ...

Make the lemon filling by combining the sweetened condensed milk, lemon juice, lemon zest and food coloring. Mix well. Fold in whipped topping or fresh whipped cream. Spread half of the creamy lemon ...

The next time a recipe calls for lemon juice, you may want to think twice before throwing the rest away. Those leftover peels hold the fruit’s most intense flavors. The zest, the yellow outer layer of ...

Genevieve Ko’s new recipe adds lemon zest to a snappy shortbread crust for even more lemony brightness and flavor. By Melissa Clark Lemon bars are a Clark family favorite. My mother made them for ...