Sometimes seen with a lemon filling, this is one of the oldest “fancy” layer cakes and a great southern tradition.

Here, we season the meat all over with a garlicky, lemon- and oregano-scented paste, then spread a flavorful, wilted-arugula filling over the lamb and roll it up.

Eye-opening notes of lemon, lime, and grapefruit keep this festive punch from heading into ultra-sweet territory—and fresh mint seconds the motion.

This dish is a welcome departure from run-of-the-mill sides. Lemon zest and golden garlic give wilted arugula and tender green beans multidimensional flavor.

A Provençal barigoule is almost always applied to artichokes, but why limit yourself? Nutty-sweet Brussels sprouts take beautifully to the wine-lemon broth.

Sour Cherries make a sweet finale for a summer meal. Spiked with lemon and kirsch, they harmonize beautifully with a scoop of vanilla ice cream.

By mixing butter, shallots, fresh herbs, and lemon juice together right in the serving bowl, you get an instant dressing on contact with hot haricots verts that you toss in at the last minute. Nothing could be simpler, or more packed with flavor....

The classic combination of cumin, garlic, lemon, and the extra dash of smoked paprika plays up the eggplant's smokiness, adding a hint of sweetness.

Here, meaty halibut fillets are first rubbed with a mix of chopped parsley, garlic, and lemon zest and then gift-wrapped with the caul.

Often the dhal served at a Sadhya is very plain, but I happen to like interesting dhals, like this recipe. Here I use small orange lentils (called “red” in stores) because they cook down into a...