Essentially a Sidecar without the lemon juice, but a fine cocktail in its own right.

Broccoli seems like something new in this rich, satisfyingly chunky side dish, dolled up with parmesan and lemon juice.

Liberate your green beans with a lively mix of butter, ginger, and lemon zest. It's a refreshing departure from a plate heaped with heavy fare.

Honey provides the sweet, and lemon juice the sour, in the Passover dish known as apio, which has origins in Turkey.

This meal is reminiscent of one we enjoyed at the Lemon Grass Restaurant in New Orleans.

In this weeknight-easy pasta, anchovies provide a foundation for the brighter notes of quickly cooked zucchini, lemon zest, and parsley.

When life gives you lemons, make risotto. The clean, citrusy spark brightens both the asparagus and the shrimp.

When finocchi is eaten alone, as it is here, neither vinegar nor lemon is used in the dressing.

This South American cocktail is made with Pisco, a potent brandy distilled from Muscat grapes. On its own, Pisco has an almost grappa-like intensity. A spoonful of sugar, bitters and tart lemon and lime juices, helps it go down....

Sugar and lemon are an old trick for playing up berries' sweet and tart qualities, as well as for bringing out their natural juices.