lemon

Nutrient-dense and ready in under half an hour, you can make these patties any time hunger hits.

Think you can't enjoy a dessert if you're concerned about fatty liver disease? This lemony loaf will prove you can snack on something sweet without worrying about your liver.

Lemons and blueberries are one of those “better together” flavor duos — each helps the other taste even more delicious.

We’ve transformed ranch dressing into a gut-health hero with the help of probiotic-rich kefir. In this recipe, it’s served over crispy roasted chicken with roasted Brussels sprouts, radishes and celery root.

Inspired by the traditional Greek soup known as avgolemono, our version of this warming dish uses brown rice rather than the typical orzo. We’ve also added kale for a boost of color and added fiber.

A creamy yogurt parsley dressing is the start of this easy-to-assemble salad with spinach, fresh apples and toasted walnuts.

Nut-crusted halibut and immune-supporting acorn squash make this gluten-free dish both healthy and delicious.

Za'atar is a Middle Eastern spice blend of savory dried herbs like oregano or thyme, and earthy spices like cumin, coriander and sumac. Here, we use it as rub over salmon and roast it for an incredibly flavorful recipe that your family will want to keep on repeat.

The moist environment of the Instant Pot or slow cooker helps artichokes become extra tender. Here they are stuffed with Italian sausage, Parmesan cheese and herby bread crumbs and served with a tangy balsamic red pepper sauce. Serve as an appetizer or pair with a salad for a main.

If you’re looking for the appeal of a deep-fried appetizer without any frying at all, these just might become your go-to option. Panko makes the exotic vegetable fries deliciously crunchy, while the cool, creamy, cashew-based dip adds a fresh, bright note.

Our Dark & Cloudy, a twist on the traditional Dark & Stormy, uses ginger-flavored kombucha in place of the conventional ginger beer.

The BBQ favorite.

This creamy appetizer, one of Pamela Saltzman’s go-tos, is ready to serve in about 20 minutes. (She calls it “one of the best things you’ll ever eat.”) Make sure you use sheep’s or goat’s milk feta, which are more digestible than the cow’s milk version.

Zesty lemons and limes lend bright flavor to salmon fillets, which then get topped in a dreamy, creamy herb sauce with dill, parsley and mint. Both sauce and salmon can be made ahead and stored separately for a fast midweek meal.