Author: Rhoda Boone
Author: Dorie Greenspan
Here's an idea for leftover citrus flesh: Use the juice to make curd, then gift it in jars.
Author: Kay Chun
The yuzu kosho-inspired chile sauce bursts with acidity and heat and complements virtually any fish.
Author: Chris Morocco
Author: Kris Yenbamroong
The twice-cooked curd method was inspired by authors Rose Levy Beranbaum and Melissa Clark and ensures that these bars are extra sturdy and have a smooth, shiny surface. They hold their shape well even...
Author: Chris Morocco
I have always thought that aguas frescas were born out of resourcefulness. If you only have one melon to juice but there are ten people coming over for lunch, how do you make it yield more? By turning...
Author: Enrique Olvera
Author: Mary Frances Heck
Author: Elizabeth Andoh
Author: Karen DeMasco
Author: Elizabeth Falkner
As the temperature rises, our cocktails get lighter. Welcome spring with this refreshing spritz that uses Aperol, Campari's less bitter and potent cousin.
Author: Matt Duckor
Author: Lora Zarubin
Author: Liza Jernow
Who says that Pimm's is just for Pimm's Cups? Add Champagne, and it becomes an especially refreshing punch. Pimm's was created in the 1840s by an English oyster bar owner, and it became one of the most...
Author: Julie Reiner
Author: Heather John
A simple rum cocktail recipe made with fresh grapefruit, lemon or lime, and sparkling water. Angostura bitters add a touch of spice.
Author: Wayne Curtis
Author: Joan Mathews
The Paloma is Mexico's most popular cocktail. This version is made with grilled grapefruit and grilled lime to give the drink a slightly smoky edge.
Author: Kristin Donnelly
Author: Gerardo Gonzalez
Ice buttery grapefruit zest-vanilla cookies with a simple grapefruit juice and powdered sugar icing then garnish with Himalayan pink salt, dried rose petals, and cracked pink peppercorns.
Author: Anna Posey
Author: Eric Werner
A sage-infused vinaigrette and a dash of warming cinnamon take this citrusy dish one step further than most breakfast and brunch fruit salads.
Author: McKel Hill
Author: Ruth A. Matson
This cocktail recipe is halfway between a French 75 cocktail and a Negroni, made with gin, Campari, lemon juice, and Champagne.
Author: Gary Regan
Author: Kris Wessel
Two types of rum double the fun in this citrusy punch. If you can't find kumquats, add another orange.
Salting the citrus draws out some of the juice, which becomes part of the vinaigrette.
Author: Andy Baraghani
Scallops: so meaty and delicious and yet so easy to overcook. That's why we sear these on only one side, preserving the meltingly tender, near-raw texture on the other end.
Author: Andy Baraghani