Citrus

Finely grated lime peel, a tangy lime glaze, and crunchy pistachios brighten up this old-school favorite.

You'll get about five cups of preserves from this recipe. Try leftovers alongside soft cheeses or over vanilla ice cream. Fresh ricotta is available at some supermarkets and at specialty foods stores and Italian markets.

Sweet summer corn is the best. You can make variations of the cilantro butter with different herbs and use lemon juice. If the corn isn't too sweet, add a little bit of maple syrup to the butter.

Crudités and dip are party staples. Choose whatever seasonal veggies you like, but mix up the colors. Some veggies, such as carrots and peppers, can be served raw, while others, like zucchini and asparagus, should be blanched but still have a slight crunch. There's nothing sexy about a limp piece of asparagus! And keep the vegetables separate—it makes it easier to refill the platters.

When I was growing up, my mom would cut up fresh fruit and arrange it on a plate with a shot glass full of toothpicks. She would also toss fresh fruit with some orange or lime juice and sugar. Taking inspiration from her, I came up with my own version: lime, lemon, a little maple syrup, and an herb syrup with rosemary or mint.
Cut your fruit into chunks rather than into small pieces; I find that small pieces of fruit get mealy and mushy. Make the salad the morning you're going to serve it, but if you're determined to make it the night before, cut up the fruit, store it in separate containers, and then toss it together in the morning. Use whatever fruit you'd like (bananas, apples, berries—the possibilities are endless), but unless you're using the ripest, sweetest seasonal fruit, add a little sugar.

This remarkable sabayon, made with egg yolks left over from Spiced–Pumpkin Soufflés with Bourbon Molasses Sauce , tastes like a very lush and airy lemon curd. Pairing it with juicy segments of grapefruit creates a delightful call and response between the two citruses and their varying decibels of sweetness and tart zing. (The sabayon also pairs well with oranges or berries.) Though it is traditional to serve sabayon still warm—from the simmering water over which it is whisked—this version also tastes delicious chilled.

A straightforward stovetop braise makes this savory chicken just right for a weeknight. A little chipotle chile powder (left over from Pork Spice Rub ) gives the chicken a spark of heat, while lime juice and cilantro bring freshness to the cooking liquid. Serve this with Warm Herbed Coriander Rice Salad and your meal's complete.

These light pancakes are a great brunch entrée.

This sweet-tart compote is made up of cooked kumquat and lemon slices and fresh blood orange segments. This recipe is an accompaniment for the Meyer Lemon Shortcakes with Meyer Curd and Mixed Citrus "Marmelade".

This delicious dessert requires a little bit of planning. The day before baking the cheesecake, drain the ricotta in the fridge. Once the cheesecake is baked, it needs to chill one day to firm up. For the proper texture, be sure to use fresh ricotta cheese; it's available at some supermarkets and at specialty foods stores and Italian markets.

A combination of fresh grapefruit juice and Campari (the bitter Italian aperitif) gives the granita a refreshing bite. A dollop of whipped cream brings everything into balance.

In this modern take on shortcake, the biscuits are filled with lemon curd, a "marmalade" made of a mixture of cooked and fresh fruit, and a spoonful of whipped cream. Keep in mind that the lemon curd needs to chill overnight.

Pureeing the caramelized onions gives this soup a thick, creamy texture.

Dried crushed red pepper adds heat to the glazed carrots.

This upside-down cake is made in a skillet instead of a cake pan. When you invert the dessert, thin slices of vibrantly colored blood oranges end up on top.

Fresh Key limes add a delicious tang to the filling. And the finishing touch? A crown of perfectly browned meringue. Timing note: The finished pie needs to chill for at least an hour before serving.

Because the roast needs to marinate overnight, be sure to start this impressive entrée one day ahead.