Citrus

If using chicken halves, ask the butcher to bone them for you.

Gemma Sanita Sciabica of Modesto, California, writes: "My husband's family produces olive oil, and I'm the company's recipe developer. We often hear from customers who love our oil but complain that they don't have the time to cook. Their comments inspired me to share my favorite recipes, which show just how simple great Italian food can be."

Muscovy duck is the leanest of all domesticated duck breeds, yet tender and full-flavored. This technique makes it even leaner by first rendering the fat from the skin (which also makes it deliciously crisp). If you don't find Muscovy duck in stores, order it online from dartangnan.com or grimaud.com.

Budino is Italian for "pudding."

Garcia likes making this bread pudding because "we buy wonderful rustic Italian loaves for the restaurant that are just too good to waste," she says.

Crushed pretzels make a better-than-breadcrumb crust.

Serve the carnitas with mashed sweet potatoes, mixed baby greens, or rolled up in warm tortillas with salsa, chopped onions, and cilantro. Berkshire pork lends the best flavor, but a regular pork butt or shoulder is also delicious. Be sure to keep the oil at moderate heat, which will cook the pork perfectly without overbrowning.

Meyer lemons add a floral note, but if you can't find them, regular lemons work just fine.

This flavorful topping brings out the flavor of grilled or boiled corn on the cob.

Citrus lovers, pull up a bar stool. Ginger beer creates a lively base for this orange-and-lemon-spiked gin drink.

We can't imagine buying this drink necessity—it's so easy to make at home.

This sweet-tart cocktail will take you from Florida to Kentucky to Vermont for a sampling of eastern-state offerings.