Citrus

Hits of crème fraîche, lemon zest, and dill will guarantee you a rich and zingy shrimp toast. 

Juneteenth calls for a celebratory Red Drink. Shyretha Sheats’ savory-sweet hibiscus and vermouth cocktail is a party in and of itself.

The only thing better than a tomato salad? Tomato salad with a lemony, oniony roast chicken on top.

Lemon, green chiles, and sesame seeds add intrigue to these simple, extra-snappy cucumber pickles.

Beans cozy up with spring alliums and plenty of olive oil.

The Japanese condiment yuzu kosho provides a jolt of heat and citrus that make these eggs taste as invigorating as the first warm day of spring.

Silky and comforting yet light and spring-y, this tortellini and spinach soup is the perfect winter-to-spring meal.

With plenty of protein, a double punch of acid from citrus and vinegar, and a garlicky chili oil, this salad is made for dinner.

The holiday cocktail that takes you straight to the beach (and isn’t that where you want to be anyway?).

Blanching the citrus peel in several changes of boiling water removes bitterness while still leaving plenty of bright flavor behind.

Ginger and orange juice give this raita a holiday feel. Treat it like cranberry sauce–it goes with everything.

Summer’s most accessible cocktail is much like the season itself: easy, relaxing, refreshing, sunny, and filled with fruit and flavor.

The fun and flavor of Cuban-style slow-cooked pork in zippy mojo sauce transformed into quick, weeknight-able meatballs. 

No more free massages for stubbornly tough greens. Here, a quick char in a hot skillet tempers the raw edge of kale and balances its vegetal flavor.

A weeknight pasta that utilizes simple pantry ingredients in a luxurious way. 

A fragrant, sweet-and-sour, perfectly acidic roast chicken. 

With custardy insides and charred exteriors, these sweet potatoes are everything you always wish roasted sweet potatoes could be. A crunchy mixture of toasted nuts and seeds provides pops of texture and spice, and a cooling lemony yogurt sauce cuts through the richness. 

This limeade is addictive and will make your mouth pucker.

Don't skip the skin-on fillets: The skin not only protects the delicate fish from overcooking but also gets deliciously crispy on the grill.

The trick to this citrusy stir-fry is to get your pan roaring hot before adding the ingredients.