Citrus

This simple salad is all about the herbs, so put your best effort into finding the prettiest greens.

Sometimes with cooking, the best thing you can do is leave a thing alone. In this case, let the cabbage leaves sit and get charred around the edges before you even think about tossing them in the pan.

Greens you can take on-the-go.

A roasting trick for weeknight chicken yields juicy meat and golden, crispy skin.

"Beer marinade"? Don't mind if I do.

We highly recommend using more than one type of radish for this salad—it really makes a difference in both texture and presentation.

This marinade recipe works with any other quick-cooking shellfish or seafood—try scallops or squid.

Aguachile, literally meaning chile water, is traditionally made with chiles, cilantro, onion, lime, and, yeah, water.

This all-purpose sauce will go with any protein and doubles as a great dressing for summer salads.

Easy, flavorful, and healthy. A poached chicken miracle!

What makes this salad special is the miso ranch dressing and the pulverized nori.

Fregola, a small, toasted Sardinian pasta, is classic with clams, and cockles make a great sub for Italy’s tiny vongole veraci.

Rather than marinating ahead of time, which, let’s face it, doesn’t work on weeknights, we came up with a citrus-mustard-cilantro dressing that bathes the chops in punchy flavor.

Often only the rind of preserved lemons gets used, but we’ve learned that the flesh is just as good—as long as you remove the seeds.

Use this oil and tender lemon confit to top pizzas, salads, or roasted vegetables.

This puréed lemon dressing with olive oil, miso, and honey is the ideal base note for pleasantly bitter radicchio.

This crumble isn’t just for seasonal citrus; use it on any roasted fruit, oatmeal, or even yogurt.

This tangy and slightly tropical curd recipe makes a good layer cake or meringue pie filling. Or, you know, dip shortbread cookies into it. If gifting this, transfer it to a glass jar and make sure the lucky recipient knows to keep it chilled.

The best way to tackle this duck recipe is to braise the legs and make the relish in advance, then cook the breasts and crisp the legs on party night.

This dead-simple walnuts recipe is sweet and savory, which means you can take it in either direction. It’s an amazing sundae topping and would transform an ordinary bowl of oatmeal into a thing of greatness, but you could also serve it on a cheese board or as a condiment for roast pork chops. Choices!