Citrus

It’ll take a couple of hours to make the homemade broth and cook a whole chicken (your house will smell amazing) for this soup recipe. If you’ve had a long day, use 2 quarts store-bought broth and shredded meat from a rotisserie chicken. Whatever method you choose, use the chicken breasts to make this amazing salad with crispy rice. Check out step-by-step photos here.

If using frozen cranberries, which are just as good for this recipe, don’t bother thawing them first.

Cooking the brussels in two stages for this recipe ensures that the cores will be tender and the outer leaves will still have bite.

The semolina bakes into a crunchy layer on the top and bottom but stays moist and delicate within.

For this updated creamsicle-inspired recipe, we swapped the icy orange layer for a creamy citrus curd and paired it with alternating layers of a sweet-tart frozen yogurt.

This colorful salad packs a bit of heat by adding the jalapeño; it balances out the cooler flavors, but feel free to omit it.

Chiles and pineapple? Believe it or not, this sweet/spicy mix is insanely refreshing in drink form.

This beautiful, bubbly summertime drink is fancy enough to enjoy on your yacht… or inner tube!

Skirt steak is one of our favorite cuts of beef—it’s flavorful, affordable, and quick-cooking. That said, it’s imperative to slice it thinly against the grain for the best texture.

True, this concoction is slightly more complex than lemonade. But so are most relationships.

Sansa Stark made these desserts one of the most recognizable in Game of Thrones. She deserves a sweet treat after all she’s endured, and so do you. For a Dark Sansa version, pour syrup over the cake, then top with black sesame seeds. And be sure to check out our other GoT-inspired recipes!

These snaggable, snackable wedges have more in common with a bowl of party mix than any perfunctory salad.

Strong, shaken, and sooooo easy to drink.

There’s a simple structure behind all sours, a family of citrus-based cocktails.

Acidity helps preserve the alliums’ flavor; either vinegar or citrus juice would do the trick.

Pick a small to medium celery root and peel off its hide with a sharp knife. Inside you'll find ivory-green flesh that's crisp, a bit nutty, and utterly delicious in salads. This take on a classic remoulade provides perfect contrast to the silken luxury of seared scallops.

A pinch of salt makes everything taste better, including savory smoothies.

Try this with white beans on toast, in salads, or puréed and spread on pita.