Citrus

Be sure to invert the cake after it's baked while it's still warm; if you wait too long, the oranges will stick to the pan.

This recipe, part of our Throwback Thanksgiving feature, is from our 1970 issue. Granny Smith apples have lots of pectin, which makes them ideal for this sauce; it will set up without adding any gelatin to the mixture.

The cinnamon butter will saturate the bread while it bakes, almost like an eggless French toast.

Suprêming citrus may be a labor of love, but there really is nothing more refreshing than taking a bite into one of these segments.

Out of tequila? Never fear: Using vodka instead makes this watermelon margarita recipe just as delicious.

Aperol spritz is one of the most popular aperitifs in Italy, and you'll soon find out why after tasting this.

Go with a Brut style (the driest) when picking out your Prosecco for max refreshment.

Other not-too-hot chiles are great with the same seasonings if you can’t find Padróns. Look for shishitos or Italian frying peppers instead.

When you toss hot clams right off the grill with some flavored butter, the butter melts and mingles with the clam liquor, creating an irresistible combination.

Big fat strips of dough make for a rustic and modern-looking pie (and they’re easy to weave into a lattice). 

Choose scallops that are “dry” (not stored in liquid preservatives). Larger is better; small ones could overcook before browning. Make sure to coat them thoroughly in oil before grilling so they don’t stick to the grate.

Yes, you can use regular oranges, but don’t you just love the color you get from blood oranges?!

It may not seem like very much filling, but these handheld pastries deliver the perfect filling-to-crust ratio (and if you overstuff the dough, they’ll be impossible to seal).

Like frozen lemonade on a stick; in place of thyme, try basil, mint, or lemon verbena.

Using frozen strawberries ensures a consistent sweetness and vibrant red color.

Make sure to get your whisk into the bottom edge of the pan as you prepare the custard so that the mixture cooks evenly.

Despite the egg along the seal, and the crimps for extra insurance, the fruit juices will run; that’s what the parchment paper is there for.

These breezy cocktails are the kind of thing you can drink all afternoon.

If you have any trouble getting short ribs with long bones, go ahead and use smaller pieces.