Citrus

The spicy and perfectly tart shrub (flavored drinking vinegar) gives this pitcher-friendly cocktail a refreshing quality.

Adding cream thins lemon curd and makes it extra spoonable—delicious in more than just this dish.

Think of the crunchy, granola-ish sesame clusters as seedy croutons for this juicy and bracing salad.

A two-part process transforms grapefruit’s characteristically bitter skin and pith into meltingly tender, sweet strips. Here’s how it’s done

Blood orange kicks up the vitamin C, potassium and antioxidants in this bracing cocktail. Citrus is a great way to release a little extra water weight—so you can detox (a little) while you drink.

We’re big fans of the cabbage and crema that’s served atop Baja-inspired fish tacos. Along those lines, this crispy slaw brings out the best in a simple pan-roasted salmon fillet.

Orange-flower water can give even a simple fruit salad a faraway lilt, but adding too much of it leaves a dish tasting like old-fashioned soap. Use this ingredient with serious discretion—start with ⅛ tsp.

This chunky grain dish is freshened up with a delicious combination of dill, parsley, and mint. If you don’t have all three, use a handful of whatever tender herbs you’ve got. If you substitute regular lemon for the Meyer lemon, use less zest and juice: Regular lemons are more aggressive.

Muesli is a cold porridge of oats, fruit, and yogurt that softens overnight in the refrigerator. If you don’t have time to prepare it the night before, don’t worry. You can omit the oats and make a breakfast parfait with the orange (use one large orange), date, yogurt, cacao nibs, and coconut.

Tips for buying, storing, and cooking chestnuts, in season in December.

“The grapefruit brightens everything in this dish.” —Eleanore Park, BA recipe tester

“This is a great bitter-sweet combo. Dip peel in melted chocolate for an after-dinner treat.” —Claire Saffitz, assistant food editor

“My elementary school grapefruit, all grown up. I like the low notes of the red pepper flakes and rosemary against the sweet-tart citrus.” —Dawn Perry, senior food editor

Don’t bother trying to divide this fillet into tidy portions. Instead, use a spoon to break it into perfectly imperfect pieces.

Tips for buying and storing oranges, which are in season in December—plus 10 recipes

Tips for buying, storing, and cooking with lemons, in season in December.

Choose an unaged aquavit like Aalborg.

Use this syrup in vinaigrettes, to glaze meats, and in place of grenadine in cocktails.

This no-heat method for making simple syrup also works in larger quantities. Try it using mint or lavender, too.

This meltingly tender and flavorful Lamb Pot Roast with Oranges and Olives has true star appeal. Show off even more by making your own beef stock (click for recipe).