Citrus

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

Cooking lemon slices to almost-burnt adds a layer of complex flavor to this comforting stew.

Slow-cooked fish with grapefruit and... cabbage? It works, just trust us.

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.

This cheesy, lemony twist on traditional latkes was created by Missy Robbins, chef/owner of Lilia in Brooklyn.

You can make this truffle mixture will end up on the table in whatever vessel you chilled it in, which could be a pie plate or a decorative platter—it’s your house!

For the holidays, Vivian Howard always receives a few jars of ‘Apple Pie’ cocktail as gifts.

For the clearest caramel and smoothest custard, we found that ceramic or glass baking dishes work best.

Every Christmas Eve, chef Renee Erickson goes crabbing with her family and friends—then they make this simple and decadent pasta.

A savory trail mix that you can eat on its own, or sprinkle on top of yogurt, soups, and salads for crunch.

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

Greens you can take on-the-go.

If you can’t find blood oranges, you can totally use naval oranges.

The recipe that might make you ditch tomato sauce for the rest of your pizza life.

These are like homemade Sour Patch Kids, and we can't stop eating them.

If using different-colored beets for this recipe, remember to toss them separately so they don’t stain one another.

Do you have a Negroni recipe memorized? You probably should.

Unlike traditional madeleines, these have a buttery, cake-like consistency that will keep for days.

Lil' Deb's Oasis's take on Peruvian "tiger's milk" features the energizing combo of fresh citrus juice, ginger, and turmeric.

We ever-so-slightly updated a hippie classic.

Potatoes can take a lot of salt. Even though they’re cooked in seasoned liquid, they might need a little more when you toss the dish together.

We’re over having to carefully cut the peels off citrus before slicing them; simply peeling them first keeps their natural shape intact and saves time.

Maybe even more than salt. Maybe.

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