Citrus

The double-shake method is key to this cocktail’s texture. The first round is to break up the egg white; the second is to chill and froth the drink.

Straining the ricotta will tighten the filling, making it easier to roll. Let it hang out in a sieve while you’re measuring everything else out.

If you pour the bubbly too quickly, the drink will foam up and over the edge of the glass.

Citrus segments get saucy in our play on duck à l’orange.

Potent—but so much classier than your dive bar shots.

Why drink O.J. with your yogurt when you can mix it in?

Beans can roll with virtually any flavor profile, including bright fresh citrus, lime juice, and chiles in this wintery salad.

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.

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.

The complex-tasting, easy-to-make elixir behind great high-end cocktails.

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.

You can pluck the herbs ahead of time and chill them wrapped in damp paper towels in airtight bags. Pair this salad with a Shawarma-Spiced Braised Leg of Lamb for a Levantine-inspired feast from the duo behind L.A.’s buzzy restaurant Animal.

Kohlrabi is underappreciated and misunderstood. But we’ve decided it’s got our favorite crunch: sweet, dense, and snappy (think broccoli stem). We can thank the duo behind L.A.’s buzzy restaurants Jon & Vinny’s and Animal for this one.

Two types of rum double the fun in this citrusy punch. If you can’t find kumquats, add another orange.

“Without the oleo-saccharum, the punch would be flat,” Jack McGarry, one of the owners of the Dead Rabbit in NYC, insists. “It’s vital.”

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

No blood oranges? Use 4 navel oranges instead, and slice into 5 or 6 rounds, depending on their size.

There’s lots of flavor locked inside the citrus peel, which is why the pros marry the peels with sugar until the fragrant essential oils emerge in a syrupy puddle.

The radicchio delivers nice color, but endive or escarole hearts would be smart substitutions flavorwise.

Use the largest skillet you have and a fish spatula—the thin angled edge is just right for helping potatoes release from the skillet.

If you can’t find labneh, use full-fat Greek yogurt, and thicken it by letting it sit in a strainer set over a measuring cup for an hour or two.

This dish of shatteringly crisp chicken skins tossed with peanuts, chiles, and lime is a riff on Chinese salt-and-pepper squid.