Citrus

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.

Ron Zacapa Centenario is a dark rum produced in Guatemala and adds warm, sweet, and smoky flavors to any cocktail.

When in doubt, add soda. The resulting highball (about 2 oz. of any booze filled to the top with soda) is refreshing—and impossible to mess up.

Turn this iced tea into a cocktail with a little gin.

Perfect wedges of citrus every time, no pith allowed.

Serve any leftovers with grilled fish, or spoon into yogurt for a savory dip.

Cooking a whole Dover sole like they do at Petit Trois is no easy task (and can turn into an expensive mistake). We modified their sole meunière recipe using fillets instead; equally delicious—and no tears.

Local chefs run off with all the fancy lettuces at your farmers’ market? Not to worry. The herbed avocado base of this dish will elevate even the most basic supermarket greens.

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

Making your own flavored vinegar and oil might seem like a crazy thing only chefs in the Hot 10 would do, but once you make them (which is easy), your salads will enjoy instant upgrades.