Citrus

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.

This sauce gives a bright finish to any flame-kissed fillet or crustacean.

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.

This vegetarian Thai curry from the restaurant Thai Fresh in Austin is less spicy and more fragrant than you might expect; add a dried chile de árbol if you like heat.

In case of sunshine and happiness, make this colorful ice cream float! Spiking it with some booze makes it even tastier.

To clean mushrooms, use a slightly damp paper towel or soft brush to remove any dirt or grit, then trim the stem end.

Our favorite Bloody Mary is an instant classic. Great-quality tomato juice, bright lemon juice, savory Worcestershire, and a tangy hot sauce deliver on all fronts.

This vegetarian-friendly recipe was created by James D. Giannis out of Chicago, the winner of our 2015 Readers' Choice Week contest. Look for naan in the bread aisle of your local supermarket.

This squid pasta with fennel recipe is made for breezy summer evenings. All that's missing is the beach house.

The best reward for walloping a bag of ice is this drink—it’s like a grown-up snow cone.

Try not to pack the crab mixture too tightly; you want these to just hold their shape so they fry up light and airy. And remember: Crab cakes are only as good as the crab you use; buy the best you can afford.

"Compound butters are a terrific blank canvas," Ballymaloe co-founder Rory O'Connell says. "You can mix in all sorts of flavors—anchovies, capers, any herb or spice."

Choose the best-quality fish for this simple ceviche.

A palate cleanser packed with sweet, sour, and salty flavors; taste and tweak the seasonings as you go.

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.

Our favorite reader-requested cocktail is a refreshing, drinkable spin on one of our favorite salads.

Look for culinary lavender at specialty food stores, tea and spice shops, or online.

We love the bright, cheery flavor that citrus adds to our cooking—here's how to make the most out of your oranges, lemons, limes, and more.