Citrus

Wait, whipped cream in a salad? Yep. This rich, bright lemon cream is perfectly suited for Little Gems. “The cream takes over your whole mouth,” says chef Joshua McFadden, “while the lemon juice acts as a bridge.” Learn more here.

Something magical happens when you spoon orange curd over vanilla ice cream. And by magical, we mean it tastes just like a Creamsicle.

These breezy cocktails are the kind of thing you can drink all afternoon.

This recipe for the triangular filled sweets eaten during the Jewish holiday of Purim yields tender, buttery cookies.

This date-orange filling is one of three filling varieties you can use in our hamantaschen recipe.

You're one bright cocktail away from a mini tropical vacation in a glass.

If you have any trouble getting short ribs with long bones, go ahead and use smaller pieces.

Beets for dessert—we were skeptical too, but their sugar content and gorgeous color make for a stunning dish.

The butter (yep, a whole stick) mellows the tart lemon sauce and is key to the finished texture.

When you can't eat another piece of braised meat, these winter salad ideas will inject a little lightness and brightness into your repertoire (thanks, citrus!).

Lemon curd is an iconic dessert—learn how to make three versions of it, from no-bake lemon bars to a stunning pie.

Baked lemon bars will be stable and set at room temperature. Unbaked bars should be refrigerated until ready to serve, otherwise the lemon curd will soften. This is part of BA's Best, a collection of our essential recipes.

The BA staff weighs in on the foods that are getting us through the last of the winter, from a spicy kimchi tofu stew to cheesy pastas to a potent ginger tea.

The addition of gelatin is what makes the meringue-like topping stay billowy but firm, without weeping, even at room temperature.

Brining this lemon chicken seasons it down to the bone, and helps keep the flesh juicy while it cooks. If making chicken crackling is not your thing, simply use two bone-in breasts and two bone-in thighs.

This delivers a concentrated shot of vitamin C (from the citrus) and antioxidants (from the prickly pear).

If you close your eyes, you’ll swear this frozen custard recipe tastes exactly like pink lemonade.

A spicy, creamy vibrant dressing that’s equally delicious on grain bowls and hearty salads, like kale.

The ice in this spicy grapefruit cocktail dilutes the drink over time, so you can keep sipping well into the party.

Blood oranges are more tart than juicing or navel oranges; to substitute one of those types, cut back on the honey syrup.

This also makes a tasty spritzer—use club soda in place of water.

To pick a ripe papaya, look for skin that has more yellow-orange-red tones than green. It should yield slightly when gently squeezed.

The addition of buttermilk gives the barley a sour cream and onion vibe. But if you're not into the tang, feel free to leave it out.