Citrus

This recipe straddles the line between sweet and savory: It works equally well as a chunky accompaniment to steamy fish at dinnertime and as a stir-in for a morning porridge.

Orange-flower water is very potent, and a couple of drops can go along way. Don’t worry if you don’t have any on hand; the salad is lovely without it too.

Regular old bark gets a bit spicier with a pinch of cayenne pepper and bitter orange.

Baking citrus at a high heat caramelizes the sugars and adds depth. It’s just the thing to bring intrigue to salads.

The classic carrot-ginger combo gets extra zesty with lime juice.

The key to making even and distinct layers? Smoothing them out with an oiled offset spatula and letting the first layer cool completely before topping.

It can be hard to gauge what’s happening under all that salt, but these times are accurate. If your fish is on the smaller side, take it out on the lower end of the range.

The zest cuts through the richness of the butter (and the rest of the Thanksgiving meal). Try this one tossed with roasted vegetables—your green beans, your brussels sprouts–just before serving.

This recipe comes from the December 1989 issue and is part of our Thanksgiving Hall of Fame series. Orange-rosemary butter is spread under the turkey skin to melt during roasting; it produces a moist and aromatic bird.

“Everything I love about the canned kind—and nothing I don’t!” –Claire Saffitz, associate food editor

The toasted coconut in the crust lends flavor and texture and complements the curd filling.

Tart, sour, and just as refreshing as ye olde cranberry sauce.

This dark-red mixture will bubble and spit like a vat of lava as it cooks. Okay, slight exaggeration, but really: Cook this in a deep pot, and use a long whisk.

Add this to baked goods like biscuits or use it to rim a cocktail glass.

Cutting endive into long, layered spears gives it an elegant look.

RockSugar uses the juice of calamansi, a delicious but hard-to-find citrus fruit. We approximated its flavor with a mix of other citrus.

For the sweetest new year, serve this sparkly cocktail featuring classic Rosh Hashanah flavors: apple and honey.

An easy-drinking aperitif made slightly more potent with the addition of gin.

The bitterness of the caramelized sugar tempers the sweetness in this twist on an Old Fashioned.

When using preserved lemons, scoop out the insides and only use the peel.

Ask for a thick center-cut piece of halibut, which makes for the nicest presentation.

This amazing soufflé from Måurice Luncheonette is cakey on top, pudding-y on the bottom, tart all the way through.

Tosca's cocktails are so good people drink them well into the meal.

We’re now obsessed with this snail-shaped pasta (which is made from scratch at Tosca).