Citrus

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

A cooling, slightly garlicky spread that’s great with braised lamb tonight and possibly even better when added to a lamb sandwich tomorrow.

Lamb shoulder has great fat content and rich (not gamey) flavor, which makes it ideal for this sweetly spiced, Mediterranean-inspired braise.

It doesn’t come out of a soft-serve machine, and you can’t twist it, but our version of fro-yo wins at everything else.

Chef Cassie Piuma of Sarma, in Somerville, MA, makes big batches of this bright North African sauce to minimize at-home chopping, then uses it all week.

To check if the fish is done, press on the spot right behind the head: If it feels firm and a thin knife inserted there reveals flaky flesh, you’re good to go.

For the ideal ratio of browned, smoky exterior and rosy-red flesh, ask your butcher for the thickest short ribs he’s got.

Fresh crunch, cooling vegetables, a hit of extra acidity, and dollop of sour cream: It’s all here in this summer slaw.

Sugared, roasted lemons are edible from rind to flesh and give this salsa-like mix a bracing jolt of sourness.

This goes down easy, and offers an oh-so-slight smoky taste.

Bonal is a French apéritif infused with gentiana, a low-growing wildflower common in many parts of France

A hot-sauce Michelada with some serious kick.

“A more flavorful, slightly stronger version of an Aperol Spritz. Who could be mad at that?” –Alison Roman, senior associate food editor

For best flavor, head to the farmers' market for peak-season fruit. Freeze in a single layer on a parchment-lined rimmed baking sheet until solid.

A refreshing citrus sangria that gets bittersweet notes from Suze, a French aperitif.

The spice rub builds a nice flavorful crust around the pork as it cooks, but the sugar can cause the meat to brown quickly. Keep a close watch.

No it's not green juice. It's Lemon-Ginger Brew, a creation of food director Carla Lalli Music.

This two-part cooking technique adds layers of texture—a creamy inside and a crisp outside.

A lighter, brighter option for all you Caesar salad lovers.

Choose a mild, not-too-peppery olive oil for this tender cake; something fruity will complement the lemony sweetness, but an assertively bitter oil will overwhelm.

Bitter notes from grapefruit and ale balance the floral sweetness of the gin and liqueur—one sip and it will all make sense.

U.S. consumers will confront high prices at the grocery store this year, as everyday staples—like limes, lettuce and beef—face global shortages