Citrus

With lime prices through the roof, ultra-locavore restaurants aren't worried. They get a hit of acid through unripe berries, verjus, and yogurt whey

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

This ubiquitous and essential Vietnamese condiment is a bright and spicy mix of sweet, sour, salty, and bitter flavors.

Cooking the trout skin side down and only quickly finishing it off on the other side ensures fish will be perfectly crisp.

Three different ways to cut citrus twists that'll make your next cocktail look, smell, and taste better

For this rustic interpretation of brandade, chef Inaki Aizpitarte uses desalinated salt cod, which is not easy to find. We got great results (and the right texture) by simply using fresh cod, but when it comes to the addictive relish spooned over the top, we wouldn’t dare change a thing.

This lemony dressing is the classic vinaigrette, and the recipe is too easy not to make.

A blend of chiles, arugula, mint, and lime, this dressing brightens up everything from salads and grains to fish and meat

Be sure to taste your jalapeños before you muddle them. They range far and wide on the heat scale.

Done well, this should be crunchy, fresh, spicy, sour, and a little bit funky. Taste as you go and adjust as needed.

Use prepared massaman curry paste to speed up the preparation of this massaman chicken recipe.

This julep riff from Bobby Flay tastes fresh and not too sweet.

Blind-baking the crust in this lemon buttermilk pie recipe is essential: It keeps it from getting soggy when the custardy filling is added.

Kumquats are completely edible, skins and all. They lend a unique bittersweet flavor to this granita, and peak during the winter citrus season.

The grapefruit-like flavor of the Japanese yuzu fruit gives a citrusy spark to dressings, dips, and more

A fruity, citrusy cocktail made with blood oranges, then topped with Champagne

Rather than fussily cutting the grapefruit into neat segments, chef Ignacio Mattos cuts them crosswise into disks; he likes the slightly bitter flavor of the membrane itself.

We're deep in citrus season now, and the best way to extend it for months, says Alison Roman, is to jam and can those tart, vibrant blood oranges

The spicy and perfectly tart shrub (flavored drinking vinegar) gives this pitcher-friendly cocktail a refreshing quality.

Adding cream thins lemon curd and makes it extra spoonable—delicious in more than just this dish.

Think of the crunchy, granola-ish sesame clusters as seedy croutons for this juicy and bracing salad.

A two-part process transforms grapefruit’s characteristically bitter skin and pith into meltingly tender, sweet strips. Here’s how it’s done