Citrus

At Alma, Los Angeles, these airy beignets are topped with yuzu kosho, a spicy condiment made with yuzu (an aromatic Japanese citrus), chile, and salt. Though not the same, we got great results using lemons.

For this recipe from chef Hugh Acheson, Empire State South, Atlanta, letting the carrots sit past the initial 5-day pickling will make the flavor more pronounced.

Typically steamed or sautéed, fresh mustard greens are also great raw and simply dressed. “I like the strength they give to salads,” says chef Frederik de Pue, of Table, Washington, D.C.

The jalapeño's ribs and seeds are the spiciest parts; be careful not to rub your eyes after handling (or wear gloves)!

This Tom Collins recipe, a.k.a Whisky Collins, calls for Japanese whisky, which is known for being exceptionally balanced and smooth. Your favorite Scotch whisky is a good substitute.

This drink is named for the Honolulu neighborhood where Town, Chef Kenney's restaurant, is located.

Here's a little trick: Thread salmon pieces onto two skewers so they don't flip and spin every time you turn them on the grill.

This lime-and-cilantro-infused cocktail will appeal to both Gimlet and Martini drinkers. We like to use Tanqueray for its strong juniper and spice profile.

Named for bar and spirits director Brian Bartels's former address, this is a more complex take on a Mimosa.

The pleasantly earthy flavor of black rice pairs well with the bright acidity of this vinaigrette. If you can't find it, use wild rice instead.

Watermelon's natural sweetness gets a little boost from agave syrup instead of refined sugar in this refreshing summer beverage.

Sardines are one of the ocean’s most sustainable superfoods. Because they tend to fall apart, save half for topping the dish just before serving.

It goes without saying, but the sweeter and riper your strawberries, the better this adult slushy will taste (and look).

Preserved lemon gives this mash intense pops of salty-citrusy flavor. Scoop out the flesh and pith from the lemon and use only the peel.

This weeknight chicken soup goes Greek with orzo, lemon juice, and a handful of fresh dill.

With a wonderfully moist buttermilk interior beneath a crunchy crust and a generous amount of lemon zest, a classic Bundt cake is reborn.