Citrus

Summer’s most accessible cocktail is much like the season itself: easy, relaxing, refreshing, sunny, and filled with fruit and flavor.

This no-churn ice cream is tangy, lime-y, and maaaybe even healthy.

Other reasons include: whiskey, lemon, and that foamy top. 

These sticky-salty-sweet pork steaks are a new summer grilling staple.

The fun and flavor of Cuban-style slow-cooked pork in zippy mojo sauce transformed into quick, weeknight-able meatballs. 

Making tart, tangy ingredients the star is one of the simplest (and most delicious) ways to brighten up your cooking.

No more free massages for stubbornly tough greens. Here, a quick char in a hot skillet tempers the raw edge of kale and balances its vegetal flavor.

A fragrant, sweet-and-sour, perfectly acidic roast chicken. 

A weeknight pasta that utilizes simple pantry ingredients in a luxurious way. 

Everything you need to know to squeeze the most out of citrus season.

This is a spicy slaw, but charred scallions give it deep, toasty flavor. 

This kicky chile-and-peanut-laced dressing is ready to replace the ranch on your crudités platter. 

A soul-warming, cozy but complex toddy to get you through the cold winter nights.

A big batch of jalapeño-spiced orange-lime juice that you can top with seltzer or spike with rum. Your call.

A soothing green tea toddy you can drink on its own–or spike with mezcal.

With custardy insides and charred exteriors, these sweet potatoes are everything you always wish roasted sweet potatoes could be. A crunchy mixture of toasted nuts and seeds provides pops of texture and spice, and a cooling lemony yogurt sauce cuts through the richness. 

A mega-moist olive oil loaf cake from Ochre Bakery that’s bright and lemony.

These roasted turnips are dressed in a sweet, salty, slightly spicy togarashi-spiked sauce that keeps you coming back for more.

This limeade is addictive and will make your mouth pucker.

Everyone questioned why the world needed another veggie burger recipe until they saw how easy and Monday-nightable this one is.

A loaf cake is a loaf cake is a loaf cake—until you literally douse it in citrus. Then it's something else.

When it comes to grilling chicken breasts, it's skin-on, bone-in all the way. The meat stays juicier, and you get the bonus of crispy skin.

Don't skip the skin-on fillets: The skin not only protects the delicate fish from overcooking but also gets deliciously crispy on the grill.

The trick to this citrusy stir-fry is to get your pan roaring hot before adding the ingredients.