Citrus

We like to roast the sweet potatoes ahead of time then rewarm them by flattening and crisping them in a skillet until lightly charred.

Growing up in Washington Heights, the ‘Hamilton’ and ‘In the Heights’ writer and star spent many days drinking this sweet, creamy beverage at Caridad.

We took down the temperature of a classic hot toddy for a refreshing, party-ready spin on the wintery cocktail.

The only thing more crowd-pleasing than cheese is marinated cheese.

The diner classic gets a boost from a pot of zesty, creamy beans and sweet charred limes.

Bright citrus and fresh-ground pepper put a festive spin on two party staples: Cured meat and Marcona almonds.

The twice-cooked curd method ensures that these bars are extra sturdy and have a smooth, shiny surface.

Many gravlax recipes will instruct you to drain, turn, and babysit the fish while it cures. Not this one: Set it and forget it.

Move over Hot Toddy, there’s a new, even cozier cold weather cocktail in town.

Sometimes leafy greens just won’t cut it.

When your co-workers begin to fall to flu season, make a double batch ASAP.

Why choose between pecan pie, sticky toffee pudding, and a butterscotch sundae if you can have something that tastes like all three?

Tangy, crunchy carrots meet soft and sweet blackened dates for literally everything you want in one bite.

This velvety lentil soup is the antidote to holiday excess; skip the yogurt to make it vegan.

Jalapeño and lime give this year's cranberry sauce the zesty-spicy kick it deserves.

Why make a marinade and a dressing when you can make one tangy, spicy-sweet sauce that works as both?

Lemon juice, lemon zest, and lemon glaze make damn sure of that.

Every cook should have at least one good dessert up their sleeve, and this classic, lightly-glazed lemon pound cake should be yours.

This simple, big-flavor chicken thigh dish is a great intro to the fundamentals of braising—once you've got the method down, you can braise just about anything.

The Spritzy Americano is not a coffee tonic, thank you very much.

Spaghetti al limone is here to take your cacio e pepe’s place on the weeknight pasta shelf.

High heat and the simplest sauce ever make for roasted veggies that feel like a dish, not an afterthought.

And we mean lots.

Yes, you can eat butternut squash raw!