Fruit

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

What every other granola wishes it could be—toasty and nutty, with pieces that break into crunchy clusters instead of crumbs.

A perfect use for that leftover can of chipotles in adobo hiding in the fridge.

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

Finishing chicken thighs in a quick pear and turnip compote creates a rich, sweet and savory sauce.

“This hits all the notes of a great slaw: creamy, tangy, and crunchy.” —Claire Saffitz, assistant food editor

Affordable leg of lamb is a great way to break out of the usual beef-chicken-pork rut, especially when used in a quick-cooking but complex-tasting dish like this.

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.

You’ll never serve ice cream without candied peanuts again.

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.

Buttermilk lightens the traditional all-cream panna cotta base—without sacrificing lusciousness.

On the sweeter end of the spectrum, this granita is a great foil for the briniest oysters.

The fragrant richness of coconut oil and the tenderizing power of buttermilk make this the ultimate chocolate pound cake recipe.

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

A version of this salad has been on Estela’s menu since its opening; chef Ignacio Mattos has tried it with summer squash and apples in place of the kohlrabi. In any case, make sure not to cut your slices too thin—they need to stand up to the nuts and cheese.

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