Grapefruit

Frozen into a slushy, the classic tequila and grapefruit cocktail becomes even more refreshing.

This light and drinkable cocktail pairs the bittersweet flavor of grapefruit with botanical gin and sparkling sake for a bubbly finish.

Like a citrusy poppy seed cake, a sparkling amaro cocktail, and a twist on lemon bars.

The ultimate antidote to the winter blues.

This monochromatic mix of radicchio, cabbage, red onion, and cold weather citrus is bright, crunchy, and fresh—just what your holiday table requires.

Revive yourself for the night ahead with this vivid tequila, grapefruit, and Campari cocktail.

This 30-minute dinner tastes like warm sunshine on a cloudy day.

On a blazing summer day, nothing hits quite like a sweet, sour, and lightly salty paloma cocktail that comes together in just a moment.

A delightful large-format blend of lychees, gin, elderflower, and citrus perfect for festive gatherings like Lunar New Year.

Treating grapefruit like raw fish gives you permission to get as fancy as you’d like plating and arranging this textural winter salad.

Step aside, overly sweet mocktails. Thanks to balanced citrusy flavors, this drink tastes like a grown-up Gatorade. 

A stupid-simple, ultra-comforting, dairy-rich pudding made with five ingredients.

Crispy, toasty, and spicy, this quick coconut-chile crunch topping turns a simple salad into a whole lot of fun.

The combination of juicy mixed citrus with sliced avocado and sautéed shrimp is striking and, yes, delicious—but we all know that the bed of crispy rice is why you’re here.

Childhood nostalgia gets a modern twist in this zippy, citrusy take on the classic grocery-store-style sugar cookie.

Make the most of vitamin C-son.

The holiday cocktail that takes you straight to the beach (and isn’t that where you want to be anyway?).

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

Not just for slaw, cabbage is a snappy base that can handle lots of refreshing acidity—in this case from torn grapefruit and hot-and-sour chiles—without withering.

Layers of bright citrus and gentle heat add tons of flavor without weighing down this dish.

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.

When summer is technically over but it's still pretty hot outside, I'll be here eating chilled noodles.