Grapefruit

It can be hard to gauge what’s happening under all that salt, but these times are accurate. If your fish is on the smaller side, take it out on the lower end of the range.

Tart, sour, and just as refreshing as ye olde cranberry sauce.

RockSugar uses the juice of calamansi, a delicious but hard-to-find citrus fruit. We approximated its flavor with a mix of other citrus.

Tosca's cocktails are so good people drink them well into the meal.

Chef Cassie Piuma of Sarma, in Somerville, MA, makes big batches of this bright North African sauce to minimize at-home chopping, then uses it all week.

A refreshing citrus sangria that gets bittersweet notes from Suze, a French aperitif.

Bitter notes from grapefruit and ale balance the floral sweetness of the gin and liqueur—one sip and it will all make sense.

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

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.

A two-part process transforms grapefruit’s characteristically bitter skin and pith into meltingly tender, sweet strips. Here’s how it’s done

We’re big fans of the cabbage and crema that’s served atop Baja-inspired fish tacos. Along those lines, this crispy slaw brings out the best in a simple pan-roasted salmon fillet.

“The grapefruit brightens everything in this dish.” —Eleanore Park, BA recipe tester

“This is a great bitter-sweet combo. Dip peel in melted chocolate for an after-dinner treat.” —Claire Saffitz, assistant food editor

“My elementary school grapefruit, all grown up. I like the low notes of the red pepper flakes and rosemary against the sweet-tart citrus.” —Dawn Perry, senior food editor

“Adding citrus segments takes chickpeas to another level. And I use the fennel bulb, stalks, and fronds in this dish so nothing goes to waste.” —Sue Li, recipe developer

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

This super-simple shortbread gets festive thanks to a tart cranberry-grapefruit compote.

Using a culinary torch is the best way to caramelize the sugar into a candy shell, but you can also make this old-school breakfast treat using your broiler.