Lemon

A good rule of thumb, regardless of batch size, is three parts wine to one part club soda.

Mix this New Orleans classic hours ahead of time, says Andrew Volk, of Maine's Portland Hunt & Alpine Club, and serving it is as simple as pouring a pitcher of lemonade.

Step-by-step instructions for making your own preserved lemons at home, according to Rolf and Daughters chef Philip Krajeck

This bright, vegetarian sauce features lemon three ways: juice, zest, and preserved lemon peel.

This Tom Collins recipe, a.k.a Whisky Collins, calls for Japanese whisky, which is known for being exceptionally balanced and smooth. Your favorite Scotch whisky is a good substitute.

Here's a little trick: Thread salmon pieces onto two skewers so they don't flip and spin every time you turn them on the grill.

The pleasantly earthy flavor of black rice pairs well with the bright acidity of this vinaigrette. If you can't find it, use wild rice instead.

Sardines are one of the ocean’s most sustainable superfoods. Because they tend to fall apart, save half for topping the dish just before serving.

Preserved lemon gives this mash intense pops of salty-citrusy flavor. Scoop out the flesh and pith from the lemon and use only the peel.

This weeknight chicken soup goes Greek with orzo, lemon juice, and a handful of fresh dill.

It goes without saying, but the sweeter and riper your strawberries, the better this adult slushy will taste (and look).

With a wonderfully moist buttermilk interior beneath a crunchy crust and a generous amount of lemon zest, a classic Bundt cake is reborn.

This recipe can be easily halved; the dressing can be a little difficult to revive once it separates due to the density of the tahini.

The smoky-tart flavors of this sauce pair well with the inherent sweetness of seared scallops or roasted pork tenderloin.

The best desserts strike a balance of sweet, salty, acidic, and rich notes—and this one is it.

Give Swiss chard a flavor boost by adding whole chopped lemon instead of just the juice. Simmering it first softens the texture and bitter undertones. Serve this black cod recipe with some quinoa.