Lemon

To make sure your semifreddo is more sweet than savory, start with ⅛ tsp. CBD oil if it's particularly strong.

Paprika gives smoky, spicy balance to bright citrus and herb flavors.

We’re very on board with our senior food editor’s current obsessions.

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

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.

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

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.

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.

Because every other citrus juicing contraption pales in comparison to this $16 citrus squeezer.

Think of this creamy cashew yogurt as a new, flavorful vessel for your granola or fruit in the morning.

If you love hummus or baba ganoush, this dairy-free dip will become a new favorite.

Whatever you don’t finish for dessert, you should eat for breakfast.

Cooking summer squash low and slow yields sweet, nutty, tender—but not mushy—results.

This summer grain salad is extra tart due to lots of lemon juice. It can be served on its own or alongside creamy spreads or fatty pieces of meat.

On the rare occasion you need an “excuse” to use up fruit before it goes bad, well, that’s what crumbles are for.

This simple, satisfying one-skillet chicken recipe leaves you with a ton of sweet, sweet pan juices—plenty of crusty bread for sopping it all up is non-negotiable.

For this lemony grilled salmon recipe, the key is cooking fish that still has its skin on.

It takes one extra step and a few—okay, more than a few—extra hours, but it is WORTH IT.