Lemon

A refreshing beer cocktail with Pilsner, gin, honey, and lemon. It's that easy!

A beer cocktail for whiskey lovers, starring Highwest Campfire, a cold lager, lemon juice, and simple syrup.

This very lemony curd is made with whole eggs instead of just the yolks, which gives it an extra-light texture.

A fragrant and bright spring cocktail that's just as delicious without the alcohol.

Fregola, a small, toasted Sardinian pasta, is classic with clams, and cockles make a great sub for Italy’s tiny vongole veraci.

Rather than marinating ahead of time, which, let’s face it, doesn’t work on weeknights, we came up with a citrus-mustard-cilantro dressing that bathes the chops in punchy flavor.

Ginger, lemon, and honey are Charlie's Angels for your immune system.

Pasta carbonara and I had a very bad run-in once, but things are better now.

Often only the rind of preserved lemons gets used, but we’ve learned that the flesh is just as good—as long as you remove the seeds.

You will never eat a better doughnut than the one you make yourself, still hot out of the oil.

If you can find Meyer lemons, use them. Their thinner skin has very little bitterness.

Use this oil and tender lemon confit to top pizzas, salads, or roasted vegetables.

This puréed lemon dressing with olive oil, miso, and honey is the ideal base note for pleasantly bitter radicchio.

Lemon makes the perfect foil for carbonara’s salty richness. You may never go back.

Leeks. Shrooms. Almonds. Vegetable stock. This pasta is an umami masterpiece.

It’ll take a couple of hours to make the homemade broth and cook a whole chicken (your house will smell amazing) for this soup recipe. If you’ve had a long day, use 2 quarts store-bought broth and shredded meat from a rotisserie chicken. Whatever method you choose, use the chicken breasts to make this amazing salad with crispy rice. Check out step-by-step photos here.

Most importantly, it makes a superior condiment for sandwiches the next day.

This salad brings the sunshine, not the other way around.

Cooking the brussels in two stages for this recipe ensures that the cores will be tender and the outer leaves will still have bite.

This is the rich, healthy-ish, and totally satisfying salad for people who think all homemade salads are meh.

Impressive doesn’t necessarily mean hard. The curd can be made at least a day ahead, as can the crust. Divide up the work, stay cool, and knock ‘em dead with the presentation. This recipe is from Buxton Hall, one of the Hot 10, America's Best New Restaurants 2016.

Strawberry-basil, tea-infused simple syrup, a dash of sumac, and more genius ways to make lemonade even better.

A revelatory technique turns blah eggplant into something fancy enough for company.

A salad so easy you can actually have the kind of Summer 2016 people (okay, Drake) write songs about.