Lemon

Potatoes can take a lot of salt. Even though they’re cooked in seasoned liquid, they might need a little more when you toss the dish together.

Maybe even more than salt. Maybe.

This basil-infused puréed watermelon punch will go fast, trust us!

Must love lemon.

We highly recommend using more than one type of radish for this salad—it really makes a difference in both texture and presentation.

Make sure to add the lemon juice just before serving so that the vinaigrette holds its vibrant color.

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.

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

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

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.