Lemon

When in doubt, add soda. The resulting highball (about 2 oz. of any booze filled to the top with soda) is refreshing—and impossible to mess up.

Serve any leftovers with grilled fish, or spoon into yogurt for a savory dip.

Cooking a whole Dover sole like they do at Petit Trois is no easy task (and can turn into an expensive mistake). We modified their sole meunière recipe using fillets instead; equally delicious—and no tears.

Local chefs run off with all the fancy lettuces at your farmers’ market? Not to worry. The herbed avocado base of this dish will elevate even the most basic supermarket greens.

Making your own flavored vinegar and oil might seem like a crazy thing only chefs in the Hot 10 would do, but once you make them (which is easy), your salads will enjoy instant upgrades.

Here is some fruit-spiration for your summer weekend. You're welcome.

It's hot out, but we're staying cool with lemony dressings, quick seafood dishes, and grilled everything.

To use loose leaf tea, substitute ½ teaspoon per bag.

Dip strawberries into the creamy thing first, then the crunchy one.

Your baked goods, pastas, and more are good. But they could be better—just add citrus and lemon zest.

This sauce gives a bright finish to any flame-kissed fillet or crustacean.

Big fat strips of dough make for a rustic and modern-looking pie (and they’re easy to weave into a lattice). 

Choose scallops that are “dry” (not stored in liquid preservatives). Larger is better; small ones could overcook before browning. Make sure to coat them thoroughly in oil before grilling so they don’t stick to the grate.

To clean mushrooms, use a slightly damp paper towel or soft brush to remove any dirt or grit, then trim the stem end.

Our favorite Bloody Mary is an instant classic. Great-quality tomato juice, bright lemon juice, savory Worcestershire, and a tangy hot sauce deliver on all fronts.

This vegetarian-friendly recipe was created by James D. Giannis out of Chicago, the winner of our 2015 Readers' Choice Week contest. Look for naan in the bread aisle of your local supermarket.

This squid pasta with fennel recipe is made for breezy summer evenings. All that's missing is the beach house.

The best reward for walloping a bag of ice is this drink—it’s like a grown-up snow cone.

Try not to pack the crab mixture too tightly; you want these to just hold their shape so they fry up light and airy. And remember: Crab cakes are only as good as the crab you use; buy the best you can afford.

"Compound butters are a terrific blank canvas," Ballymaloe co-founder Rory O'Connell says. "You can mix in all sorts of flavors—anchovies, capers, any herb or spice."

It may not seem like very much filling, but these handheld pastries deliver the perfect filling-to-crust ratio (and if you overstuff the dough, they’ll be impossible to seal).

Like frozen lemonade on a stick; in place of thyme, try basil, mint, or lemon verbena.

Make sure to get your whisk into the bottom edge of the pan as you prepare the custard so that the mixture cooks evenly.

Look for culinary lavender at specialty food stores, tea and spice shops, or online.