Citrus

Chinese five-spice powder, sprinkled throughout the layers of phyllo dough, and an orange–cream cheese filling give this dessert a wonderful aroma.

Make your own fizzy refresher using grapefruit peel for tons of floral flavor and grapefruit juice for just a hint of sweetness.

In this recipe, a few textured and vibrant toppings gussy up a tender, buttery, and ultrasimple shortbread.

Lots of texture and a range of flavors are brought out of the brussels sprouts by prepping them three ways in this recipe—leaves, raw slices, and sautéed halves.

The best way to tackle this duck recipe is to braise the legs and make the relish in advance, then cook the breasts and crisp the legs on party night.

This sauce—developed for our #cook90 initiative—is a kitchen workhorse. Use it to marinate fish, season rice, top a pizza, stir into scrambled eggs, or to add a final punch of flavor to a soup.

No, they're not precious gems, these sparkly crunchy treats are prime for mixing and matching your favorite flavors (with a splash of booze for good measure).

With its unique indigo color and effervescent charm, this Champagne cocktail is perfect for New Year's Eve or any other festive occasion.

A zesty-flavored mayonnaise spread is the secret to this super-tender flavorful fish, and holds the almond crust in place.

Classic orange Suzette sauce is great for crepes, regular pancakes, waffles, and French toast. Maple syrup can sit this one out.

Skip the $$$ vintage bubbly for this spritz recipe. Go with an affordable Champagne, cava, Prosecco, or other dry sparkler.

It's all about the contrast in flavors, textures, and colors in this hearty winter side.

Olive oil–fried leeks add irresistible crunch, flavor, and an impressive look to this classic Thanksgiving side, while lemon turns up the dial on the zest. 

The spirit of a Key lime pie in the guise of a luscious cranberry curd. The contrast between the snappy press-in crust and the tart filling in this recipe is pure genius.

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

If using frozen cranberries, which are just as good for this recipe, don’t bother thawing them first.

If you see other types of citrus at the market, feel free to combine them in this simple five-ingredient (cranberry-free) relish recipe.

Trimming a generous amount of the stem from the brussels sprouts makes it quite a bit easier to tease apart the leaves for this winter slaw recipe.