Citrus

A spicy, tangy marinade helps tenderize this flavorful cut of meat, which is perfect for tacos.

Good thing this cake serves a crowd—the creamy key lime topping will have everyone back for seconds.

A creamy yogurt glaze ups the tang factor of this loaf cake—and makes it totally suitable to serve for breakfast. 😉

This recipe makes more bonito butter than you need. Use the smoky, slightly salty mixture to top your next steak, or to sauté greens.

Welcome spring with this refreshing spritz. Because as the temperature rises, our cocktails get lighter.

When kale started to take over the food world, I noticed it was juiced, made into chips, put into smoothies, and even sneaked into chocolate bars. So why not put it in a pasta dish? The nuts in this recipe give the dish another layer of flavor and a nice crunchy texture. The bitter, citrus, crunch, and chili all combine for a unique pasta.

If you pour the bubbly too quickly, the drink will foam up and over the edge of the glass.

The double-shake method is key to this cocktail’s texture. The first round is to break up the egg white; the second is to chill and froth the drink.

Straining the ricotta will tighten the filling, making it easier to roll. Let it hang out in a sieve while you’re measuring everything else out.

Beans can roll with virtually any flavor profile, including bright fresh citrus, lime juice, and chiles in this wintery salad.

Why drink O.J. with your yogurt when you can mix it in?

If you can’t find yuzu kosho, combine 1 1/2 tsp. lemon juice, 1/2 tsp. orange juice, and a pinch each of finely chopped serrano and kosher salt.

Everyone loves lemon bars, and now even your gluten-free friends can enjoy them too.

This dish is one of my favorites for the grill. If a fish comes whole from the store, leave the head and tail on when you cook it, to help retain moisture. The fish is done when the inside of the stomach is dry.

This potent mix of scotch, grapefruit juice, and honey-ginger syrup is a winter-friendly twist on the classic cocktail.

Citrus segments get saucy in our play on duck à l’orange.

If your largest skillet isn’t large enough to hold 12 oz. pasta and toss everything together, dump the mixture back into the pot from cooking the rigatoni and toss.

This is like pouring a cooked mojito over stewed chicken, with the rum, lime, and herbs mingling beautifully with the chicken juices. Serve it with rice and a cold, crispy Alsatian white like a Pinot Blanc.

This side dish has it all: creamy avocado, tart orange, savory greens, zesty chutney, and crunchy toasted almonds. Serve as a salad or a side dish alongside a piece of grilled fish.