Lemon

We’re just obsessed with using asparagus as a condiment! Try sprinkling this crunchy mix over eggs or tossing it into pasta.

Maraschino liqueur sounds obscure but it's often hiding in plain sight. Seek it for this simple, classic cocktail.

Inspired by a cocktail from New York City bartender Natasha David, the crimson-colored Tarocco Spritz is a nod to the flavor and color of the Sicilian Tarocco orange, often referred to as the “half-blood orange.” A mixed-heritage cocktail, this drink has a bumped-up base of gin to match the vibrant bitter aperitivo liqueur Cappelletti. The drink’s acidity comes courtesy of blood orange, lemon juice, and prosecco, bound together by the unlikely addition of vanilla, which complements Cappelletti’s notes of spice and oxidation.

The perfect balance of bright lemon juice, warming bourbon, and sweet simple syrup for a refreshing cocktail that’s neither too cloying nor too biting.

Gin and Champagne make a bubbly wonderful duo, which is why this classic cocktail is always a good idea.

Fat asparagus stalks won’t fall through the grill grates—and they can char without becoming soft and stringy.

Moist, marzipan-y mini cakes win weeknight desserts, afternoon snacks, and weekend picnics.

Along with a classic vinaigrette made with sherry vinegar and red-wine vinegar, this is an all-purpose dressing I turn to time and again.

I think we all play favorites in the kitchen; I know I do. At this writing, this is my most loved dressing, and I drizzle it on everything I can get my hands on!

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

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.

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.