Lemon

Horseradish-mayo adds a creamy kick to a tomato-celery salad inspired by our favorite brunch cocktail.

This play on the classic whiskey smash incorporates spicy, dark rum and the pride of July farmers' markets everywhere: fresh cherries.

How do you make lemon bars even better? Turn them pink. Add bright color and tangy flavor with a splash of fresh raspberry purée.

At Selamat Pagi, our Balinese restaurant, lime, ginger, and lemongrass are mainstay ingredients, appearing in many dishes. We were thinking about making a sorbet that reflected some of these ingredients and wondered what would happen if we threw all of them together. Our initial taste transported us back to the lush green hills of Bali, after which we were all too disappointed to find ourselves standing in our test kitchen. Along with lemon sorbet, this might be our go-to refreshment when we desperately need to cool off.

A thousand might be an exaggeration, but this complex syrup can be used many ways. Add to spritzers, drizzle over fruit, mix into yogurt, or spoon onto grapefruit halves (to name just a few).

A little honey in the marinade helps these cutlets caramelize, guaranteeing they'll be nicely browned despite the super-short cooking time.

Beneath a humble, oaty streusel topping lies a sleek, inky jumble of plums and blackberries—talk about a delicious contrast. A combination of cornstarch and tapioca in the filling helps to keep the colors of the fruit true and to set up their juices nicely without becoming too thick.

Parsley, mint, and lemon zest make this herbed oil a versatile condiment for a number of dishes.

Toss peaches with almonds and fragrant garam masala, then top with a brown sugar crumble for an excellent entry into summer peach season.

When you leave lemon peels behind on the cutting board, you're (literally) throwing away free flavor. The peel adds a mild bitterness that we love, plus a bit of texture that instantly makes a salad dressing interesting. This whole-lemon vinaigrette can take on much more than Bibb lettuce: It's substantial enough to go head to head with blistered string or flat beans, smoky grilled meats—you name it.

The key to grilling large pieces of chicken is patience. Starting with the skin side up reduces flare-ups, and medium heat gives you browned (not blackened) skin and juicy flesh.

It takes some practice to produce a beautifully crimped pie crust, but galettes? Not so much: The more rustic they look, the better.

Aside from banana, we can't think of a fruit that wouldn't be good in this drink.

Poaching the shrimp with their shells on locks in their flavor.

You wouldn't blanch tender herbs such as basil, but doing so here softens the collards and kale.