Lemon

Chickpeas are among the best legumes, and this is among the best recipes you can prepare with them, an eons-old Middle Eastern classic. Generally, I’m not a big fan of canned beans, but for whatever reason canned chickpeas are not bad at all, and I always keep some on hand so I can make a batch of this at the last minute, to use as a dip or a spread. You can make hummus without tahini; it will be a little looser and less complex tasting but still good.

Tiny egg-shaped candies tucked into the filling are a cute addition to this delicious dessert.

Crudités and dip are party staples. Choose whatever seasonal veggies you like, but mix up the colors. Some veggies, such as carrots and peppers, can be served raw, while others, like zucchini and asparagus, should be blanched but still have a slight crunch. There's nothing sexy about a limp piece of asparagus! And keep the vegetables separate—it makes it easier to refill the platters.

This remarkable sabayon, made with egg yolks left over from Spiced–Pumpkin Soufflés with Bourbon Molasses Sauce , tastes like a very lush and airy lemon curd. Pairing it with juicy segments of grapefruit creates a delightful call and response between the two citruses and their varying decibels of sweetness and tart zing. (The sabayon also pairs well with oranges or berries.) Though it is traditional to serve sabayon still warm—from the simmering water over which it is whisked—this version also tastes delicious chilled.

This sweet-tart compote is made up of cooked kumquat and lemon slices and fresh blood orange segments. This recipe is an accompaniment for the Meyer Lemon Shortcakes with Meyer Curd and Mixed Citrus "Marmelade".

In this modern take on shortcake, the biscuits are filled with lemon curd, a "marmalade" made of a mixture of cooked and fresh fruit, and a spoonful of whipped cream. Keep in mind that the lemon curd needs to chill overnight.

Pureeing the caramelized onions gives this soup a thick, creamy texture.

Fresh Key limes add a delicious tang to the filling. And the finishing touch? A crown of perfectly browned meringue. Timing note: The finished pie needs to chill for at least an hour before serving.

This riff on the classic frisée salad with lardons is the perfect thing to make with leftover hazelnuts from our 10 Minute Main Hake with Hazelnuts and Capers . It looks delicate, but its vinaigrette is enriched with the nuts and some bacon fat, which not only gives it substance but also balances the bitterness of the frisée and the bite of the radishes.

This beautiful seafood salad makes a terrific home for leftover Niçoise olives from the braised Veal Cacciatore . Quickly cooking the calamari renders it snowy white and very tender—such a nice backdrop to the salty olives and crunchy celery. Scallion, lemon zest, and celery add freshness.

Give everyday chicken cutlets a delicious lift with a tangy-savory combination of fresh tarragon and capers. If you don't have a spice mill, a coffee grinder works, too—just be sure to wipe it out before and after using.

A combination of kale, chard, spinach, dill, and fennel fronds gives this soup a fresh flavor. Fiber-rich barley adds a hearty note.

Pears bring out the earthy, roasted flavor of the buckwheat crepes.

The lamb needs to marinate overnight, so be sure to begin one day ahead.

A delicious winter salad that would also be great alongside pork chops.

A flavorful dish from the Kripalu Center for Yoga & Health in Massachusetts.