Citrus

Meskouta is a wonderfully moist yogurt cake that is so easy to prepare.

This easy one-bowl cake recipe from Melissa Clark makes a gorgeous golden-topped cake with a moist crumb that’s deeply imbued with orange zest and olive oil.

This Paloma recipe is a refreshing tequila cocktail with grapefruit soda, brightened with a quick squeeze of fresh lime and grapefruit.

The best tsukune, or Japanese chicken meatballs, are nicely caramelized, well seasoned, and juicy—and served straight off the grill.

For this adaptation of a classic Cuban cocktail, you don't need a muddler. Tear the mint, then stir with lime juice, sugar, white rum, and soda water.

This New York-meets-Scandi-style treat combines cheesecake with plump cloudberries.

This beet-tahini dip starts off sweet, then gets a little spicy.

Not to be mistaken for baba ghanoush, this eggplant and tahini dip leans on spices rather than citrus for its flavor.

This Swiss chard–based dip is not only visually stunning but also has the perfect balance of earthy, sweet, and acidic flavor.

Karpatka cake is like a cloud of rich milky frosting trapped between two layers of pâte à choux.

This easy grilled salmon in foil recipe is totally foolproof, resulting in flaky fish with a garlic-herb butter sauce. And did we mention cleanup is a breeze?

Chef Reem Assil’s cookie bar version of ma’amoul—a holiday cookie enjoyed for Eid, Christmas, and Easter—is scented with espresso and orange blossom water.

Lemony sticky buns are the best buns.

Use this master formula as your guide—but feel free to get creative with the add-ins. A dried chile? Sure! A few sprigs of herbs from your windowsill? Why not?

If time is of the essence, a skin-on fish fillet is your best friend. Not only does this black bass crisp up beautifully when pressed down on a hot pan—it also absorbs the flavors of its dressing beautifully.

Good things come to those who wait—three days, to be exact.

Pastéis de nata have a melt-in-the-mouth, fragile, flaky crust and a not-too-sweet custard that is caramelized and darkened in spots.

This mai tai stars two types of rum, with orange juice, lime juice, orgeat, and Cointreau for a fruity but balanced take on the original.

Kunafa is one of the most ubiquitous pastries across the Middle East and is such a simple dessert to make that it can be on the table in an hour.