Lemon

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.

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?

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?

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.

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.

Basbousa is a semolina cake that's soft, dense, and flecked with texture throughout.

Victoria sponge cake’s simple filling of whipped cream, jam, and fruit makes it the perfect dessert for a celebration.

Make this shrimp risotto for a weeknight dinner. With bright flavor from lemon zest and fresh asparagus, it’s an ideal meal for spring.

Scorpion bowls are heavily boozed, sugared, and communally shared. These updated Apéritif Scorpion Bowls keep the fun and ditch the sting.

Esqueixar means “to shred” and that’s what’s done to salt cod in this traditional Catalonian cold dish. Trout is used in this dish instead.

The base for this make-ahead frozen cocktail goes in the freezer two to five hours before serving, so it doesn’t require much ice to stay chilly, even on a hot day. If your blender is less than turbo-powered, starting with crushed ice can make blending easier (if you don’t have a fridge dispenser, place ice in a sealed bag, wrap in a kitchen towel, and break up with a meat mallet or rolling pin). Be sure your simple syrup is at room temperature or chilled before you begin. Caffo Amaretto is as a.…

The fleeting vibrance of spring vegetables is captured in this citrus-and-garlic-infused marinade, turning delicate produce into a versatile condiment.

The Sherry Cobbler is an American-born cocktail by most accounts. Simply sherry, sugar, and citrus shaken, poured over crushed ice, and slurped through a straw, the cobbler is thought to have originated sometime in the 1820s or early 1830s.

I love to cook with ingredients that might otherwise be discarded, like fish collars. If you’re tempted to treat them as scraps, please don’t throw them away or use them merely for a stock. They’re delicious as the main focus of a dish—think of them as the spareribs of the sea. Here, croaker collars are marinated in citrus, chipotle, ginger, and fish sauce, and served with a mango salad full of funk, spice, and crunch.