Lemon
New-and-Improved Greek Salad
The method for marinating the feta in this salad is also a good trick for other fresh cheeses—try goat, mozzarella, or paneer.
By Andy Baraghani
Grilled Chicken With Lemon and Thyme
A grilling recipe that's make-ahead friendly and doesn't have to marinate for hours to pick-up great flavor? Oh have we got you covered.
By Claire Saffitz
Grilled Salmon with Lemon-Sesame Sauce
Adding an entire lemon—skin, pith, and flesh—to the sauce provides brightness and texture. Any bitterness from the pith will be offset by the sesame oil and honey. That balance makes it a super versatile condiment that pairs well with grilled or roasted vegetables and is great as a topping for stews and braises come winter.
By Andy Baraghani
Chicken Piccata
Slices of chicken get dredged in seasoned flour, sautéed in butter, and smothered in a tangy lemon-butter pan sauce that’s studded with salty capers.
By Chris Morocco
East 62nd Street Lemon Cake
The zest of two whole lemons goes into this cake batter, giving it a real punch of citrus flavor, accented by the drippy lemon glaze that gets drizzled overtop.
By Maida Heatter
Herb-Infused Lemon-Strawberry Loaf
Fresh herbs—like rosemary, thyme, or fresh bay leaves—infuse this buttery cake with a floral flavor that beautifully complements the strawberry and lemon.
By Samantha Seneviratne
Za’atar Chicken With Garlicky Yogurt
Here the garlic- and lemon-infused pan dripping are mixed into a citrusy za’atar oil and spooned over the fall-apart meat.
By Aaron Crowder, Katie Jackson, and Nick Perkins
Chile-and-Citrus–Rubbed Chicken with Potatoes
Letting a roast chicken sit for up to 45 minutes helps prevent the juices from running out of the meat as soon as you slice into it.
By Aaron Crowder, Katie Jackson, and Nick Perkins
Safoi’s Moroccan Chicken Tagine
This fragrant, hearty stew is traditionally cooked in an earthenware dish on the stove-top, but a slow cooker does the job almost as well.
By Anna Francese Gass
Steak Stroganoff
This is not your grandma’s beef stroganoff. We updated our favorite parts of the classic by swapping in a medium-rare strip steak and adding a squeeze of lemon and sprinkling of dill for a fresh take on dinner.
By Anna Stockwell
Grapefruit Bars with Candied Zest
Here’s a citrus bar that’s just as beautiful as it is zingy. The twice-cooked curd method ensures that these bars are extra sturdy and have a smooth, shiny surface.
By Chris Morocco
Citrus-and-Dill Gravlax
Many gravlax recipes will instruct you to drain, turn, and babysit the fish while it cures. Not this one: Set it and forget it. Three days later it will be done.
By Chris Morocco
Cold Toddy
Take down the temperature of a classic hot toddy and turn it into a refreshing summer tipple: a seasonal mix of tea, citrus, spices, and rye whiskey.
By Andy Baraghani
Lemon-Pepper Salami Bites
Bright citrus and fresh-ground pepper put a festive spin on two party staples: cured meat and Marcona almonds.
By Andy Baraghani
Broccoli Caesar
Broccoli stems are tender and delicious, but it’s important to cut away the dried-out base and peel the tough skin of thicker ones.
By Chris Morocco
Slow-Cooked Chicken Stew with Kale
Shred perfectly cooked chicken thighs, then add the bare bones back to the simmering pot for an ultra-rich stew. Zesty gremolata, chopped bacon, and fresh lemon add even more flavor.
By Claire Saffitz
Roast Fish With Cannellini Beans and Green Olives
Slow-roasting provides the best insurance for moist, super-flaky fish without the need for much tending—which means you can direct most of your attention elsewhere this Valentine’s Day.
By Claire Saffitz
Tingly Pomegranate Rum Punch
There are only a few ingredients in this party-friendly pomegranate-rum punch.
By Maggie Hoffman
Lemon Cake With Fruit
Whatever fruit you have on hand—pears, berries, figs, grapefruit—will fare beautifully in this sheet cake, which is as good for breakfast as it is dessert.
By Claire Saffitz
Slow-Cooked Squash with Lemon and Thyme
Cooking summer squash low and slow yields sweet, nutty, tender—but not mushy—results. Fold them into pasta, top toast, or serve beside any grilled main.
By Claire Saffitz