Citrus

Adding yogurt to the batter for these cake doughnuts made them light, tangy, and rich, and gave us a dough that was easy to work with.

The smoky charred peppers play well with the cool cucumbers and lemony ricotta. If you can’t find Italian frying peppers or just aren’t feeling them, grilled eggplant or zucchini would also pair well here.

Chia seeds look like poppy seeds, but when soaked in liquid for a while, they bloom and develop an awesome gummy texture. This limeade is made using the whole lime, which gives it a slight bitterness, but trust me: it’s so good you won’t want to make it any other way.

The literal translation of the name of this drink is “the Virgin’s tears,” as the red color of the beets resembles tears of blood said to have been shed by the Virgin Mary. This beverage originated in the state of Guanajuato, maybe as long ago as the end of the sixteenth century. I found a few different variations, but this one seemed to be the most common, and it’s quite special. Although this beverage is customarily prepared during Lent for the festivities of Friday of Sorrows (the Friday before Good Friday), it’s a wonderful drink during fall, when beets and apples abound. This recipe makes a large batch to share at your next gathering.

This refreshing nonalcoholic drink recipe is flexible and easy to make. Adjust the sweetness levels to your taste and swap in whatever ripe fruit you have on hand.

Agua de limón, or Key lime water, is probably the most common agua fresca. This recipe is a fun spin on the traditional, using lemons instead of Key limes and adding avocado to acknowledge the very classic combination of citrus and avocado, but out of their normal context. 

This bitter and juicy highball is one of the greatest hits at Fort Defiance in Brooklyn.

This cake, made with whipped cream instead of butter, is a deliciously plain, moist, coal-black loaf flavored with orange zest and steeped in orange juice after it is baked.

This is Sasha Petraske's sly retort to the popularity of the Cosmopolitan, as the name coyly indicates. Indeed, the drink, piquant and slightly fruity, fills much the same purpose, tastewise, as that ubiquitous cocktail—only more so. 

This pineapple and tequila cocktail is a beach party in a glass.

We highly recommend finishing the pasta with finely grated Parmesan and some extra cracked black pepper—they’re great flavors with the creamy lemon sauce.

These energy bites not only hit the spot for something sweet, they’re also nutrient-dense and hit all your macros.

Using a vanilla bean makes this creamy pudding extra special and aromatic. But if you don’t have one on hand, just stir 1 tablespoon vanilla extract into the pudding along with the egg yolks. Although rice pudding is traditionally served cold, I also like this when it’s still warm and a little runny, poured over sliced strawberries and raspberries, which add both juiciness and acidity.

In this cake, the natural pectin in the citrus, combined with the sugar, creates a pudding-like upside-down layer that’s similar to a buttery marmalade.

This is my adult version of cheesecake, full of togarashi. I use it a lot in savory recipes to add spice, but here it gives the cake a sharp, spicy note that helps balance the denseness.

The texture is delightfully soft, almost cake-like, and sweetened with a quick-and-easy lime glaze. These cookies make great holiday gifts.

Savory cornmeal meets the sweetness of blueberries and zest of a lemon for tender muffins that come together in 45 minutes.

Using a sliced whole lemon gives you unbeatable fresh aroma from the skin, bitter complexity from the pith, and tart, puckery juice from the flesh. Thin slices soften evenly and ensure that the lemon plays nicely with the pasta, butter, and Parmesan.

Dried barberries are incredibly tart, more so than any other dried fruit you’ll encounter. Look for them at Middle Eastern markets or specialty foods stores, or order them online.