Citrus

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.

Fresh grapefruit, lime, and lemon juices balance the sweetness of this bubbly punch.

For the very best results, brine the chicken, sear it over the flames, and finish cooking it on the other side of the grill before tossing with a robust vinaigrette.

No tandoor oven? No problem. This recipe for chicken and vegetables marinated in yogurt and spices is cooked on a single sheet pan in a regular home oven.

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.

Shallow-fried scallops get extra crispy on the outside and super tender inside when double-dredged in an Old Bay–seasoned cornmeal mixture. Bonus: they’re gluten-free.

This cocktail gets its lofty, fluffy froth from egg whites and two-step mixing technique. The first shake, without ice, helps create the foam. After adding ice, the second shake chills the drink and further aerates the whites.

Cinnamon, ginger, and dates add spicy, bright, sweet dimension to this warming lamb stew.

Marinated artichoke hearts, canned chickpeas, and pepperoni roast together to make a warm, crisp foundation for this wintry salad. Fresh oranges balance the salty and savory flavors.

I know a salad of Brussels sprouts sounds mirthless, but I urge you to give it a chance. It has enough citrus, almonds and rough-skinned apple to be interesting.

Serve this warmly spiced, slow-cooked pork in its entirety for a crowd, or treat it as a "nextover" and turn the extra servings into a brand-new dinner later in the week.

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.

We spiked the glaze for our retro-chic ham with hot sauce and apple cider vinegar to cut through the cloying sweetness of the original.

The diner classic gets a boost from a pot of zesty, creamy beans and sweet charred limes

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.

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.

Bright citrus and fresh-ground pepper put a festive spin on two party staples: cured meat and Marcona almonds.

The only thing more crowd-pleasing than cheese is marinated cheese. If Manchego isn’t your thing, go for any semi-firm cheese like white cheddar, Gouda, or Monterey Jack.