Citrus

The classic Corpse Reviver #2 cocktail combines equal parts gin, orange liqueur, lemon juice, and Kina Lillet, an aperitif. It’s an easy drink for happy hour.

The Blood and Sand is a classic equal parts scotch cocktail that’s rich and bold. 

The Last Word, a classic gin cocktail, balances nutty, herbaceous, sweet, and tart flavors. It’s one of the most successful examples of the equal parts game.

Baking salmon in a low oven keeps the fillets moist and tender for an elegant meal that’s virtually guaranteed to become a staple in your repertoire.

Think Italian-style lemon cornmeal cake, served in scone form. These lemon cornmeal scones are great to have in your freezer at all times.

A simple homemade lime cordial and a touch of salt make this non-alcoholic cocktail just as special as any boozy option.

When used in the right amounts, fermented and salty elements don’t overpower the other ingredients in a dessert.

Just mix everything together for this braised chicken dish and put it in the oven, and about an hour later, you have a fragrant, tangy dinner.

What makes these nuts irresistible is the sourness of lemon and a scent of saffron, in addition to the salt.

Making this cocktail is as simple as it gets; you only need dark rum, ginger beer, and a quick squeeze of lime.

This moist and flavorful pistachio cake is incredibly fragrant thanks to the addition of orange zest.

This Orange-and-Chile Roast Chicken brings together all the many lessons I’ve learned from roasting chickens over the years.

A clementine’s sweet tartness and the rich flavor of chocolate make for a lovely pairing in this cake.

This drink is a daisy with beer in it, like adding Corona to your marg.

Edgier than a classic Pimm’s Cup, this cocktail works well across many seasons.

There’s something so playful about a lemon poppy seed cake—the lemon brings a zingy flavor, and the poppy seeds bring that delicate crunch.

The marinade for this chicken fajitas recipe packs a big citrusy punch, which means you don’t have to let the chicken marinate for very long.

These orange beauties with thin, edible skins are a tasty winter treat. Make candied kumquats to garnish any cake.