Lemon

Don’t be afraid to let the food processor run the full 2 minutes. It’s one of the keys to super-smooth, aerated hummus.

For this avocado cups recipe, chopping pomegranate seeds breaks them up and releases their vivid color into the dressing.

For this lamb burgers recipe, you'll want to splurge on good sturdy bakery buns that can absorb the extra liquid from the slaw and burger without disintegrating.

The most refreshing treat of summer is just a few ingredients away.

Toss this simple dressing through an easy summer salad.

Green mangoes would be ideal, but slightly unripe mangoes are an imperfect but successful substitute.

This very lemony curd is made with whole eggs instead of just the yolks, which gives it an extra-light texture.

Here's an easy cocktail that is sure to be the buzz of your next dinner party. The Bee's Knees gets its sweetness from a quick-to-prepare honey syrup. And we've given this classic drink a floral, Provençal twist by adding lavender. The result is unexpected and delicious: a perfect balance of sharp, fragrant, sweet, and strong.

We used dried lavender in this syrup because it gives the syrup a lovely pale hue. Fresh lavender won't lend the same color, but it does give the syrup a more powerful floral flavor.

To prevent cut artichokes from browning, work with 1 artichoke at a time and lightly toss it in the lemon dressing as you go.

Here, lemon curd-spiked whipped cream fills an easy press-in crust. Sprinkle berries on top for a simple finishing touch, or arrange sliced fruit in a rose-like pattern for a stunning presentation.

Make this dish before you do any cooked asparagus dishes, at the start of the season when you get pristine spears. At first glance, the dish looks kind of “meh,” but once you taste it, the flavor and texture blow you away. Be sure to cut the asparagus very thin.

Homemade mayo, much like hollandaise sauce, takes a little practice to get the knack. It’s like learning to ride a bicycle—once you’ve mas­tered the technique, it’ll be with you for life. Be sure to come prepared, armed with a whisk and some extra patience. It’s really all about whisking continuously as you slowly stream the oil into the egg yolks, little by little, letting the yolks take in every drop of oil. Slow and steady wins the race—this exquisite, delec­table, over-the-top-awesome race.

Serve this icy granita-like dessert with warm Rhubarb Turnovers, or all on its own as a refreshingly tart, light summer dessert.

Spread it on toast, stir into pasta, or slather on grilled meats for the springiest meal ever.

Toss blanched snap peas and English peas with arugula and a mustardy vinaigrette, then drape with prosciutto for an elegant spring salad.

Orzo is cooked in the drippings from roasted chicken thighs in a comforting and impressive one-skillet dish that will start the week off right.

The braised baby artichokes in this recipe may be a labor of love, but the lemon mascarpone sauce is 30-seconds-and-done.