Lemon

Simmered and later sauced in a lemony olive oil spiced with fennel and coriander seeds, artichokes absorb a complex blend of gorgeous flavors. The tender, juicy hearts bronze in a hot skillet just before serving, adding depth to this delicate dish.

This recipe calls for potatoes, but it would be just as good with any leftover cooked veggies.

An adaptation of the tasty sauce from the short-lived Kutsher’s Restaurant in New York, perfect for Passover Seder.

This comforting vegetarian chickpea and lentil soup features warming spices and a hit of lemon juice.

You will never eat a better doughnut than the one you make yourself, still hot out of the oil.

These tasty sandwiches are best after chilling for several hours, so they're the perfect make-ahead for camping trips.

If you can find Meyer lemons, use them for this recipe. Their thinner skin has very little bitterness.

This sauce—developed for our #cook90 initiative—is a kitchen workhorse. Use it to marinate fish, season rice, top a pizza, stir into scrambled eggs, or to add a final punch of flavor to a soup.

With its unique indigo color and effervescent charm, this Champagne cocktail is perfect for New Year's Eve or any other festive occasion.

Olive oil–fried leeks add irresistible crunch, flavor, and an impressive look to this classic Thanksgiving side, while lemon turns up the dial on the zest. 

Cooking the brussels sprouts in two stages for this recipe ensures that the cores will be tender and the outer leaves will still have bite.

These bars are as refreshing as an icy glass of lemonade, and perfect for entertaining, potlucks, or picnics.

Use gunpowder green tea if you can find it. The robust flavor will provide depth to this quaffable cocktail recipe.

Marinate chicken breast cubes and vegetables in a blend of garlic, fresh dill, lemon, and olive oil for super-juicy, flavorful grilled skewers.