Citrus

A streamlined sauce that’s tart, sweet, and just a little citrusy—and takes only 10 minutes on the stove.

This sunny loaf has a citrusy tang and crunchy burst from poppy seeds.

With a puckery curd and buttery crust, these are the bars you’ll make again and again.

Serve it frozen or on the rocks—either way, this coconut-and-blackberry margarita is better than witches’ brew

Crisp, citrusy, and bubbly, this classic gin-and-Champagne cocktail is elegant enough for a party and easy enough to make in 5 minutes.

With black pepper, toasted sesame oil, and Castelvetrano olives, this margarita is for the savory drink lovers.

Fresh celery juice gives this margarita a savory, vegetal edge and makes it exceptionally refreshing.

Tart, citrusy, and just sweet enough, this electric pink drink is a classic for a reason.

An optional pinch of saffron adds a golden hue and subtly floral flavor to tangy buttermilk pie.

The elegant French classic with butter, lemon, capers, and herbs.

It’s like the laid-back cousin of an Aperol Spritz.

The only thing better than a silky, tart Key lime pie? A graham cracker crust that doesn't fall apart when you serve it.

Country-style lemonade with a salty-tangy twist.

Use the beer, not the can, for this citrusy take on a classic that nods to mojo criollo.

Grated zucchini cooks down into a creamy lemon-Parmesan sauce that coats every strand of pasta.

Muddled melon lends a hot pink hue. Call it the drink of the summer if you must!

On a blazing summer day, nothing hits quite like this bubbly, tangy-sweet, and lightly salty tequila cocktail.

Use summer’s ripest offerings to make this Mexican party bev.

A feel-good meal full of crunchy veg and even crunchier pita chips.

Evoke the tropics with one sip of this classic cocktail. 

Punchy, make-ahead chimichurri adds a bright, fresh finish to this easy summer dinner.

Using two entire lemons—pith, skin, and all—cranks up the citrus flavor in this classic dessert.

This creamy lemon pasta recipe is luscious and amply cheesy, but still bright and fresh. Best part: You can make it for dinner in just 15 minutes.

Whack raw asparagus with a rolling pin, then douse it in a lemony vinaigrette.