Fresh salads, flaky pastries, juices, and more recipes to squeeze the most out of our favorite citrus fruits.
Add as much (or as little) lime and hot sauce to this light, savory beer drink as you want.
Hot and juicy grilled chicken that takes just five minutes to cook.
Tenderized octopus, lightly grilled and dressed with lemon and olive oil, makes a perfect summery starter.
An entrancing mixture of brandy, lemon juice and orange liqueur.
Easy slow-roasted lamb leg that's crispy on the outside and tender within.
For the best grilled shrimp, skewer them with shells still intact and toss with lemon and garlic. You'll end up with tender, juicy shrimp with a crisply charred crust.
Bright and fragrant citrus finds its way into this comforting bowl of spaghetti.
What a Cuba Libre cocktail really is (hint: it's more than just a rum and Coke), and how to make it.
A classic Japanese citrus sauce.
Soft, rich lemon bars that slice into neat squares.
The sharp bites of gin and lemon are beautifully tempered by Cointreau in this classic sour.
Meet the secret love child of Key lime pie and lemon meringue.
A frosty version of the classic.
This summer vodka cocktail is light, not too sugary, and eminently day-drinkable.
A whole chicken gets the Greek treatment.
Light, bright, and easy.
Rather than a heavy curd, this ice cream is based on a whole egg custard to keep its flavor refreshing and light.
These cookies are like a cross between lemon shortbread and cotton candy.
On a hot day, you can't beat this beer lightened up with homemade citrusy soda.
The best, brightest-tasting version of the classic beer-and-soda mix starts with fresh lemons.
The right cut for citrus fruit can make a world of difference in your finished dish.
How to incorporate the intense citrus and umami power of preserved lemon into your cooking.