Citrus

Cooking lemon slices just to this side of burnt adds a layer of complex flavor to this comforting dish.

Salting the citrus draws out some of the juice, which becomes part of the vinaigrette.

This will last for about 2 days in an airtight container, with plastic wrap pressed onto the surface of the smash to prevent oxidation. Pressing down eliminates any air pockets that might also cause the pesky brown spots.

Looking for a special dinner for two? First, pan-sear one big steak to share. Then, while the steak rests, use the fat rendered behind in the skillet to sear smashed paprika-spiced potatoes to crispy, golden perfection.

The ultimate date-night first course: eat it with a knife and fork or eat it with your hands. Either way it’s more fun if you share it off the same plate.

Salty, spicy, and slightly tangy, this dish delivers flavor on multiple levels.

By constantly stirring the mixture, you'll end up with luscious, velvety smooth curd. Store lemon curd in an airtight container or jar in the refrigerator for up to 1 week.

Forget dip: this zesty spiced salt wakes up any sliced raw fruit or veggie—don’t feel limited to the ones listed in the recipe.

For the clearest caramel and smoothest custard, ceramic or glass baking dishes work best for cooking this Filipino-American–style dessert.

Make these delicate, citrusy, melt-in-your-mouth cookies and just try not to eat all of them in one sitting.

The orange zest and nutmeg say holiday, but you can switch up the spices as long as you keep the butter and salt.

Three tricks for flawless weeknight chicken: remove the bones from a skin-on breast, weight it down for faster cooking and crisper skin, and toss some lime halves into the hot pan for an instant smoky, tangy sauce.

Toss cooked beans with red onion and a lemony cumin dressing; then pack them up separately from lettuce leaves to make quick lettuce wraps for lunch or dinner.

Using chilled gravy is important. If the gravy isn’t solidified, the mayo will be runny.