Lemon

You'll need a pastry bag fitted with a 1/4-inch star tip to create the decorative rosettes. Begin making this cake two days before you plan to serve it.

Over the Fourth of July weekend in 1924, a group of unexpected guests arrived at Caesar’s Palace restaurant in Tijuana, Mexico. Running low on food, the owner, Caesar Cardini, threw together a salad with ingredients he had on hand. He made a thick dressing with a coddled egg, garlic-flavored oil, lemon juice, grated cheese and Worcestershire, which added a taste of anchovy. This dip has all the flavors of that first Caesar salad, and romaine lettuce and fresh veggies are nice “dippers.”

(Pollo Arrosto All'Arancia, Limone, e Zenzero) Ginger arrived in Italy with Arabic traders or North African Jewish immigrants, so it's likely that this is a Sicilian or Livornese recipe. Most Italians would use ground ginger, but since fresh ginger is so plentiful at our markets, why not use it?

Crispy, Parmesan-crusted cutlets make this spring dish sing.

A glug of lemon-lime soda gives this pound cake a citrusy zip and tender crumb.

An oven-baked take on the Atlanta classic.

A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.

Invert the ratio of gin to vermouth for a party-friendly and slightly lighter drinking experience.

A handful of pantry staples and fresh calamari pieces make this quick weeknight dinner taste like a sunny, seaside Italian vacation—any time of year.

With lots of olive oil and parm, this asparagus pasta recipe comes from L.A.’s Evan Funke.

A simply sunny pasta thanks to both zest and juice.

Plump white beans create a luscious broth combined with lemon zest, onion, garlic, and celery. A stealthy knob of butter adds just enough richness.

With garlic, feta, and any herbs you’ve got, this dinner is like a ray of sunshine.

If you’re a fan of Italian focaccia, give fougasse, its cousin from the South of France, a try. Its chewy texture and signature leaf pattern are irresistible.

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

Citrus and fennel play very nicely together, particularly with seared scallops and mini, al dente pasta.

A low-ABV beer cocktail that’s excellent for day drinking and beyond. Brace yourself for the refreshing fruitiness of the raspberry-Campari lemonade.

Custardy Atlantic Beach Pie meets a favorite fruity drink in this easy-breezy dessert.

Toss tomatoes in a simple preserved lemon, soy sauce, and chile marinade while you sear a well-marbled steak for a dinner for two in no time.