Lemon

There’s a simple structure behind all sours, a family of citrus-based cocktails.

Pick a small to medium celery root and peel off its hide with a sharp knife. Inside you'll find ivory-green flesh that's crisp, a bit nutty, and utterly delicious in salads. This take on a classic remoulade provides perfect contrast to the silken luxury of seared scallops.

Try this with white beans on toast, in salads, or puréed and spread on pita.

Big fat strips of dough make for a rustic and modern-looking pie (and they’re easy to weave into a lattice). 

Choose scallops that are “dry” (not stored in liquid preservatives). Larger is better; small ones could overcook before browning. Make sure to coat them thoroughly in oil before grilling so they don’t stick to the grate.

It may not seem like very much filling, but these handheld pastries deliver the perfect filling-to-crust ratio (and if you overstuff the dough, they’ll be impossible to seal).

Like frozen lemonade on a stick; in place of thyme, try basil, mint, or lemon verbena.

Make sure to get your whisk into the bottom edge of the pan as you prepare the custard so that the mixture cooks evenly.

These breezy cocktails are the kind of thing you can drink all afternoon.

Baked lemon bars will be stable and set at room temperature. Unbaked bars should be refrigerated until ready to serve, otherwise the lemon curd will soften. This is part of BA's Best, a collection of our essential recipes.

The addition of gelatin is what makes the meringue-like topping stay billowy but firm, without weeping, even at room temperature.

If you close your eyes, you’ll swear this frozen custard recipe tastes exactly like pink lemonade.

A spicy, creamy vibrant dressing that’s equally delicious on grain bowls and hearty salads, like kale.

The zest cuts through the richness of the butter (and the rest of the Thanksgiving meal). Try this one tossed with roasted vegetables—your green beans, your brussels sprouts–just before serving.

When using preserved lemons, scoop out the insides and only use the peel.

This goes down easy, and offers an oh-so-slight smoky taste.

This lemony dressing is the classic vinaigrette, and the recipe is too easy not to make.

Sardines are one of the ocean’s most sustainable superfoods. Because they tend to fall apart, save half for topping the dish just before serving.