Lemon

With custardy insides and charred exteriors, these sweet potatoes are everything you always wish roasted sweet potatoes could be. A crunchy mixture of toasted nuts and seeds provides pops of texture and spice, and a cooling lemony yogurt sauce cuts through the richness. 

This limeade is addictive and will make your mouth pucker.

To make sure your semifreddo is more sweet than savory, start with ⅛ tsp. CBD oil if it's particularly strong.

Paprika gives smoky, spicy balance to bright citrus and herb flavors.

Move over Hot Toddy, there’s a new, even cozier cold weather cocktail in town.

Every cook should have at least one good dessert up their sleeve, and this classic, lightly-glazed lemon pound cake should be yours.

High heat and the simplest sauce ever make for roasted veggies that feel like a dish, not an afterthought.

Think of this creamy cashew yogurt as a new, flavorful vessel for your granola or fruit in the morning.

This simple, satisfying one-skillet chicken recipe leaves you with a ton of sweet, sweet pan juices—plenty of crusty bread for sopping it all up is non-negotiable.

A beautiful spring wedding cake inspired by the upcoming royal wedding.

Cooking lemon slices to almost-burnt adds a layer of complex flavor to this comforting stew.

This simple salad is all about the herbs, so put your best effort into finding the prettiest greens.

We highly recommend using more than one type of radish for this salad—it really makes a difference in both texture and presentation.

Fregola, a small, toasted Sardinian pasta, is classic with clams, and cockles make a great sub for Italy’s tiny vongole veraci.

Rather than marinating ahead of time, which, let’s face it, doesn’t work on weeknights, we came up with a citrus-mustard-cilantro dressing that bathes the chops in punchy flavor.

Often only the rind of preserved lemons gets used, but we’ve learned that the flesh is just as good—as long as you remove the seeds.

Use this oil and tender lemon confit to top pizzas, salads, or roasted vegetables.

This puréed lemon dressing with olive oil, miso, and honey is the ideal base note for pleasantly bitter radicchio.

It’ll take a couple of hours to make the homemade broth and cook a whole chicken (your house will smell amazing) for this soup recipe. If you’ve had a long day, use 2 quarts store-bought broth and shredded meat from a rotisserie chicken. Whatever method you choose, use the chicken breasts to make this amazing salad with crispy rice. Check out step-by-step photos here.

Cooking the brussels in two stages for this recipe ensures that the cores will be tender and the outer leaves will still have bite.