Citrus

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?

Country-style lemonade with a salty-tangy twist.

Use the beer, not the can, for this citrusy take on a classic that nods to mojo criollo.

Muddled melon lends a hot pink hue. Call it the drink of the summer if you must!

Use summer’s ripest offerings to make this Mexican party bev.

A feel-good meal full of crunchy veg and even crunchier pita chips.

Punchy, make-ahead chimichurri adds a bright, fresh finish to this easy summer dinner.

Using two entire lemons—pith, skin, and all—cranks up the citrus flavor in this classic dessert.

Whack raw asparagus with a rolling pin, then douse it in a lemony vinaigrette.

Learn how to make salmon en papillote (parchment paper salmon) with spring vegetables and a bright lemon-dill vinaigrette for an elegant, fuss-free meal.

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.

These pinwheel-style swirls pair classic sugar cookie dough with cranberry and red wine jam. They’re equally at home on a cheese plate and served as dessert.