Here's an idea for leftover citrus flesh: Use the juice to make curd, then gift it in jars.
Fill rich yeasted doughnuts with tangy grapefruit curd and dust them with bright grapefruit zest-infused sugar.
Author: Chris Morocco
I have always thought that aguas frescas were born out of resourcefulness. If you only have one melon to juice but there are ten people coming over for lunch, how do you make it yield more? By turning...
Author: Enrique Olvera
This dish can help generate a little sunny feeling in the darkest days of winter. It's partly about the color story, with the pretty coral tones of the salmon and the grapefruit set against the pale green...
Author: Sara Dickerman
Author: Mary Frances Heck
Author: Lora Zarubin
Author: Rhoda Boone
Author: Kris Yenbamroong
The yuzu kosho-inspired chile sauce bursts with acidity and heat and complements virtually any fish.
Author: Chris Morocco
Author: Kay Chun
Who says that Pimm's is just for Pimm's Cups? Add Champagne, and it becomes an especially refreshing punch. Pimm's was created in the 1840s by an English oyster bar owner, and it became one of the most...
Author: Julie Reiner
A sage-infused vinaigrette and a dash of warming cinnamon take this citrusy dish one step further than most breakfast and brunch fruit salads.
Author: McKel Hill
Author: Elizabeth Andoh
A simple rum cocktail recipe made with fresh grapefruit, lemon or lime, and sparkling water. Angostura bitters add a touch of spice.
As the temperature rises, our cocktails get lighter. Welcome spring with this refreshing spritz that uses Aperol, Campari's less bitter and potent cousin.
Author: Matt Duckor
This cocktail recipe is halfway between a French 75 cocktail and a Negroni, made with gin, Campari, lemon juice, and Champagne.
Author: Gary Regan
Author: Dorie Greenspan
Author: Heather John
Author: Joan Mathews
Author: Eric Werner
Ice buttery grapefruit zest-vanilla cookies with a simple grapefruit juice and powdered sugar icing then garnish with Himalayan pink salt, dried rose petals, and cracked pink peppercorns.
Author: Anna Posey
Author: Wayne Curtis
Author: Elizabeth Falkner
Author: Liza Jernow
Author: Gerardo Gonzalez
Author: Kris Wessel
The Paloma is Mexico's most popular cocktail. This version is made with grilled grapefruit and grilled lime to give the drink a slightly smoky edge.
Author: Kristin Donnelly
Author: Karen DeMasco
Author: Ruth A. Matson
Salting the citrus draws out some of the juice, which becomes part of the vinaigrette.
Author: Andy Baraghani
Author: Lou Lambert