Here's an idea for leftover citrus flesh: Use the juice to make curd, then gift it in jars.
Author: Dorie Greenspan
Colorful and zesty! I switched yellow grapefruit for pink. Pomelos are a good substitute, too! Prepare the salad dressing at least an hour in advance to...
Author: COOKGIRl
Author: Alice Marcus Solovy
This late-season squash is roasted to coax out its subtle sugars before being mixed with citrus juice, chile, and cilantro.
With its unique, deep blue color and effervescent charm, this Champagne cocktail is perfect for New Year's Eve or any other festive occasion. The subtle...
Author: Kat Boytsova
Author: Karen DeMasco
Eben Freeman, bartender of Tailor Restaurant in New York City, developed this bubblegum-infused vodka cocktail. The drink gets its name from Bazooka bubblegum,...
Author: Eben Freeman
Author: Kristine Kidd
Author: Clark Frasier
Mmmmm, yummy! The fruits and dressing can be prepared a day ahead; the salad arranged, covered, and refrigerated up to 6 hours in advance; and the dressing...
Author: Sharon123
Author: Tina Miller
Author: Sisi Carroll
This coffee-cake like strawberry cake is piled high with a lemony pistachio streusel.
Author: James Freeman
Author: Dede Wilson
Author: Elizabeth Falkner
Author: Pamela Grennes
This play on ossobuco forgoes veal for the dark meat of turkey legs. A vibrant gremolata made from lemon and orange zest and fresh parsley offsets the...
Author: Patrick Corrigan
Here is a jewel of an Afghani dish. It is one I cook regularly, sometimes with shoulder of lamb instead of chicken thighs. I serve it with slow-cooked...
Author: Tamasin Day-Lewis