Citrus

Active time: 30 min Start to finish: 30 min

You'll need a pastry bag fitted with a 1/4-inch star tip to create the decorative rosettes. Begin making this cake two days before you plan to serve it.

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?

It’s a two-for-one Thanksgiving stunner, no carving needed.

This sunny loaf has a citrusy tang and crunchy burst from poppy seeds.

Serve it frozen or on the rocks—either way, this coconut-and-blackberry margarita is better than witches’ brew

With black pepper, toasted sesame oil, and Castelvetrano olives, this margarita is for the savory drink lovers.

Fresh celery juice gives this margarita a savory, vegetal edge and makes it exceptionally refreshing.

The only thing better than a silky, tart Key lime pie? A graham cracker crust that doesn't fall apart when you serve it.

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

Country-style lemonade with a salty-tangy twist.

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.