Citrus

The combination of juicy mixed citrus with sliced avocado and sautéed shrimp is striking and, yes, delicious—but we all know that the bed of crispy rice is why you’re here.

Refreshing, alcohol-free (just don’t call it a mocktail), and a noble destiny for that bag of citrus hanging out in the fridge.

These Persian potato fritters are miraculously crispy on the outside, fluffy on the inside, and taste best dipped in a quick ‘n’ zesty yogurt. 

If the joy of frolicking in a field of flowers could be captured in a cookie, it would be these crackly, chewy lavender-lemon crinkle cookies.

When life gives you lemons, make Mina Stone's irresistibly moist and zesty olive oil cake. 

Fresh orange juice, luxurious cocoa powder, and crunchy benne seeds transform fish fillets in Nicole A. Taylor’s genius recipe.

Sure, pickled cucumbers are great. But have you tried pickled cauliflower? Its crunchy brightness makes for an ideal counterpoint to rich dishes.

Evoke the tropics with one sip of this classic cocktail. 

These bright and succulent grilled chicken breasts are perfect for wrapping in warm tortillas with spoonfuls of fresh salsa verde. 

Naranja agria (sour orange) gives this Nicaraguan grilled chicken its signature tang, but you can fake it using an orange and lime juice combo.

This strawberry daiquiri’s secrets are an easy berry-infused simple syrup and just a pinch of salt.

You’ll want one of these delightfully frosty lime slushies, infused with lemongrass and sweetened with honey, in hand at every summer cookout.

The marinade for these “simple but sublime” grilled pork steaks is packed with tons of Thai flavors anchored by garlic, cilantro, and white peppercorns.

Scotch bonnet chile gives this double-citrus margarita a fruity, fiery kick.

Hits of crème fraîche, lemon zest, and dill will guarantee you a rich and zingy shrimp toast. 

Juneteenth calls for a celebratory Red Drink. Shyretha Sheats’ savory-sweet hibiscus and vermouth cocktail is a party in and of itself.

The only thing better than a tomato salad? Tomato salad with a lemony, oniony roast chicken on top.

Lemon, green chiles, and sesame seeds add intrigue to these simple, extra-snappy cucumber pickles.

Beans cozy up with spring alliums and plenty of olive oil.

The Japanese condiment yuzu kosho provides a jolt of heat and citrus that make these eggs taste as invigorating as the first warm day of spring.