Citrus

The zest cuts through the richness of the butter (and the rest of the Thanksgiving meal). Try this one tossed with roasted vegetables—your green beans, your brussels sprouts–just before serving.

This recipe comes from the December 1989 issue and is part of our Thanksgiving Hall of Fame series. Orange-rosemary butter is spread under the turkey skin to melt during roasting; it produces a moist and aromatic bird.

“Everything I love about the canned kind—and nothing I don’t!” –Claire Saffitz, associate food editor

For the sweetest new year, serve this sparkly cocktail featuring classic Rosh Hashanah flavors: apple and honey.

When using preserved lemons, scoop out the insides and only use the peel.

This goes down easy, and offers an oh-so-slight smoky taste.

Cooking the trout skin side down and only quickly finishing it off on the other side ensures fish will be perfectly crisp.

A blend of chiles, arugula, mint, and lime, this dressing brightens up everything from salads and grains to fish and meat

This lemony dressing is the classic vinaigrette, and the recipe is too easy not to make.

Be sure to taste your jalapeños before you muddle them. They range far and wide on the heat scale.

We’re big fans of the cabbage and crema that’s served atop Baja-inspired fish tacos. Along those lines, this crispy slaw brings out the best in a simple pan-roasted salmon fillet.

“The grapefruit brightens everything in this dish.” —Eleanore Park, BA recipe tester

Sardines are one of the ocean’s most sustainable superfoods. Because they tend to fall apart, save half for topping the dish just before serving.

Watermelon's natural sweetness gets a little boost from agave syrup instead of refined sugar in this refreshing summer beverage.

You can't have a great Caesar Salad without a great Caesar dressing. Oh, look: Here's one!