Citrus

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.

Here's a marinade that was inspired by the spicy food served at a favorite Connecticut restaurant of the same name. It's nice for jumbo shrimp, sea scallops and chicken. The recipe makes enough to marinate about 1 1/2 pounds of seafood or poultry. Any marinade coming in contact with raw meat, seafood or poultry must be boiled for one minute before using it for basting.

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?

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.

Country-style lemonade with a salty-tangy twist.

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

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.

Whack raw asparagus with a rolling pin, then douse it in a lemony vinaigrette.

Learn how to make salmon en papillote (parchment paper salmon) with spring vegetables and a bright lemon-dill vinaigrette for an elegant, fuss-free meal.

Crispy, Parmesan-crusted cutlets make this spring dish sing.