Citrus

This minty fino sherry punch is cooling and light, served by the pitcher. Float some cucumber slices in each glass, spa-water style.

This Frozen Garibaldi recipe transforms frozen orange juice concentrate and Campari into a slushy cocktail worthy of a fancy summer brunch or hot afternoon by the pool.

Easy to remember and simple to make, this tart, smoky mezcal sour is a timeless drink.

This mezcal, blackberry, and ginger ale cocktail is the ideal juicy summer refresher. Serve in a tall glass filled with crushed ice.

With lots of olive oil and parm, this asparagus pasta recipe comes from L.A.’s Evan Funke.

A simply sunny pasta thanks to both zest and juice.

Ideal for starting the night, this cozy concoction blends apple cider with a hint of burnt orange and rosemary.

This 30-minute dinner tastes like warm sunshine on a cloudy day.

Spoon this roasted, spiced squash on a swoosh of yogurt and you’ve got dinner.

Plump white beans create a luscious broth combined with lemon zest, onion, garlic, and celery. A stealthy knob of butter adds just enough richness.

Bright coriander (as a crust for salmon and in a velvety orange sauce) takes center stage in this weeknight dinner bursting with citrusy flavor.

With garlic, feta, and any herbs you’ve got, this dinner is like a ray of sunshine.

A delightful large-format blend of lychees, gin, elderflower, and citrus perfect for festive gatherings like Lunar New Year.

Reinvigorate your classic wine-braised chicken by swapping out a standard white wine for a zippy orange varietal sweetened with orange juice.

Crunchy fried onions transform a simple cabbage salad into a sensorial delight: hot and cold, crisp and soft, sweet and spicy.

If you’re a fan of Italian focaccia, give fougasse, its cousin from the South of France, a try. Its chewy texture and signature leaf pattern are irresistible.

Swap tomatoes for citrus in this wintery twist on the classic Italian bread salad.

With a puckery curd and buttery crust, these are the bars you’ll make again and again.

Citrus and fennel play very nicely together, particularly with seared scallops and mini, al dente pasta.

This frosty version of the bittersweet Italian cocktail is easy to make ahead for drinks on demand.