Citrus

Using frozen strawberries ensures a consistent sweetness and vibrant red color.

Make sure to get your whisk into the bottom edge of the pan as you prepare the custard so that the mixture cooks evenly.

Despite the egg along the seal, and the crimps for extra insurance, the fruit juices will run; that’s what the parchment paper is there for.

These breezy cocktails are the kind of thing you can drink all afternoon.

If you have any trouble getting short ribs with long bones, go ahead and use smaller pieces.

Baked lemon bars will be stable and set at room temperature. Unbaked bars should be refrigerated until ready to serve, otherwise the lemon curd will soften. This is part of BA's Best, a collection of our essential recipes.

The addition of gelatin is what makes the meringue-like topping stay billowy but firm, without weeping, even at room temperature.

If you close your eyes, you’ll swear this frozen custard recipe tastes exactly like pink lemonade.

A spicy, creamy vibrant dressing that’s equally delicious on grain bowls and hearty salads, like kale.

The ice in this spicy grapefruit cocktail dilutes the drink over time, so you can keep sipping well into the party.

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.