Citrus

Use only the best quality wild salmon in this raw preparation.

These flaky scones can be made the morning of your party.

Blending ice cubes into the marinade helps to keep the fish and marinade ice-cold while you're preparing and serving.

This triple sec-free recipe was inspired by one from Tommy's Mexican Restaurant in San Francisco.

This sublime lemon dessert is the perfect antidote to all those chocolate bunnies and chocolate-stuffed eggs proliferating at Easter like, well…rabbits. It helps that our pudding is simple to make, too.
A seriously tart lemon curd—quickly cooked on top of the stove—is folded into sweetened whipped cream, which both tempers the tang and lightens the dessert with a suave silkiness. Crisp, airy wisps of meringue, lightly sprinkled with chopped pistachios and easily shaped and baked into cigars, are delightful on their own, but they're surprisingly efficient alternatives to spoons for delivering the pudding to your mouth. Editor's Note: This recipe is part of Gourmet's Modern Menu for Easter. Menu also includes Frisée, Radicchio, and Fennel Salad with Mustard Vinaigrette; and Arugula-Stuffed Leg of Lamb with Roasted Spring Vegetables; .

Strong Belwas will agree that this Ghiscari specialty is of such taste that it is nearly worth dying for. Any dish that so perfectly balances honey sweetness with the savory fire of Free City spices is nothing short of tantalizing, and the preparation of such a meal is an accomplishment to take pride in. People who try this dish shouldn't be surprised to find out that one bite isn't enough! (A Dance with Dragons, Chapter 52—Daenerys)

This is my Six Degrees of Kevin Bacon salad. The two main ingredients—carrot and avocado—might not seem compatible or connected, but your first bite will convince you otherwise. The carrots are roasted with cumin and paired with orange, both classic pairings for the vegetable. The citrus goes great with cilantro, and both are a fine match for avocado. Before you know it, you have this fresh, vibrant salad. I love the carrots roasted to the same creamy softness of avocado. The contrast comes not from the texture but from the fact that one's warm from the oven and the other's cool from the fridge.
Sorry if I got your hopes up, but despite the salad's nickname, there's no bacon.

This one honors our longtime barbecue buddy, the late Bob Carruthers, of New South Wales. We met Bob during his first trip to Lynchburg, Tennessee, to serve as an international judge at the Jack Daniel's World Championship Invitational Barbecue. From then on he played a significant role in introducing Australian barbecue to Americans and American barbecue to Australians. His footprints on The Jack will endure, as will many good memories of the fun and enthusiasm he brought to the event. For this one we recommend Australian lamb ribs, and the whiskey has to be Jack Daniel's. Life is sweet. Life is sour. Life goes on.

Pastry chef Jennifer Jones of Topolobampo in Chicago shared this recipe as part of a Cinco de Mayo feature on Mexican desserts. Jones encourages you to use different fruits in this refreshing dessert, but recommends sticking to ones that are sweet but have acidity. Raspberries are a perfect example.

These buns can be assembled the night before, needing only a final rise before baking.

Mullen likes to spoon leftover vinaigrette over fish or grilled vegetables.

This citrus cake is decorated with thin slices of candied orange peel. If you have any left over, roll them in sugar and dip in melted icing for a sweet treat.

Use good butter, fresh crabmeat, and Meyer lemons and this simple spread will really sing. Can't find Meyer lemons? Substitute 2 tablespoons juice and 1-2 teaspoon zest from a regular lemon instead.

Chef Raymond Vandergaag dresses up this citrusy cake with whipped cream and truffled honey, an unnecessary but welcome gilding of the lily.

Marinate thinly sliced mushrooms to create a simple, fresh salad.

Adding grated apple, a pectin-packed fruit, naturally jells the jam and gives it a pleasant tartness.

Think of this aioli as your secret sauce. Made by transforming egg yolks, garlic, and olive oil into a creamy dip, it's Provence's answer to mayonnaise. The secret is creating a tight emulsion of the yolk and oil. The technique, thankfully, is less scientific: "Add a thin drizzle of oil and whisk like crazy," says Suzanne Goin, chef at L.A.'s Lucques, Tavern, and A.O.C. Her version lets the egg shine by using half flavor-neutral grapeseed oil so the olive oil doesn't dominate. The result is a harmonious sauce with a supple texture (thanks to hand-whisking instead of using a blender) that begs to be spooned onto meat, bread, and fish. Goin serves it with salmon and poached spring vegetables, but no matter what you pair it with, this sauce is the star.

Serve this fragrant, Indian-inspired side dish with all things chicken.

We've been making chef Scott Howard's ginger syrup in bulk and keeping it in the fridge for quick tonics and late- evening cocktails. If you have a juicer at home, by all means use it, but good store-bought 100 percent carrot juice will work just as well here.