Citrus

These pretty (gluten-free!) butter cookies come in three flavors: lime, lemon, and grapefruit. Or just pick one variety and triple the amount of zest and juice. You'll find psyllium-husk powder, flax seed, chia seed, and rice-based gluten-free flour at most natural foods stores.

Prep your green beans quickly; stack a handful of them together on a cutting board and trim the stem ends off the whole stack at once.

This autumnal dessert is prepped in advance and then completed at the table—a delicious time saver!

Beloved for a reason, this bird is brined and then air-dried in the refrigerator for the crispiest, most flavorsome turkey skin ever.

The classic combination of spinach, avocado, and grapefruit inspired this fresh, vitamin-packed smoothie. With green tea and protein powder, it’s all you need to get going in the morning.

This smoothie has all the familiar flavors of carrot cake: sweet coconut, buttery walnuts, fragrant cinnamon, and warm vanilla.

Steaming might seem a surprising way to start cooking a turkey, but the payoff is real: The extra step makes the bird extra-juicy, and cuts down on the overall cooking time.

Low-acid Meyer lemons make the citrus flavor of these bars especially vibrant.

Cinnamon and cherry give this tequila concoction a festive, wintry vibe.

This dish is only as good as the crab it's made with; buy the freshest you can find.

This clubby Scotch drink was created at the old Waldorf Astoria in New York City.

This zesty combination makes a lively snack or tasty addition to salads and grain dishes any time of year.

The Pale Rider swaps out fruit for jalapeno and simply adds manzanilla, a small dose of cane syrup, and lime.

Feta, Kalamata olives, oregano, and a squeeze of fresh lemon juice give this grilled-squash pizza its unmistakably Greek flavor. I use a panini press to grill the slices of yellow squash and zucchini because I love the look and slightly charred flavor this method produces. You can also cook the squash in the oven or on a grill or stove-top grill pan. Grilling the cut face of a lemon half in the same way gives it a beautiful appearance and tones down its acidity a bit.

This popular Thai dish has been cooked regularly in our kitchen ever since we first tried it in Bangkok. The first time we made it at home, we stayed true to the original recipe by stir-frying rice noodles in a sweet and a slightly spicy sauce, but through the years, it has slowly transformed into something new. Instead of stir-frying rice noodles, we now simply peel a daikon radish (courgette/zucchini also works fine) into thin strips that we toss with carrot strands, tofu and fresh herbs and cover with a peanut butter and lime dressing. Even though we have changed both cooking method and ingredients, it still has that wonderful flavor combination of sweet, nutty, tangy and a little spicy and the experience is light, fresh and, in our opinion, even tastier.

Add this to baked goods like biscuits or use it to rim a cocktail glass.

Tart, sour, and just as refreshing as ye olde cranberry sauce.

To learn how to cut endive into long, layered spears for an elegant look.