I love working citrus into a recipe and often use lemons and limes in both sweet and savory dishes to brighten up the other flavors. But there are times when that punch of tang is required to stand on ...

Not two weeks ago, where I live, it snowed. Just as I began browsing online for sunlamps, the mailman delivered an amazing package: a flat rate box filled to the brim with Key limes. Grist thanks its ...

Certainly Easter has immense significance on the religious calendar. But on the secular side, Easter’s themes are eggs and bunnies — and sugar. By dinner, everyone’s a little sugared out. Still, ...

When the markets are stacked as high with delicious citrus as they are right now, it’s probably a cook’s responsibility to use it as much as possible. But what to do with another half-dozen Meyer ...

Apparently I was born without the chocolate gene. If anyone is promising decadence for dessert, I would prefer death by citrus. Lemon or lime will do, as long as it comes in an absurdly rich and ...

Toss the blueberries with a little of the syrup in a medium bowl and let macerate for 15 minutes. Divide the berries among individual gratin dishes along with some of the syrup, or spoon into one ...

Note: Lime transforms an English classic into a fresh California version. Finely grated zest of one lime 1/4 cup freshly squeezed lime juice 1/3 cup sugar 2 large eggs 3 tablespoons unsalted butter 1.