Using a culinary torch is the best way to caramelize the sugar into a candy shell, but you can also make this old-school breakfast treat using your broiler.
Author: Bon Appétit Test Kitchen
Author: Bill Granger
Many gravlax recipes will instruct you to drain, turn, and babysit the fish while it cures. Not this one: Set it and forget it. Three days later it will be done.
Author: Chris Morocco
Author: Paul Flynn
Here's an idea for leftover citrus flesh: Use the juice to make curd, then gift it in jars.
Author: Cynthia Thomas
Expect a line to form when you unveil this stunning dessert. It's swirled throughout with tangy lemon curd, which amplifies the richness of the surrounding cheesecake.
Author: Maggie Ruggiero
This play on ossobuco forgoes veal for the dark meat of turkey legs. A vibrant gremolata made from lemon and orange zest and fresh parsley offsets the richness of the meat.
This late-season squash is roasted to coax out its subtle sugars before being mixed with citrus juice, chile, and cilantro.
Author: Paula Wolfert
Author: Rose Levy Beranbaum
Author: Jean Georges Vongerichten
Why make a marinade and a dressing when you can make one sauce that works as both?
Author: Anna Stockwell
Author: Kris Wessel
Author: Tori Ritchie
Author: Steve Johnson
The twice-cooked curd method was inspired by authors Rose Levy Beranbaum and Melissa Clark and ensures that these bars are extra sturdy and have a smooth, shiny surface. They hold their shape well even...
Author: Chris Morocco
A Meyer lemon is a cross between a lemon and a mandarin orange. If you can't find any, substitute regular lemons. This pie's decadent cream filling is made from protein-rich tofu.