3 *New* Sunny, Citrusy Recipes for Winter | Stories

Although citrus is a year-round feature in my kitchen, right now, we have the prime pick. It’s a delightful trick of nature that the sunniest of fruits have their peak season in winter: mandarins with their leaves still on, plump lemons, tie-dyed blood oranges, and gleaming grapefruits like little orbs of sunshine are here to break up a winter’s palette, along with a whole summer-y spectrum of clementines, tangerines, pomelos, kumquats—and more!
They’ve arrived just when we need a little more zest for life, and probably, a little extra vitamin C, too.

So start slicing, juicing, and zesting! Tumble wedges of citrus into salads both sweet and savory (and cheesy! or noodly!); make drizzly lemon cakes; savor the season with marmalades, chutneys, or lemon curd; or perhaps shake up a whisky sour!

Plus here are 3 *new* zesty recipes to make the most of citrus season

For me, this is the platonic ideal of a dessert, deceitfully light and airy, zesty, and deliciously buttery. There’s nothing quite like the medley of textures between the meringue, curd, and pie crust. Try it for yourself with our detailed recipe: it’s a labor of love (for lemons), but one bite and you know it was worth it.

Blood oranges are a woefully blink-and-you’ll miss them phenomenon: so take advantage of them while you can. Hanna’s easy but oh-so impressive salad, that takes mustard seeds out of the back of your spice cupboard and puts them into a frying pan. The result is a sweet, sour, and earthly salad, covered in a sizzled mustard seed vinaigrette with creamy burrata as the cheesy cherry on top.

Perfumed, vibrant grapefruit perks up a savory dish and can be used, for example, where you otherwise might reach for a lime. Hanna’s new (vegan!) noodle salad slash stir-fry is one such example, full of bright, fresh flavors. Plus, you’ll learn how to make puffy, crispy wild rice.