The following recipe is adapted from one that the early Ohio Shakers made often.

Meyer lemons are so special—more naturally sweet and floral than regular lemons—and we think using them in a soufflé is a nice way to highlight their uniqueness....

Talk about playing with your food. Our editors were doing double takes when they saw this dessert in the test kitchen.

The clean, bright flavor of this simple cake makes dinner guests perk up and exclaim, “I haven’t had this for years!”

A zingy lemon tart gains an Italian accent with a crisp, almond-perfumed crust.

A Dutch Baby—basically a cross between a pancake and a popover—is tremendously popular in Seattle; according to local lore, it originated at a restaurant there called Manca’s....

Don’t scoff until you taste what this hybrid citrus can do for an ordinary glass of beer.

Here comes the sun: Topped with graceful fans of candied fennel and bathed in a golden syrup, this lemony upside-down cake is a cheery sight.

A light syrup, laced with the lemony taste of verbena, amplifies the tug-of-war between sweet and tart in a bowl of mixed fruits.

A whole mackerel or bluefish is about 2 feet long, so you will just be able to fit it on an angle in a large rectangular gas grill or a wide oven.