The ruffly white meringue called a Pavlova is all about sublime textures.

Preserved lemons are perhaps most at home in Moroccan dishes, but we love their complex, bright flavor in all kinds of soups, stews, and salads.

In a decade overflowing with Champagne cocktails, it’s nice to find one with some character.

Spatchcocking a bird—cutting out the backbone and flattening it, allows the chicken to cook quickly and evenly, resulting in moist juicy meat. A flavorful marinade of lemon and herbs infuses the...

A recipe so simple—a few lemons, sugar, and water—you churn up a refreshing dessert that will make you more popular than Mister Softee.

Judging by the delighted looks on the food editors’ faces when they first tried what is essentially cold, whipped lemonade, this 19th-century dessert deserves a renaissance....

Heady lemon verbena lends an herbal, floral note to our summer pudding. Be sure to save this recipe for when you've found fresh verbena—dried just won't be the same.

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.

Executive editor John “Doc” Willoughby shows you how to make this cake from our new cookbook, Gourmet Today.

The ultimate French lemons are cultivated by a former champion Formula One driver in a hauntingly perfumed valley just outside of coastal Menton.