The bright flavors of winter fruits add sweetness to meats and marinades, enliven salads and vegetable dishes, and add tang to desserts.
Sicilian Fennel Salad with Oranges, Arugula, and Black Olives
Quail in Pomegranate Sauce
Roast Chicken with Saffron and Lemon
Get the recipe for Orange and Radish Salad »
One important component of the Passover seder is the eating of maror, or bitter herbs, as a way of remembering the bitterness of slavery. Pieces of horseradish or bitter-tasting romaine lettuce are eaten at prescribed moments in the seder, but this tradition can also be carried on through the meal in the form of a salad of romaine dressed with this bright, sour dressing. See this Recipe Landon Nordeman
Lemon and Coriander Marinated Olives
Salmon Glazed with Rosemary- and Lemon-Infused Honey
The Best Damn Meyer Lemon Cake
Grapefruit Cake
Lemon and Rosemary Chicken (Pollo Arrosto)
Mojo-Marinated Pork Shoulder Roast (Pernil Asado Con Mojo)
Pomegranate with Nuts and Orange Flower Syrup (Khosaf al-Rumman)
Greek Lemon Chicken Soup (Avgolemono)
Beet Ice Cream with Mascarpone, Orange Zest, and Poppy Seeds
Fermented Beets with Orange and Ginger
Raw Kale Salad with Lemon, Pecorino, and Currants
Vanilla-Scented Quince and Pear Pie
Porterhouse With Lemon-Thyme Butter
Angel Food Cupcakes with Lemon Mascarpone Frosting
Robiola-Stuffed Figs with Pomegranate