This rich, silky mousse brightened with tangy lemons makes an elegant end to a meal. Todd Coleman
The bright flavors of winter fruits add sweetness to meats and marinades, enliven salads and vegetable dishes, and add tang to desserts.
Eva Powell, a former elementary-school librarian in Mitchell, Indiana, has won the town’s pudding contest five times with her recipe for persimmon pudding with a crispy, cake-like crust.
Meyer Lemon and Garlic Dressing
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
Complement this dish’s intense lemon flavors with a hefeweizen served with a lemon wedge.
The Best Damn Meyer Lemon Cake
Lemon extract, juice, and zest permeate a rich and moist loaf to create what really is is the best damn lemon cake we’ve ever had.
This richly flavored pomegranate margarita is just as good sipped on a cold day in front of a roaring fire as it is on a balmy afternoon spent on a tropical beach.
Sweet Orange Buns
Home cook Linda Worsley gave us the recipe for these luscious buns filled with fragrant orange-flavored butter.
Vanilla-Scented Quince and Pear Pie
This sweet, tart fruit pie is a beautiful showcase for the flavors of fall and winter. It’s great on a holiday table, and is at its best when served alongside a plate of cheese: the rich quince flavor balances beautifully with a wedge of funky, crumbly blue beside it on the plate.
This Middle-Eastern-influenced tart heaps white chocolate-orange ganache accented with rose water into a pistachio shortbread crust. Pomegranate meringue shaped to form rose petals makes for a show-stopping finish.
Lemon Layer Cake
Lemon infuses this layered masterpiece in three ways: zested into the batter, in a tart syrup that get drizzled over the cakes, and in a thick lemon curd frosting.
Corsican Lemon Mousse
This rich, silky mousse brightened with tangy lemons makes an elegant end to a meal.
Persimmons come in two varieties. There’s the Hachiya, which can only be eaten when the flesh is incredibly ripe and runny, and the Fuyu, which can be eaten either firm or soft. You want to seek out firm Fuyu persimmons for this recipe (they are short and squat, with a flat underside), as they give the best texture to the finished chutney.