Meyer Lemon

A simply sunny pasta thanks to both zest and juice.

Simple roast chicken gets a boost from bright and crunchy gremolata (with a whole lemon in the mix!) and a finishing agrodolce drizzle.

Move aside, succulents.

These roasted turnips are dressed in a sweet, salty, slightly spicy togarashi-spiked sauce that keeps you coming back for more.

Potatoes can take a lot of salt. Even though they’re cooked in seasoned liquid, they might need a little more when you toss the dish together.

Make sure to add the lemon juice just before serving so that the vinaigrette holds its vibrant color.

Fregola, a small, toasted Sardinian pasta, is classic with clams, and cockles make a great sub for Italy’s tiny vongole veraci.

If you can find Meyer lemons, use them. Their thinner skin has very little bitterness.

This puréed lemon dressing with olive oil, miso, and honey is the ideal base note for pleasantly bitter radicchio.

Fat asparagus stalks won’t fall through the grill grates—and they can char without becoming soft and stringy.

Pick a small to medium celery root and peel off its hide with a sharp knife. Inside you'll find ivory-green flesh that's crisp, a bit nutty, and utterly delicious in salads. This take on a classic remoulade provides perfect contrast to the silken luxury of seared scallops.

Beets for dessert—we were skeptical too, but their sugar content and gorgeous color make for a stunning dish.

The butter (yep, a whole stick) mellows the tart lemon sauce and is key to the finished texture.

Adding cream thins lemon curd and makes it extra spoonable—delicious in more than just this dish.

This chunky grain dish is freshened up with a delicious combination of dill, parsley, and mint. If you don’t have all three, use a handful of whatever tender herbs you’ve got. If you substitute regular lemon for the Meyer lemon, use less zest and juice: Regular lemons are more aggressive.

Can’t find Meyer lemons? Mimic their flavor by mixing half lemon zest and juice, and half orange zest and juice.

The pleasantly earthy flavor of black rice pairs well with the bright acidity of this vinaigrette. If you can't find it, use wild rice instead.

The best desserts strike a balance of sweet, salty, acidic, and rich notes—and this one is it.

Use good butter, fresh crabmeat, and Meyer lemons and this simple spread will really sing. Can't find Meyer lemons? Substitute 2 Tbsp. juice and 1-2 tsp. zest from a regular lemon instead.