Citrus fruits play the starring role in so many desserts because they provide the perfect balance of sweet and tart.

One of the most common problems I hear about from readers — and it’s a very “California” problem — is that they have too much citrus. Usually it’s because they have a fruiting tree in their yard, or ...

Add Yahoo as a preferred source to see more of our stories on Google. Serious Eats / Jen Causey My grandfather swore by “an apple a day keeps the doctor away,” but I’ve always been more of a “citrus ...

This Peach Rosemary Jam is a simple canning recipe made with yellow peaches, sugar, lime, and fresh rosemary. The finished jam is sweet, bright, and lightly herbal, with a flavor that feels a little ...

Citrus season is here, and it’s time to lean into those bright, zingy flavors. Oranges, grapefruit, limes, and lemons are at their best right now, and they can pull a dessert out of the same old rut ...

Tangy and loaded with candied peel, this marmalade is as delicious on toast as it is over grilled pork. The tastier the fruit, the better the marmalade, so use citrus you like eating fresh. Stick with ...

Celebrate winter’s most vibrant crop with recipes that showcase the brightness, color, and acidity of grapefruit, lemon, orange, and more citrus fruits. Molly McArdle is Food & Wine's Updates Editor.