My parents visited Sicily last fall (lucky dogs!) and brought back a wonderful recipe to accompany any main dish at dinner. I've riffed on the combination of blood oranges, mint, and red onion and added my own spin. The results? Shockingly good in color and in flavor! More

It's Lunch Week at The Kitchn and therefore I'm thinking a lot about sandwiches, which is not a bad way to spend the morning. There's a small but significant glitch in my sandwich bliss, however: it's March and tomatoes, one of the key components to a great sandwich, are quite out of season right now. How can I make a great sandwich without sliced tomato? Read on for a few suggestions. More

I've recently moved from California to Seattle, Washington. And I've made many observations in these past few weeks, one of which is that the grey, wet rumor is true. According to everyone I speak to, it looks like soup and chili weather will stick around for quite some time. More

Hainanese Chicken With Rice & Breakfast Poha

Late winter and early spring are a tough time for me, personally. I am weary of wintertime, and while the weather softens, there isn't anything new to show for it at the market yet. I've run through my repertoire of root vegetables and hearty braises, and I'm ready for a change. What do you eat this time of year? What dishes do you enjoy the most in this slow transition from winter to spring? More

Though pink peppercorns are considered an exotic spice, the evergreen trees from which they originate are anything but. Peruvian pepper is an invasive species that—for lucky foragers in California, Florida, Hawaii and other hot climates—are easy to find to make your own gourmet spice. More

Q: A friend of mine is throwing a "summer in February" picnic next weekend. However, all of the produce in the stores right now has been shipped from other parts of the world and doesn't have the same flavor as the summer market veggies. What can I make that says "summer" without relying on past-its-prime produce?

Sent by Julia More

I am biased because I love scones. And I can't seem to get enough grapefruit or citrus lately so these are a win/win as far as I'm concerned. But I think even non-scone folks will appreciate the oat-strewn dough, subtle citrus bite, and warm notes of ginger and honey you'll find in this recipe. Moistened with a heap of Greek yogurt, this is your new winter go-to scone. More

It's about this time of year that I start getting antsy, culinarily speaking. It's still winter and my body craves those hearty dishes of squash and legumes. But I'm also ready for the bright, fresh flavors of spring. This couscous salad with its roasted squash and citrusy vinaigrette bridges the gap. More

We look forward to winter fruit salads all year — those grapefruit, oranges, and other citrus are in season and we can't get enough. But if you want to take your winter citrus salads to the next level, check out this smart, sweet tip from reader Marie-Eve. More

With this post, the Toddy Project reaches its delicious, boozy conclusion. Herein: gin gets the toddy treatment, and vanilla warms up a plain old whiskey toddy. More