Grapefruit

The acid from the grapefruit juice and citric acid will naturally thicken the sweetened condensed milk, which is one of the coolest things to watch happen right before your very eyes.

We fell so in love with the Ritz crunch that we decided to start recipe testing a few pie options using it as a crust. As we delved deeper into the world of pies, we became obsessed with both the concept and the technique of Ohio Shaker pie (a traditional Americana pie, where thinly sliced lemons are tenderized without heat in sugar and a little salt) and key lime pie (the South’s best use of sweetened condensed milk, which naturally thickens with the acidity of the key lime juice). We tried as many different citrus fruits as possible, thinly sliced and layered with sugar into a pie shell, or juiced and stirred into sweetened condensed milk. Grapefruit was the clear winner, and it turns out that combining the two pie methods made for our favorite recipe—though instead of thinly slicing the grapefruit and candying it, we make grapefruit threads so you get the same tangy grapefruit pop in every bite of pie. This recipe is a little more involved than others in this chapter, but it’s delicious and worth a few more minutes of your time.

Pretty pink grapefruits add zing and color to salads. Supreming citrus fruits (see the pictures on page 97) gives you seed- and rind-free sections that are ready to eat with no fuss, and the process releases a considerable amount of juice, which you’ll use as the base of the dressing. Once you have peeled the celery root, soak it in water with a little bit of lemon juice to keep it from turning brown.

There’s nothing I like better than very, very cold Champagne. So cold that I usually drop a small ice cube into my glass to make sure it’s as chilled as possible. I always feared that it was offensive and crass to ice down Champagne until I went to a tasting of Krug Champagne, considered by many to be the finest of them all. I didn’t dare drop an ice cube into any of the glasses that were presented to me, but I did confide that I often did so to one of their experts, who surprised me by saying that it’s perfectly acceptable to put a bit of ice in Champagne for the very reason I do it. For this sorbet, you don’t need to use the finest French Champagne. In fact, I’ve made it successfully with Italian prosecco and Spanish cava—without offending anyone.

Not all gelatin desserts are squidgy, old-fashioned jelled rings studded with oversweetened canned fruits. Take this thoroughly modern dessert, for example. You’ll see why it won top honors from a national food magazine that called it one of the “Top Ten Desserts of All Time.”

We came up with this as a canapé for a party and had a hit on our hands; it’s utterly simple and elegant. Boucheron combines the tartness, chalkiness, creaminess, and pungency that are the hallmarks of different goat cheeses for a beautiful balance of flavor and texture. Served open-faced on delicate bread as a finger sandwich or a canapé, this is dainty and easy to eat, but it can also be grilled as a sandwich if you want something hot and just a little bit oozy.

This dessert is a delicate balancing act showcasing the diversity of citrus. Each element supplies a different taste and texture: the creamy ice cream, the chewy grapefruit, the crispy sticks, and the airy curd.

When I meet with fans I often hear this recipe mentioned as a favorite. People really seem to enjoy the bright combination of flavors in the salsa topping.

Chef Daniel Rose (see page 68) served the following salad with brandade potato latkes (see page 308) at his Spring Restaurant during Hanukkah. The secret to this colorful winter salad is to keep the fennel very cold. This recipe, and all Daniel Rose’s recipes, may change according to the market and ses humeurs (the chef’s moods).

“I so miss Shabbat meals in France,” a young North African man from Marseille living in Washington told me when we were seated next to each other on a plane. “My mother never makes fewer than ten to fifteen salads.” One of these salads might be a combination of oranges and olives. It is very refreshing, and looks beautiful as one of many Moroccan salads. The black and orange colors remind me of black-eyed Susans. Prepared with argan oil, which comes from argan pits harvested from the argan tree, the salad is balanced with the oranges and grapefruit. These are all 2,000-year-old Moroccan flavors.

Chicken wings don’t have to be just chicken wings. This teriyaki glaze is incredibly easy to make and turns a boring concept into something sophisticated.

Halved grapefruits taste delicious with a kiss of smoke from the grill. But they're even better sliced to expose more of the fruit to the caramelizing fire. Pomegranate molasses, with its sweet-tart flavor and syrupy texture, makes a tasty, ruby-hued glaze. Try this recipe with oro blanco (a white-fleshed pomelo), too. If you have fresh pomegranates, scatter the seeds over the top.

This elegant, light salad is ideal to serve as a first course. Pink grapefruit and peppery watercress cut the richness of avocado, and a scattering of toasted hazelnuts and hazelnut oil in the dressing suggest a flavor of early fall. Prosciutto is a graceful inclusion, but you can leave it out for a lighter vegetarian salad if you like.

A restaurant in McAllen, Texas, called Republic of the Rio Grande Grill and Cantina invented this entrée-size grilled tuna salad with grapefruit sections and red onions on top. It's a classic combination of South Texas flavors—and a very healthy dinner.

This remarkable sabayon, made with egg yolks left over from Spiced–Pumpkin Soufflés with Bourbon Molasses Sauce , tastes like a very lush and airy lemon curd. Pairing it with juicy segments of grapefruit creates a delightful call and response between the two citruses and their varying decibels of sweetness and tart zing. (The sabayon also pairs well with oranges or berries.) Though it is traditional to serve sabayon still warm—from the simmering water over which it is whisked—this version also tastes delicious chilled.

Coming right up: an elegant concoction designed for warm-weather happy hour. It's pale pink in color, floral but not too sweet, and completely refreshing.

Grapefruit and oranges, at their peak around the holidays, are like a beam of sunshine in the bleak midwinter. Here, a beautiful salad of juicy jewel-toned segments swims in a bright simple syrup infused with the licorice notes of star anise.

The secret ingredient in this dish is a surprisingly modest one: grapefruit. Its tartness balances the unashamed, almost swaggering richness of scallops bathed in a butter sauce.

Rosé wine with fresh fruit adds the right touch to this spiced-up menu.

For something refreshing after a rich meal, look no further than this classic combination of Campari and grapefruit.

This sweet-tart cocktail will take you from Florida to Kentucky to Vermont for a sampling of eastern-state offerings.

The Standard Hollywood, which serves celebrities such as Heather Graham and Megan Mullally, has a trendy diner feel, but you'll find more than the burger special on the menu. Executive chef David Linville offers international treats like this salad with protein-rich lean flank steak.