citrus

While most citrus — lemons, limes, oranges, and grapefruits — are available year round, Winter is when it's at its peak. With their vibrant pink flesh and tart refreshing flavor, now is the time to enjoy the subtropical grapefruit. The grapefruit, which is a hybrid citrus born of the pomelo and sweet orange, was first discovered in Barbados in the 18th century. Today, the US is the largest producer of grapefruit with orchards in Florida, Texas, California, and Arizona. The most popular kind of grapefruit is the Ruby Red, a pink variety with a deep red flesh. For more info on grapefruit, including how to select them at the store and what to make with them, keep reading.

Although the title is a mouthful, these chicken breasts are super easy to put together. There's no marinating involved, so you can make the chicken at the last minute, even on a weeknight. In the recipe, plain chicken breasts are grilled and once they're cooked, they get doused in a mixture of herbs, citrus juice, and oil.

That's where the fun comes in: use whatever herbs and citrus you want! When I recently made it, I used lemon juice and parsley, but the possibilities are endless. Orange juice and tarragon, lime juice and cilantro, lemon juice and basil, even grapefruit juice and rosemary would work! Want to experiment with citrus and herbs? Read on for the technique.

It's nice to cook in a kitchen stocked with every culinary tool imaginable, but even if you don't have specialized cooking tools on hand, all is not lost! Take citrus zest, for example. Without a microplane or grater, it can be pretty hard to zest a lemon or lime, right? Wrong! Here's how you do it:

1. Using a vegetable peeler, peel off the skin of the citrus. Try to get as little of the white pith as possible.
2. Place the peel on a cutting board and use a large knife to finely mince it into small, zest-like pieces.
3. Use the minced citrus peel according to your recipe.

Have you ever made your own zest?

When we overeat or consume spicy foods, oftentimes the gate between our esophagus and stomach doesn't close, which allows acid to move into the esophagus and therefore cause a burning sensation called hearburn. If you happen to experience more than two heartburn episodes per week, than you may be one of the 20 percent of adults who suffer from gastroesophageal reflux disease (GERD). Heartburn can be triggered by factors such as being overweight, smoking cigarettes, overeating, or taking aspirin or ibuprofen — but did you know that specific foods cause heartburn as well?

Keep reading to find out what these foods are and what you can do about it.

There's something so enticing about a cocktail that incorporates rosemary. In most drink recipes, like the one seen here, the rosemary is muddled in a cocktail shaker, so the finished libation has an earthy, fresh, woodsy quality, but no chunks of the actual herb. This concoction is especially alluring because it combines the subtle kiss of rosemary with vibrant, tart citrus. Although the base spirit is vodka, a Champagne float sits on top of the glass, giving the drink a delightful effervescence. It's a wonderfully elegant beverage, and I recommend serving it at a sophisticated soirée. Ready for the recipe? Keep reading.

March is such an interesting time of year for seasonal eating: Fall and Winter fruits and veggies are still hanging around the markets, and fresh Spring produce is making an appearance as well. Soon you'll be stocking up on asparagus, artichokes, and strawberries, but consider taking advantage of the last vestiges of the colder season while you still can with tiny, sweet-tart kumquats.The diminutive fruit is in season from January through April, and although it resembles a miniature orange, it may not be a citrus fruit at all — the jury is still out, but some scientists believe it belongs in its own genus, called Fortunella. A kumquat's flavor is almost like an inside-out tangerine; the edible rind is surprisingly sweet and mild, while the flesh is mouth-puckeringly tart. To maintain their sweet/tart balance, kumquats are typically used whole. A few ways to enjoy them, when you read more.

Expensive honey isn't only good stirred into tea, it's also wonderful for sweetening cocktails. In this drink, the wildflower honey adds a lovely floral quality as well as providing a subtle sweetness. With only four ingredients — honey, orange juice, lemon juice, and gin — this libation is fairly simple, but it's sophisticated and perfectly balanced. For those who dislike gin, I recommend trying a different spirit; vodka would be fine, but also a caramely whiskey or bourbon, like Basil Hayden, would be delicious. Ready for the easy recipe? Keep reading.

When it comes to specialty cocktails for an Oscars viewing, I say make a pitcher drink and make it fizzy! You could take entertaining expert Katie Lee's advice and make a pineapple strawberry concoction or go with the recipe shown here. It's a refreshing blend of citrus and vodka spiked with the sweet-tart flavor of limoncello. The effervescence comes from the addition of seltzer water. One batch serves eight, but it's easy to double or triple the recipe. The key to a delicious libation is to use fresh-squeezed lemon and orange juice, so break out your juicers! Check out the method now.

Did you know that there's a group in the community that's devoted to drinks? It's called Let's Have a Drink, and it's your spot to talk all things cocktail, wine, and spirits. Here, brisas shares a favorite new concoction.

My friend recently treated me to this tasty cocktail, it combines a bunch of fresh citrus, cucumber, mint, vodka and a touch of soda water! It was delicious and refreshing, perfect for a spicy dinner!

Do you like drinking? Join the group and starting participating by uploading photos and recipes. Your story could be featured here!