Make the glaze: Whisk the confectioners’ sugar in a bowl with 1/2 teaspoon grapefruit zest, 1 tablespoon grapefruit juice, the honey and melted butter; thin with more juice as needed.

In a cocktail shaker filled with ice, pour in the tequila, grapefruit juice and orange liquor. Shake, then pour into the glass over the ice. Slowly pour the grenadine into the glass over the back ...

If you like a salt rim on the glasses, rub the lime around the edge of the glass and then dip the rim of each glass lightly in a plate of kosher salt.

For the grapefruit marmalade: Remove the skin of the grapefruits and use a spoon to remove excess white pith. Trim the skin into small strips and place in a large bowl.

Make the crust: Preheat the oven to 350 degrees F. Brush the bottom and sides of a 9-inch pie dish with some melted butter and set aside. In a medium bowl, combine the graham cracker …

Toss the grapefruit segments with the shallots, oil, parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring a large, straight-sided skillet with 4 cups of well-salted water to a simmer; the ...

Place the mustard, lemon juice, salt, and pepper in a small bowl. Slowly whisk in the olive oil until the vinaigrette is emulsified. Before serving, cut the avocados in 1/2, remove the seeds, and ...

Prepare the grapefruit. Juice one grapefruit into a liquid measure. On the second grapefruit, slice the bottom and top to level it, then starting at the top where the white pith ends and the pink ...

Remove all seeds from the grapefruit, and loosen the segments with a paring knife. Sprinkle each half evenly with the sugar. Using a blowtorch, melt the sugar to form a golden brown and crispy ...