That the year’s coldest, darkest season is also prime time for citrus feels like a small gift from nature. Just when we’re most in need of sunshine, weighed down by dreary weather and a steady diet of rich braises and stews, oranges and clementines, grapefruits and pomelos, even humble lemons and limes are shining their brightest, here to lift and lighten our meals and spirits alike. In honor of the season, I asked a few citrus-loving chefs and bakers for their favorite recipes and tips for making the most of these winter treasures. Here’s what they said. Keep It Simple With truly peak-season, high-quality produce, possibly the best thing to do is not much at all. At all-day café Ghaya at JACX&CO in New York City, Ghaya Oliveira shows off her favorite citrus, Texas Ruby Red grapefruits (“they’re big, juicy, tart, bitter, sweet, tangy, and fresh—everything you’d hope for in …