Citrus
1591 recipes found
Roasted Green Beans With Pancetta and Lemon Zest
This simple, bright green bean dish is as welcome alongside weeknight salmon as it is a Thanksgiving turkey. Green beans are delicious roasted at a high temperature and take just 15 minutes to cook, which particularly important on Thanksgiving when oven space is precious. Trim the green beans ahead of time, and this dish will come together in a flash. Many grocery stores sell packages of diced pancetta, a shortcut that makes this recipe a cinch. If you’re dicing the pancetta yourself, make sure to chop it very finely so it roasts in time with the green beans. (This recipe is easily halved: Simply cut the quantities in half and roast all the green beans on one sheet pan. The cooking time will remain the same.)
Lemon Bundt Cake
This is a big, bold lemony cake that uses the zest, juice and flesh of lemons for an extrapuckery bite. A thin layer of crackly lemon glaze coats the whole cake for a beautiful and delicious finish. Serve this cake as is, or add some berries and whipped cream to dress it up. It tastes even better the next day, so feel free to make it ahead. Since it makes use of the lemon skins, use organic or unwaxed lemons if you can.
Broiled Salmon With Mustard and Lemon
In this simple salmon recipe, a quick stint under the broiler transforms smooth Dijon mustard into a savory, caramelized crust, and a squeeze of fresh lemon juice adds just the right brightness and tang to the rich, sweet fish. Covering the baking pan with a protective layer of aluminum foil helps with the cleanup, meaning you can cook dinner and wash up in under 30 minutes.
Caramelized Lemon Chicken
Making a chicken shine with glaze typically requires combining a form of sugar (like honey or maple syrup) with something to balance that sweetness, like lemon juice. But there is an ingredient in your baking arsenal that does both of those things: lemon curd. The sugars in the curd help the skin caramelize to a deep mahogany, while the curd’s fat and moisture keep the meat juicy. Spread it on chicken and each bite gets perfumed with sunny lemon. While you can make this recipe using chicken just as you purchased it, the added step of removing the backbone (also known as spatchcocking or butterflying) ensures all parts get browned.
Watermelon Chaat
This recipe for watermelon chaat, a savory fruit salad dressed in toasted cumin and dried mango powder, comes from Malika Ameen, a cookbook author whose Pakistani-American family in Chicago makes infinite variations on fruit chaat in the summer. You could swap out the watermelon for a mix of what's in season, whether it's stone fruit, berries or cubed apple and pear. It's an ideal dish to break the fast during Ramadan, full of flavor and hydrating, and quick to put together.
Green Peach Salad With Simple Lime Dressing
Eddie Hernandez, who runs a string of Mexican restaurants in Georgia and Tennessee called Taqueria del Sol, came up with a delicious way to deal with hard, unripe peaches. Sliced thinly, softened with salt and brightened with lime juice and Serrano chiles, the peaches become a salad that’s a cousin to Mexican street snacks built from unripe mangoes and papayas and punched up with chile salt. The salad keeps well in the refrigerator for several days. Mr. Hernandez likes to eat it with a scoop of cottage cheese on the side, though dabs of goat cheese would do as well.
Caramelized Plantains With Beans, Scallions and Lemon
Bright and earthy flavors complement each another in this easy dish in which cooked beans are tossed with lemon zest, olive oil and cayenne, and roasted sweet plantains are coated in a brown sugar, ginger and lemon glaze. Go with ripe plantains for this recipe, yellow and spotted with large black dots. You’ll need your oven's broiler setting to help caramelize the sugary coating on the plantains, and to char the scallion garnish. This dish is the perfect breakfast topped with a jammy egg, a quick lunch over a bed of fresh greens, or a satisfying side to roast chicken.
Tomato and Peach Salad With Whipped Goat Cheese
Whizzed in the food processor with some heavy cream and lemon zest, earthy goat cheese becomes rich and creamy, the perfect complement to juicy peaches and tomatoes. Fresh purslane, if you can find it, provides a slight crunch to the salad, but mâche or watercress would also work well. You could also tear up some basil, parsley or other tender herbs you have lying around and toss those in just before serving. Colorful, fresh and easy, this salad works as a starter, a side or a summery supper, piled on top of grilled bread.
Peach Tea
Sweetened with peaches, freshly puréed or from store-bought juice, this beverage tastes extra refreshing in warm weather. The fruit complements strongly brewed tea, and a little lemon juice further accentuates the peach flavor and helps balance the natural sweetness, which you can bolster with sugar if you’d like.
Citrusy Couscous Salad With Broccoli and Feta
Sweet, spicy and citrusy, this pasta salad is a make-ahead dish that works hot, cold or at room temperature, and can be served as is or with chicken, salmon or shrimp. Fresno (or jalapeño) chiles soak in a tangy honey-and-citrus dressing to soften their bite and infuse the dressing with heat, giving the overall dish a slightly sweet and spicy flavor. Juicy pieces of orange impart a sunny, vacation feel to the look and taste of the dish, while the cumin gives the dressing a warm earthiness.
Sweet Potatoes With Tahini Butter
Carla Lalli Music, a food writer and editor, is vehemently opposed to roasting sweet potatoes. “I don’t understand why people are constantly roasting them,” she says. “Roasting just makes them more fibrous and leathery, and they never, ever really get crispy.” Instead, she posits that steaming performs a kind of alchemy on sweet potatoes that roasting never does — the moist heat fluffs them into absorbent clouds. And to make up for the inherent blandness of the cooking method, she slathers them with a rich tahini butter spiked with soy sauce, which immediately melts into a mouth-smacking sauce. Her simple recipe ends with a shower of golden sesame seeds and a torrent of lime juice. Try it — every bite will surprise you with crunch, salt, umami and acidity to counterbalance the sweetness of the pillowy potatoes.
Charred Carrots With Orange and Balsamic
Ina Garten was one of the people who made roasted whole carrots fashionable for home cooks, back when “The Barefoot Contessa Cookbook” — her first — was published in 1999. Brightening up basic dishes with lemon, orange and vinegar became one of her signatures. She shared this recipe from her book “Modern Comfort Food” with The Times for Thanksgiving 2020.
Creamy Swiss Chard Pasta With Leeks, Tarragon and Lemon Zest
This creamy vegetarian pasta is hearty enough for chilly temperatures while still nodding toward spring with the addition of bright-green chard, leeks and fresh herbs. For texture, it’s topped with toasted panko, a garnish that can go many ways: Instead of using nutritional yeast, which adds tangy flavor here, you can melt a finely chopped anchovy with the butter and toss it with the panko. You could also add some ground coriander, Italian seasoning or herbes de Provence. Toasted panko, plain bread crumbs or even crushed croutons are a solid back-pocket trick to add crunch to any pasta, especially the creamiest kind. Don’t skip the tarragon and lemon zest garnish, which add a fresh note to an otherwise-rich dish.
Coconut-Braised Chicken With Potatoes
This chicken and potato dish is a low-effort, one-pot weeknight dinner inspired by the rich, warming aroma of Indian curries and the slow cooking style of Moroccan tagines. Like many tagines, this recipe calls for first simmering the chicken gently, covered, then cooks it further, uncovered, to reduce the liquid and concentrate its flavors. Though the meal takes time to cook, set a timer and it becomes a set-it-and-pretty-much-forget-it situation. Chicken parts are braised in coconut milk laced with cumin, turmeric and fresh ginger until tender and falling off the bone, making this dish a comforting, cozy meal for any time of year. Serve with rice or bread to soak up the flavorful liquid. You can mix baby spinach into leftovers the next day to keep it feeling new.
Baked Salmon and Dill Rice
Fragrant dill rice is a natural accompaniment to salmon, and a complete meal of the two is made easy here by baking them together in one dish. Add fresh or dried dill to basmati rice, which is eventually topped with salmon covered in a tangy, sweet and spicy paste of mayo, lemon zest, honey and dried chile flakes. To ensure the rice is perfectly fluffy without overcooking the fish, the grains are baked until most of the water is absorbed before the salmon is added over the top.
Garlicky Chicken Thighs With Scallion and Lime
These tangy chicken thighs are a weeknight alternative to a long, weekend braise. They may not fall entirely off the bone, but the quick simmer in a rich, citrusy sauce yields an impossibly tender thigh that you wouldn’t get with a simple sear. Serve with rice, whole grains or with hunks of crusty bread for mopping up the leftover sauce.
Sheet-Pan Shrimp Boil
There is absolutely nothing like a shrimp boil, but this flavorful recipe captures its essence by roasting the ingredients on a sheet tray instead of simmering them in a pot of broth. Serve it on its own or tossed with pasta. The slight char brings out seafood’s sweetness, so for contrast, serve with tart lemons or a tangy cocktail sauce
Sheet-Pan Chicken With Chickpeas, Cumin and Turmeric
The yogurt marinade does two very important jobs in this sheet-pan chicken recipe. One, the acidity in the marinade helps tenderize the meat, and two, the sugars in the yogurt help brown and caramelize the skin of the chicken as it roasts. Be sure to toss the chickpeas occasionally as they roast to encourage them to get coated in the chicken fat as it renders.
Sheet-Pan Harissa Salmon With Potatoes and Citrus
In this 30-minute recipe, harissa, ginger and orange are combined to create a vibrant, spicy marinade for rich salmon fillets. The potatoes and red onion get a jump-start roasting, while the fish takes a quick dip in the marinade. Then the salmon is added to the sheet pan so everything finishes cooking together. This meal looks impressive right on the pan, so serve it from there and cut down on cleanup. You’ve got better things to do.
Sheet-Pan Chicken With Potatoes, Scallions and Capers
This one-pan chicken dinner requires only five ingredients, making it perfect for busy weeknights. Meaty chicken thighs roast on top of scallions and potatoes until the chicken is golden and juicy and the scallions are tender and sweet. Despite the short ingredient list, this dish delivers deep flavor and varying textures: The potatoes on the bottom soak up the tasty pan juices while the ones on top turn crispy. Any extra pan drippings get mixed with capers and lemon juice for a quick, tangy sauce. You could also use some of the sauce to dress a simple side salad.
Ginger-Dill Salmon
Salmon, gently roasted to a buttery medium-rare, stars in this make-ahead-friendly dish. Fruity citrus and dill join spicy radishes and ginger, and the result is a refreshing, jostling mix of juicy, crunchy, creamy, spicy and sweet. Both the salad and the salmon can be made two days ahead, and everything is good at room temperature or cold. To embellish further, consider baby greens, thinly sliced cucumbers or fennel, roasted beets, soba noodles, tostadas, furikake or chile oil.
Skillet Chicken and Pearl Couscous With Moroccan Spices
This one-pan meal, which is inspired by the tagines of North Africa, is prepared in a deep skillet or Dutch oven instead of the traditional clay pot. Briefly marinate bone-in chicken thighs in lime juice, garlic, cumin and olive oil, then brown and set aside. (If you’re short on time, skip the marinade; simply add the ground cumin when you’re toasting the other spices in the chicken fat.) Stir in harissa, cinnamon and turmeric, toast until fragrant, then add quick-cooking pearl couscous and the chicken, so everything finishes cooking together. Top the finished dish with a fistful of roughly chopped tender herbs and lime zest for a jolt of brightness.
Citrus Skillet Shrimp With Shallots and Jalapeños
Inspired by the bright, refreshing flavors of ceviche, this recipe takes advantage of an abundance of winter citrus to season pan-cooked shrimp, cooking it until tender and warm rather than curing it simply using salt and acidity and without the application of heat, as classic ceviches do. Shallots and jalapeños quickly bathe in orange and lime juice to cut the rawness and heat of each. You can substitute chopped scallions for the shallots, and white fish or scallops are easy stand-ins for shrimp. Best enjoyed with rice and a simple lettuce salad with avocado and a mustard vinaigrette, this vibrant, colorful dish can brighten up even the dreariest of cold days.
Sheet-Pan Lemony Chicken With Brussels Sprouts
This is a true oven-to-table sheet-pan dinner full of tender, crunchy brussels sprouts and crispy, lemony chicken. A simple lemon-and-herb compound butter seasons both the chicken and sprouts, which are then topped with thin lemon slices that become crunchy in the oven, offering a nice textural element and a bright splash of color and flavor. The key is to cut the lemon rounds almost paper-thin, so they can crisp up and lose their bitterness. This recipe is easily adjustable for a larger batch: Add 4 drumsticks (about 1 ½ pounds) to the chicken thighs, increase the butter by 1 tablespoon and adjust seasonings as needed.