Citrus
1591 recipes found
Skillet Chicken With Couscous, Lemon and Halloumi
Salty bits of halloumi, toasted walnuts and shallots bathed in lemon will enliven this simple yet elegant roast chicken and couscous recipe. A dash of red-pepper flakes and a few sprigs of oregano make the dish as fragrant as it is flavorful. This recipe works as a lunch or dinner, and although it calls for chicken, the balance of acid and salt could work well with other proteins, such as fish, tofu, or sliced mushrooms, with adjustments to the cooking time, depending on your protein.
Roasted Chicken With Fish-Sauce Butter
Roasting chicken thighs in a hot oven is a hands-off way to achieve two of life’s greatest pleasures: crispy skin and golden schmaltz. And you want that chicken fat because it will crisp hand-torn bread into croutons. This meal is made even more lovely thanks to a bold but balanced fish-sauce butter that you whip up on the stovetop while the rest of the meal takes care of itself in the oven. Be sure to start with cold butter; the gradual melting of the fat helps thicken the sauce without breaking it.
Skillet Chicken With White Beans and Caramelized Lemon
One of the best parts of cooking skin-on chicken in a skillet, aside from the obvious (crispy skin), is the delicious fat left behind. To maximize the amount of fat yielded, be sure to cook the chicken on the medium side of medium-high heat, which gives the fat plenty of time to render before the skin browns. All this extra time on the stove means you won’t have to finish your chicken in the oven. (The only exception are extra-large pieces, which may need a brief stint in a 350-degree oven to completely cook through.) While just about anything is great tossed in this liquid gold, using it to caramelize thick slices of lemon and wedges of shallot takes the dish to an even more complex, savory, tangy place. You can let the seasons or your pantry dictate what gets added next: hearty leafy greens, chunks of summer squash or a simple can of chickpeas or beans are all welcome to the party.
One-Pan Chicken Thighs With Coconut Creamed Corn
If it’s possible to upstage crispy-skinned chicken thighs, the coconut creamed corn in this dish comes close. The sweetness of caramelized corn and coconut milk is balanced by the brightness of the ginger, chile, scallions and lime. As the corn simmers, the browned chicken thighs finish cooking right on top, so the flavors meld and deepen. It’s a complete summery meal in one skillet, although you can make it anytime. Just use frozen corn. Garnish it with cilantro, chives, fried shallots or coconut flakes, and serve it with a green side. If you feel like it, you could use shrimp instead of chicken. (Use this recipe as a guide.)
Chicken Francese
Chicken francese, sometimes called chicken French, is one of those rare restaurant dishes that's truly easy to cook at home. If you can make chicken cutlets, you can make this lemony, buttery recipe; the only difference is an easy pan sauce that brightens the whole plate. This version includes lemon slices browned in butter, which are pretty and tasty but entirely optional. Although the name suggests that it's a French or Italian dish ("Francese" means French in Italian), it's actually neither: Like spaghetti and meatballs, it's a mostly Italian-American invention. Serve with something starchy to soak up every drop of the sauce; pasta is traditional.
Mojo Chicken With Pineapple
This simple, bright chicken dinner will transport you to a sunnier place, no matter what color the sky may be where you are. It starts with a citrusy, garlicky Cuban mojo. Instead of marinating the chicken in the mojo before cooking, you marinate it afterward: As the warm, broiled chicken sits in the mojo (for up to an hour), it soaks up the lively flavors.
Ginger-Lime Chicken
Though this may look like regular old chicken, don’t be fooled: It’s buzzing with the bright flavors of ginger and lime. Mayonnaise is the secret ingredient in this recipe, which is a trick J. Kenji López-Alt has written about. When slathered on boneless chicken and cooked, the beloved condiment carries flavor, sticks to the meat well, encourages browning and prevents the pieces of lime zest and ginger — or whatever seasonings you choose — from burning. Try this technique first with ginger and lime zest, then experiment with grated garlic, jalapeño, lemon, Parmesan and whatever else you can imagine. Serve with a pile of white rice and a fresh green salad topped with thinly sliced avocado.
Spicy Sesame Noodles With Chicken and Peanuts
In this quick and spicy weeknight noodle dish, sizzling hot oil is poured over red-pepper flakes, orange peel, crunchy peanuts, soy sauce and sesame oil. While you brown the ground chicken, the mixture sits, and the flavors become more pronounced and fiery. Tossed with soft noodles and browned chicken, the bright chile-peanut oil shines. If you crave something green, throw in a quick-cooking green vegetable when you break up the chicken in Step 3. You can also swap the chicken with ground pork or beef, or crumbled tofu.
Creamy, Lemony Pasta
This 15-minute pasta lets you decide how much effort to put in: If you’ve had a day and need an easy, no-nonsense meal, then make it as-is and use kitchen shears to cut your scallions. If you’re feeling slightly more ambitious, then make a topping that adds texture, vibrant green color and more lemony flavor to the dish (see Tip). But don’t cut corners when it comes to the yogurt: Use a thick, strained whole-milk yogurt like labneh, Greek or skyr, as it will give the finished dish an irresistibly rich and tangy taste.
Blistered Broccoli Pasta With Walnuts, Pecorino and Mint
The trick to creating deeply browned, pan-seared broccoli involves two things: high heat and no touching. Allowing your florets and stems to sear in an even layer, undisturbed, gives them time to blister without cooking all the way through, so they retain some crunch. While many pasta sauces are finished with starchy pasta water, this one isn’t, since the hot water would strip the broccoli of that color and crunch you worked so hard to achieve. Instead, toss the cooked pasta in the skillet with the broccoli, walnuts and cheese. A drizzle of olive oil and a squeeze of lemon will provide any additional moisture you need.
Zucchini Scampi
While scampi is a type of crustacean (also known as langoustines), the word has also come to refer to the garlicky lemon-butter sauce that drapes shrimp at Italian American restaurants. But what if you lost the shellfish altogether? When zucchini, or any kind of summer squash, is sliced and cooked only part way, they have a juicy snap similar to shrimp, no mushiness. This rendition also maintains the lively flavors of garlic and lemon, which are only slightly mellowed by the residual heat of the sauce. Eat with pasta or crusty bread, or as a side dish to any summery meal.
Vegan Fettuccine Alfredo
Vegan cream cheese is widely available these days; you may even find a few supermarket options using a number of different bases, including almond, cashew and tofu. Pick whichever one suits your needs and tastes, and use it to whip up this fast, unfussy, plant-based version of a classic Alfredo. Because vegan cream cheeses can vary in acidity and saltiness, you’ll want to adjust the lemon juice and salt levels of the sauce to taste before adding it to your cooked pasta.
Crispy Coconut Rice With Tofu
In many cultures, the crispy rice found at the bottom of the pot is the most prized mouthful, known as concón in the Dominican Republic, tahdig in Iran and nurungji in Korea (just to name a few). Inspired by the simple joys of scorched rice, this easy pantry-friendly recipe calls for seasoning a mixture of cooked rice, tofu and coconut with punchy store-bought Thai curry paste, then pan-frying it until a crispy layer forms. The coconut is a surprising addition, delivering a lingering aroma that surprises in each bite. Commercial curry pastes vary in saltiness and spice, so taste it and add accordingly, starting with three tablespoons and adding more if you need. The fresh elements are essential to this dish: lettuce, herbs and citrus bring a welcome contrast in texture and temperatures. Cold leftover rice works great in this dish.
Crispy Bean Cakes With Harissa, Lemon and Herbs
This recipe embraces any beans you’ve got in your pantry. Canned beans are easiest, but fresh shelled beans can be ready to go with a quick blanching, and dried beans can be used, too, if they’ve been soaked and cooked in advance. Toss the well-drained beans with harissa (or any red chile paste), scallions, herbs, lemon zest, cornstarch and a lightly whipped egg white. (The egg white and cornstarch give these bean cakes their crispness.) Shape them into patties for frying, and slice some lemon wedges for serving. Eat the patties as a vegetarian main dish, a side to roast chicken or fish, or as a snack with a dash of harissa.
Shredded Tofu and Shiitake Stir-Fry
Shredding tofu on a box grater before stir-frying gives it a fluffy, light texture, and the smaller pieces readily absorb the complex, earthy mushroom flavor of the sauce. Unlike with many tofu dishes, you’re not looking to sear the tofu here, just to warm it up in the sauce. The caramelized flavor is supplied by the shiitake mushrooms, which should be cooked until they are well browned and crisp-edged. If you can’t find fresh lemongrass, you can leave it out.
Bhindi Masala (Okra With Red Onion and Tomato)
Ready in less than 30 minutes, bhindi masala is a hot and spicy vegetarian main dish perfect for any weeknight. Okra often gets a bad rap, but in this recipe, searing it in ghee preserves its structure, adds texture and seals any potential stickiness. Onion, tomato, red chile powder, ginger and garlic come together to make this a zinger of a dish. Finishing with lime juice adds fresh tartness that balances the heat. If you can’t find fresh okra, frozen works just as well.
Crunchy Cauliflower Salad
This chopped salad celebrates raw cauliflower, a hearty vegetable often reserved for roasting, which renders it golden and soft. Here, crunchy, thinly sliced cauliflower and radicchio bring a mix of slightly sweet and pleasantly bitter flavors; the honey and Meyer lemon vinaigrette is a nod to winter, when citrus fruits are at their brightest and sweetest. Customize the salad with whatever crunchy vegetables you have on hand; celery, fennel and cabbage all make great candidates. This dish makes the perfect side for roasted fish or chicken, or enjoy the salad as a main dish topped with beans, shredded chicken or canned tuna.
Cranberry-Orange Scones
Cranberries and orange are a classic sweet-tart pairing in these scones, which are quick-to-make but super satisfying. Folding the dough a few times, and using a combination of buttermilk and cream creates a flaky and tender texture that is irresistible. The glaze adds another punch of orange flavor, but it is totally optional, if you prefer a simpler scone. The scones freeze well after baking, but for the best texture, make sure to defrost them at room temperature and warm gently before serving. Feel free to swap in another citrus fruit for the orange, and just about any other dried fruit for the cranberries. Tart cherries and lime also make a great combination.
Pan-Baked Lemon-Almond Tart
This flourless, crustless tart is rich, moist, sweet and and prepared almost entirely on the stovetop (with the exception of a few minutes spent under the broiler to crisp the top). It is the ideal decadent breakfast, a new twist on the classic coffeecake or last-minute dessert.
Lemon Raspberry Cornmeal Cake
This rich and tender cornmeal cake is punctuated by bright, tart raspberries and lots of lemon zest. The whole thing is topped with a drizzle of puckery lemon glaze, but the cake is also great on its own, so you could just as easily leave it off. Serve this cake as is for an afternoon treat, or add more fresh raspberries and whipped cream to dress it up for dessert.
Spiced Orange Crumble Cookies
Citrus in three forms — fresh zest, juice and preserves — gives buttery baked goods a nice bright flavor. This crisp brown sugar cookie is baked with orange marmalade, then topped with a grating of orange zest after it comes out of the oven for layers of citrus freshness. With a dash of clove and black pepper, it’s reminiscent of the piney, spiced scents of winter fir. You’ll love the aroma that fills your kitchen while they bake, and enjoy them with tea and coffee.
Almendrados (Almond-Lemon Macaroons)
Almendrados, which date from the 15th century or earlier, are cookies made of ground blanched almonds, lemon zest, egg and sugar. They are left out to dry for a day before baking. (In the recipe given here, I’ve called for 12 hours in the refrigerator.) I have tasted this type of cookie in many guises, and often the dough spreads out too thinly. But with the cookbook author Ana Benarroch de Bensadón’s method it kept its shape perfectly.
Coconut-Lime Shrimp
You can make this gingery, lightly sweet shrimp stew as tangy and spicy as you like by adjusting the amounts of chile and lime juice. Using full-fat coconut milk gives you the richest and most flavorful dish. But light coconut milk will also work, resulting in something brothier and more souplike. Be sure not to overcook the shrimp. As soon as they turn pink, they’re done.
Pressure Cooker Sweet Potato-Coconut Curry Soup
This creamy soup makes the most of a few supermarket staples: red curry paste, coconut milk and peanut butter. Since curry pastes vary in heat and salt, be sure to taste this soup at the end and adjust the flavor as you like. The rich soup is quite thick, so if you prefer a looser soup, stir in a little extra water until it reaches your ideal consistency. Chile-lime flavored peanuts, available at some grocery stores, are particularly good for topping, but roasted salted peanuts also work beautifully. Find the slow-cooker version of this recipe here.