Citrus
1591 recipes found
Shrimp Salad
Using plenty of lemon — both the zest and juice — is the secret to this tangy, creamy shrimp salad. If you’re using this to make sandwiches, chop the shrimp into pieces before adding them to the dressing. You can also leave the shrimp whole for an elegant salad, served with lettuce, avocado, and other vegetables if you like. If you’re starting with precooked shrimp, you can skip the first step entirely. The salad can be made and refrigerated for up to 6 hours before serving.
Olive Oil Baked Salmon
If you’re looking for a baked salmon recipe that produces silky fish with flavors that go with anything, you’ve found it. This fish gets so tender because it’s cooked at a moderate temperature and cushioned by a shallow pool of olive oil and lemon juice. Add lemon peels or other seasonings to the baking dish before the salmon cooks and they’ll infuse the oil; this mixture will become your sauce. Once the salmon is done, let it rest and squeeze more lemon juice into the sauce. The results are reminiscent of squeezing a lemon wedge over a piece of fish, but the flavor is a little more luxurious and developed. Any extra sauce can be used on a salad, steamed vegetables or crusty bread.
Gingerbread Pancakes
These warmly spiced pancakes have all of the classic flavors of gingerbread cookies. Finely grated fresh ginger and lemon zest brighten the deep molasses and spice flavors. Serve these pancakes with warm maple syrup and butter.
Braised Chicken With Rosemary, Chickpeas and Salted Lemon
This stew takes inspiration from long-simmered tagine dishes with many layers of flavors. In this weeknight version, a broth seasoned with salted lemon, rosemary and tomatoes bathes the chicken and chickpeas, making a lovely, hearty stew. For a bold and bright finish, lemon slices quick-pickled in juice and salt are added to the stew. A handful of hearty greens, a scattering of fresh herbs and a spoon of creamy yogurt ensures every bite is rich and flavorful. Serve over steamed couscous or with thick slices of crusty bread for dipping.
Marinated Feta With Herbs and Peppercorns
The best recipes often make a good ingredient great through minimal effort. For this easy appetizer, start with good-quality feta, preferably in brine, which is creamier than the squeaky supermarket varieties. Many commercial fetas use only cow’s milk and can taste somewhat one-note, so look for one that contains both sheep’s and goat’s milk, which provide the cheese’s signature tang. Dice the feta, toss it with preserved lemon, peppercorns and chile, and refrigerate overnight. Spoon it onto crostini, or serve it alongside eggs, fish, salad, grilled or roasted vegetables or atop a bowl of pasta.
Chess Pie
With a sparkling bright lemon flavor, this classic Southern buttermilk chess pie filling is poured into a shortbread crust with hints of spice from freshly ground black pepper. The coarse cornmeal gives the beautiful custardy filling the slightest bit of texture once baked. Consider the baking time below as a guide: The pie is done when it jiggles slowly when moved back and forth. A sprinkling of confectioners’ sugar is enough as a garnish to top the pie, and you’d do well to serve each slice with a dollop of whipped heavy cream. It’ll help temper the pie’s vibrant sweetness.
Strawberry Gingersnap Icebox Cake
Fluffy swirls of strawberry cream are layered with spicy gingersnaps in this summery, no-bake confection. The deep strawberry flavor comes through twice here: once in the mascarpone cream, which is whipped with berry purée, and in a scarlet topping spiked with lime zest and grated fresh ginger. We used Nabisco gingersnaps, but any brand should work, as could vanilla wafers. This cake is best made the day before you want to serve it, giving the gingersnaps a chance to soften into a luscious, soft cake.
Lemon-Almond Butter Cake
This buttery almond cake with lemon curd baked inside is like the ultimate citrus tart, without the heartbreak of pie crust. It's fancy enough to be served as a dinner party dessert, yet substantial enough to be served with Sunday brunch. (Bonus: you'll have several tablespoons of lemon curd left over. It's delicious on toast or pancakes.)
Pistachio-Lemon Bars
These delightful and easy lemon bars have everything the traditional ones do – tang, sweetness and a buttery base – plus the added benefit of pistachios folded into the filling and the crust.
Strawberry Eton Mess
Eton mess is a classic British dessert made of a mixture of fresh fruit, cream and crushed baked meringue. It’s deliciously simple and perfect for lazy summer days when berries are in season and the less time spent in the kitchen the better. Of course, you could make meringue cookies from scratch, but if you choose to buy them, there will be very little work to do. A little lime zest and juice gives this simple dessert an essential sweet-tart edge, though lemon would do the trick as well.
Roasted Brussels Sprouts With Honey, Almonds and Chile
Tossing sprouts with a simple honeyed vinaigrette brings out their natural sweetness, while roasting them helps develop their deep savory notes. To avoid soggy steamed sprouts, heat your sheet pan in the oven. When you add the sprouts to the hot pan, you’ll know by the accompanying sizzle that they’re on track. For a sunny jolt, top the charred sprouts with a drizzle of honey, sliced chiles tempered with a splash of vinegar, smoky almonds and fresh orange zest and juice.
Hashed Brussels Sprouts With Lemon
A shower of lemon zest and black mustard seeds on a fast sauté of hashed brussels sprouts makes a traditional side dish with unexpected, bright flavors. Slice the sprouts a day or so before (a food processor makes it easy) and refrigerate until it's time to prepare them.
Roasted Brussels Sprouts With Honey and Miso
Brussels sprouts roasted simply with oil, salt and pepper are absolutely delicious — but if you want something a little more interesting, add a spoonful of red miso, a powerhouse of salt and umami. Pair it with sweet honey to balance out the earthy bitterness of the brussels sprouts. A hit of lime juice after roasting perks everything up, and chopped almonds add a nice crunch. You can double or triple this recipe to feed a large crowd, or to ensure that there are leftovers.
Nonalcoholic Dirty Lemon Tonic
Preserved lemon is a kitchen workhorse that easily moves to the bar. Here, it’s muddled with sugar and fresh lemon slices to release a light bitterness, harmonizing the sweet, the saline and the acidic. It appears once more, alongside olives and more fresh slices in the edible and fragrant garnish. While you can and should use both the preserved lemon rind and pulp (the pulp adds more welcome salinity and texture), use only the rind for the garnish. And, if you’d like to make this nonalcoholic drink alcoholic, add a splash of vodka, gin or, if you’re looking to triple down on the lemon flavors, limoncello.
Watermelon Margarita
Mixing cocktails may seem intimidating, but it’s actually quite intuitive once you understand how to balance the alcohol, sweetness and acidity. In “3-Ingredient Cocktails” (Ten Speed Press, 2017), Robert Simonson presents the formula for a perfect margarita: 1½ ounces tequila, 1 ounce Cointreau and 3/4 ounce lime juice, shaken and served. Even easier to memorize, this version uses 6 ounces fresh watermelon juice — a sweet but subtle nod to summer — and 2 ounces each tequila, Cointreau and lime juice. Be sure to taste and add more watermelon juice if your margarita is too boozy, and extra lime juice or even a pinch of salt if it’s too sweet.
Dee's Margarita
Long Island Iced Tea
As white light is the combination of all wavelengths of color visible to the human eye, so too is Long Island iced tea the rainbow of high-proof liquors mixed into a balanced cocktail. When done right, it’s surprisingly bright and refreshing. A prism of vodka, gin, rum, tequila and triple sec, this batch variation — ideally served in a pitcher — is a cooling blitz of a drink, reminiscent of the best parts of a whiskey sour, or a hot summer’s day. Fresh lemon and lime juice bring sourness and bitterness, and a splash of cola and a bit of maple syrup round things out. Two competing origin stories explain the Long Island iced tea’s name: one in Prohibition-era Long Island in Kingsport, Tennessee, where Charles Bishop is said to have created the drink with maple syrup in the 1920s; and the other in 1970s Long Island, New York, where the bartender Robert Butt mixed one up with triple sec at Oak Beach Inn.
Dark ’n’ Stormy Mocktail
Strongly brewed black tea anchors this nonalcoholic take on a classic Dark ’n’ Stormy, lending its rich tannins to the final drink. When choosing a black tea, look to Darjeeling, English or Irish breakfast, or Assam. (For something without caffeine, reach for buckwheat tea and increase the brew time to 20 minutes.) The spices in the salted lime cordial are easily shifted to your pantry and preferences. If you don’t have ground ginger, totally fine. If you want to add cardamom, go for it. The point is to infuse the cordial with a warmth that complements the ginger beer’s sharp spice. Please don’t, however, skip the salt. The hit of salinity enhances the cordial’s flavors. Leftover cordial — sweet, spiced and deeply sour, can be mixed on its own with sparkling water or tonic or, if you’re looking to incorporate it into an alcoholic drink, into a gimlet.
Bourbon Brûlé
I mixed bourbon, ginger liqueur and sherry with a little fresh orange juice. And in a moment of inspiration, I gussied up the orange garnish by caramelizing the slices before placing them afloat in the drinks. I loved the way it looked and how it tasted. The sweet seared orange perfumes every sip.
Mezcal Royale Punch
This bright, thoroughly modern combination of lime, blanc vermouth, mezcal and Cognac is topped, in a nod to classic Champagne punches, with sparkling red wine. If you don’t have sparkling red, opt for a dry Lambrusco, sparkling rosé or even a sparkling white. Using a sparkling white eliminates the festive color but keeps the effervescence. When choosing glasses or tea cups or ceramics to serve punch, be sure to err on the smaller side. Punch should be served in smaller portions — and refilled often.
Elderflower Martini
Classic Philadelphia Fish House Punch
Rum and Cognac mix with a muddled sugar and lemon mixture, known as oleo-saccharum, and peach brandy in this classic punch, which dates back to the early 18th century. If you can’t find peach brandy (a dry, high-proof brandy distilled from peaches, not the saccharine peach-flavored liqueur) swap in a fruit eau de vie, such as apricot, plum, apple or pear. While this recipe is written to be served cold, it can also be served warm: Skip the ice block and gently warm the punch in a large saucepan or Dutch oven before ladling into small, heatproof mugs or tea cups. Hot or cold, finish each serving with a dusting of freshly grated nutmeg.
Hot Rum Punch
Nothing warms a cold body up like a quaff of hot rum punch. This version, spiked with cognac and infused with citrus and nutmeg, is exactly what you want to serve at a party once the temperature drops outside. If you’re feeling flamboyant, you can flambé it, to the great amusement of your guests. Just make sure to use a fireproof bowl; silver or another metal is ideal, wood or even tempered glass is not. But even if you don’t set it on fire, it’s a rich, soothing and powerful libation. Serve it in small cups for the most civilized gathering.
Martini on the Rocks
A martini straight up will wilt on a hot day, but on the rocks it’s just right.