Citrus
1591 recipes found
Nonalcoholic Smoky Citrus Punch
Historically, punch is an alcoholic drink, made with a spirit, sugar, citrus and spice, but this variation drops the spirit and doubles down on its other central components. Opting for smoky Lapsang souchong adds distinctive depth and character to the punch, though another black tea, such as Earl Grey or Darjeeling or a more robust green tea, can also be used. Likewise, the oranges in the lemon-orange oleo-saccharum (a muddled sugar and citrus mixture) can be swapped out for seasonal citrus, such as satsuma, mandarin or blood oranges. Bear in mind you need to start this punch the day before serving: While some of the tea is brewed hot before being added to the lemon-orange oleo-saccharum, cold-brewing the remainder of the tea ensures that the final punch is deeply flavored, smooth drinking and more nuanced than astringent. A mix of tonic and soda water to finish imbues the punch with a bubbly, quinine bitterness and helps to balance the tannins of the tea.
Dark And Stormy
In 2004, William L. Hamilton waxed poetic about the Dark and Stormy, describing it both as “a drink traditionally associated with sailing and the manly habit of appearing to keep one's balance while determinedly losing it” and as “a spicy and spritzed two-legged, walk-the-decks kind of drink with a lime wedge perched at the top like a pirate's parrot.” This version, adapted from Red Sky, a restaurant on Mount Desert Island in Maine, uses a combination of Gosling’s Black Seal rum and AJ Stephans ginger beer. Simple to prepare — no shaking or stirring involved — mix one up and enjoy it on a sweltering summer night. And don't forget the lime wedge.
Mai-Tai
Espresso Fizz
Like any conscientious bartender, Ryan Clur, who created this drink at the restaurant Maialino in New York, is particular about the ingredients he uses: Hologram espresso from Counter Culture Coffee, Fever-Tree tonic water and Regan’s Orange Bitters No. 6. For the best results, use these same brands. If you use other brands, you will change the flavor of the drink (though not necessarily in a bad way). Mr. Clur pulls the shot of espresso into a stainless steel steam pitcher so that the coffee is easier to pour over the back of the bar spoon in a classic bartender’s float, and because the metal will absorb some of the heat of the espresso and drop the temperature of the drink. The result: a drink that feels like an iced coffee even though there is no ice.
Honey Deuce Melon Ball Punch
Alluringly rosy and ultra-refreshing, the Honey Deuce, a spiked lemonade, is just one reason thousands flock to Flushing, Queens, at the end of summer in search of long rallies and star-studded stands. It’s the official drink of the U.S. Open, the final major tennis tournament of each year. A satisfyingly light cocktail, it tastes like a grown-up pink lemonade, and this version makes a batch large enough to quench the thirsts of a crowd. Store-bought lemonade is bolstered by fresh lemon juice to temper its sweetness, while honeydew melon, scooped to resemble tennis balls, sits atop each glass, serving up an easy way to transport yourself to center court.
Café Brûlot
In this classic after-dinner drink popularized in New Orleans, sweetened brandy is spiced with cinnamon, cloves and citrus peels, then set ablaze so that the aromatics can caramelize and some of the alcohol can burn off. The flame is dampened with strong coffee, then the whole thing topped with whipped cream. If setting a drink on fire makes you nervous, skip that step and just let the Cognac mixture simmer for 5 minutes to infuse before adding the coffee. You won’t get the singed flavors, but it still makes a tasty, bracing beverage.
Farro and Lentils With Jammy Onions
Simmering chopped onions in a generous amount of olive oil is a two-for-one deal: The onions go soft and sweet while the oil gets infused with deep flavor. While the onions sizzle and simmer, the lentils and farro boil together until al dente, keeping the dish a speedy weeknight option. This makes a great warm side dish or a satisfying make-ahead grain salad. (Leftovers keep for up to three days.) Red-pepper flakes add heat, and lemon peel provides floral sweetness; you could also add whole spices, capers or other additions, if you like. Accessorize with hearty greens, soft herbs, eggs, smoked fish or leftover roasted vegetables.
Tender Almond Cake
A delightfully tender almond cake that’s quite easy to put together, this recipe is from an old friend, Salvatore Messina. Everyone adores it. Since it has some similarity to other Italian almond cakes, I naturally assumed it to be his family’s, passed down from his Sicilian grandmother. But it turned out to have no Italian storyline. Sal adapted it from a recipe for torta de Santiago, the traditional almond cake from Galicia, Spain, using less sugar, more orange zest and no cinnamon. It’s heavenly.
Sweet Potatoes With Tsimmes Glaze
Traditional tsimmes is a stew of sorts that includes sweet potatoes, carrots, one or two kinds of dried fruits, and spices. It’s usually served as a side dish at Rosh Hashanah, the Jewish New Year, but it also makes frequent appearances on the Passover Seder table. The word “tsimmes” sometimes means a fuss or commotion, or even a muddle. This version is anything but fussy and definitely not muddled. Here, halved sweet potatoes are simply roasted and served with a scrumptious glaze that includes prunes, orange juice, fresh ginger and a hit of lemon.
Pressure Cooker Salsa Verde Chicken
This warming, satisfying stew takes about 30 minutes from start to finish, thanks to the pressure cooker, which makes quick work of braising chicken and melding flavors. Use your favorite jarred green salsa as a shortcut: The salsa mingles with the chicken juices to make a thick, tangy sauce that tastes like more than the sum of its parts. (Jarred salsas vary in heat levels, so be sure to taste yours first. Make the dish spicier by leaving some of the jalapeño seeds in.) Serve the chicken over rice or whole grains, which soak up the sauce, or use the chicken in tacos, burritos or enchiladas. You can also add one cup of frozen or fresh corn, or a drained 15-ounce can of black or pinto beans to the cooked chicken and simmer until just warmed through. Pass around toppings like crunchy pepitas, tortilla chips, crumbled queso fresco or avocado, to customize at will.
Thai-Style Sweet and Salty Shrimp
Made of equal parts sugar, fish sauce and vinegar, the sauce in the famous pad Thai at Kris Yenbamroong’s Night + Market restaurants in Los Angeles is too good to be used exclusively on rice noodles. This adaptation is simmered with a tangle of shrimp, peanuts, scallions, chile and lime juice for for a sweet, salty stir-fry. Add a quick cooking vegetable, like peas, thinly sliced asparagus or bean sprouts, with the shrimp, or substitute tofu, salmon or cubed boneless chicken thighs for the shrimp. Serve over shredded cabbage, rice, a roasted sweet potato or rice noodles.
Honey-Soy Braised Pork With Lime and Ginger
This is a wonderfully simple and hands-off way to prepare a flavorful hunk of meat, equally suited to a weeknight or a dinner party. There is no need to brown the pork first because the meat gets appealingly dark and caramelized while braising in the rich combination of soy sauce and honey. Fresh cilantro, scallions and a squeeze of lime added just before serving bring freshness. This meal is flexible: It works over rice or other whole grains, tossed with noodles or wrapped in lettuce leaves.
Air-Fryer Potatoes
The air fryer creates crispy, tender potatoes without having to parboil beforehand, cutting much of the cooking time. Thanks to the compact space of the air fryer, the circulated high heat blisters the skins, creating crunchy edges, but also steams the potatoes, resulting in creamy centers. These potatoes taste as if they had been slow roasted over a long period of time, but cook in about 15 minutes. If dried parsley is unavailable, or you prefer fresh herbs, the recipe works just as well by tossing the potatoes with a tablespoon of freshly chopped parsley along with the lemon zest before serving.
Pressure Cooker Hot Honey Ribs
It’s a pressure cooker miracle: super-tender ribs in little more than an hour, from start to finish. (You could also make these ribs in a slow cooker using this recipe, though be aware it will be significantly more time-consuming.) These sticky, spicy ribs make a fantastic football-watching snack, but they can also be a dinner main, served with some sautéed greens on the side. The ribs emerge from the pressure cooker falling-off-the-bone and flavorful. They just need a quick spicy honey glaze and a two-minute run under the broiler to caramelize. One thing to note: Red chiles taste best in this recipe because green chiles are less sweet and can taste grassy. Any spicy red chile will work beautifully, and red-pepper flakes work in a pinch. If you prefer green chiles, however, you can use them.
Pressure Cooker Ribollita With Smoked Mozzarella Toasts
This classic Italian vegetable stew is a wonderful way to revive leftover cooked vegetables and stale bread (ribollita means “reboiled” in Italian). You can prepare it in a pot following a more traditional method, but here, a pressure cooker makes it possible to cook dried beans relatively quickly without having to soak them. Thanks to a quick sauté in olive oil, the vegetables become silky and almost disappear into the soup. If you’d like to add leftover cooked vegetables, throw them in with the greens at the very end so they don’t overcook.
Pressure Cooker Chicken Soup With Lemon and Rice
Lightly thickened with egg yolks and sour cream, this comforting soup is both deeply satisfying and springy-bright. Choose the amount of lemon juice that’s right for you: Using a half cup makes an assertively tart soup, while the smaller amount gives a gentler result. This soup is a really excellent way to use up leftover rice. Any kind of cooked rice will work, though white jasmine and basmati are particularly nice. Finish the soup with a big hit of dill for freshness, but other soft, fresh herbs of your choice would also be welcome. Find the slow-cooker version of the recipe here.
Pressure Cooker Chicken With 40 Cloves of Garlic
Typically, chicken with 40 cloves of garlic needs to cook for a long time to mellow out all that garlicky sharpness, but in this recipe, a pressure cooker softens and sweetens the garlic in record time. Still, 40 cloves is for the most dedicated garlic lovers, so feel free to reduce the quantity if you like; the recipe will work all the same. The addition of beans to the classic dish makes it a one-pot meal. The chicken skin won’t be crisp at the end of cooking, so if that bothers you, discard it afterward — it will have done its duty, imparting deep chicken flavor to the dish — or you could place the thighs on a baking sheet and set them under the broiler to brown just before serving.
Slow-Cooker Baked Beans With Chorizo and Lime
Beans stewed with pork, tomato and something sweet is a traditional side dish at potlucks. This easy slow-cooker version is uncommonly kicky and bright, flavored with spiced Mexican-style chorizo, cilantro and lots of lime juice. Use cooked, smoked or cured chorizo, but don’t use dry-cured Spanish-style chorizo, which is a different kind of sausage altogether. There’s flexibility built into this recipe: If you like slightly sweet baked beans, use the larger amount of sugar. If you prefer a result that’s barely sweet, use the smaller amount. Likewise, the lime juice can be assertive or gentle, so use the larger or smaller amount to your taste. You may be tempted to add more liquid to the slow cooker, but resist the urge. The onion and sausage release liquid when cooking, so if you add more you will end up with bean soup instead of baked beans.
Slow-Cooker Braised Pork With Prunes and Orange
This tart-sweet braise is inspired by porc aux pruneaux, a classic French dish, which usually involves soaking prunes in tawny port before adding them to a sauce for pork. Here, the prunes are soaked in a mix of vinegar and brown sugar, a less expensive way to amplify their mellow sweet-sour flavor. (But by all means, use tawny port instead of the vinegar-sugar combo if you like!) This slow-cooker version employs a quick microwave roux for just a bit of thickening power, and is fragrant with orange zest and tart from a generous amount of sherry vinegar to balance the richness of the pork and dried fruit. Serve pork and sauce over polenta or with seeded bread.
Pressure Cooker Pork With Citrus and Mint
In this recipe for a Thai-inspired salad, made for a 6- to 8-quart electric pressure cooker, crispy pork, flavored with fish sauce and lime, is paired with sweet and juicy pomelo (or use grapefruit) and heady fried garlic chips. If you’d rather make this in a slow cooker, you can; it'll take 5 to 7 hours on high. (You can also make it in a stovetop pressure cooker, by trimming a few minutes off the cooking time. The stovetop versions tend to operate at a slightly higher pressure, cooking food more quickly.)
Slow Cooker Cranberry Sauce With Port and Orange
This classic, sweet and tangy cranberry sauce tastes complex but is quite easy to make. The slow cooker method saves in-demand stovetop space for other Thanksgiving dishes, and the sauce keeps well in the refrigerator for at least one week.
Slow Cooker Chicken With 20 Cloves of Garlic
This weeknight-friendly version of the French classic — chicken with 40 cloves of garlic — has half the amount of garlic, because a slow cooker doesn’t get quite hot enough to mellow out 40 whole cloves. This dish cooks on high for three hours, but you can lengthen the cook time to six hours using the low heat setting. In that case, cut the garlic further to 15 cloves, because it may taste a bit stronger when cooked at that lower temperature. The beans end up pleasantly soupy, in a sauce rich with chicken juices and wine. The herbs stirred in at the end impart a welcome freshness. This is best served in shallow bowls, with good bread on the side.
Slow Cooker Ribollita With Smoked Mozzarella Toasts
This classic Italian vegetable soup is a wonderful way to use up stale bread and leftover vegetables — and can be prepared in a pot, in a pressure cooker, or in a slow cooker. With the exception of sliced sandwich bread (which is too flimsy), any crusty bread will work here: sourdough, ciabatta, multigrain and so on. (Since you’re toasting it, it’s not necessary for the bread to be stale, but it certainly can be.) The olive-oil-rich sautéed vegetables melt into the soup as it simmers, but you can throw in other leftover cooked vegetables at the end, with the greens.
Slow Cooker Shortcut Chicken Pozole
Part of the joy of pozole is topping it generously and exactly as you like, and this take on the original dish is no exception. Traditional red pozole often requires toasting and then puréeing dried chiles for a flavorful broth, but this version relies on canned chipotles in adobo sauce. Adjust the chiles to your taste: more if you like it, less if you don’t. This brothy, smoky-spicy chicken soup is sensational with crunchy add-ons like crushed chips, shaved cabbage and red onion. The pressure-cooker version of this recipe is available here.