Citrus
1591 recipes found
Beet Salad With Celery and Pomegranate
It’s nice to make this beet salad in winter when pomegranates are available. For the best result, cook your own beets — simply boil or roast them any time you have a free moment, even a day or two ahead. Then, slip off the skins while the beets are still slightly warm. Slice them just before you make the salad. Sumac, available in Middle Eastern grocery shops, adds tartness, as would a spoonful of pomegranate molasses. To serve, toss with chopped celery and mint, then garnish with pomegranate seeds. It’s a feast for the eyes.
Easy Apple Tart
For an easy, satisfying fruit dessert, phyllo dough is just the thing. You don’t have to make the pastry for a very flaky result. Here, it’s topped with spiced sliced apples and painted with extra-virgin olive oil instead of the usual melted butter. Still, use butter if you prefer, and feel free to experiment with cigar shapes or phyllo turnovers.
Sheet-Pan Eggs With Croissant Bread Crumbs
For an effortless way to prepare a full breakfast for a crowd, turn croissants into golden, crispy crumbs to serve as a bed for oven-baked eggs, fresh spinach and tangy feta. The crumbs toast as the eggs cook and the spinach wilts. If you prefer your eggs over easy, bake them for only 9 minutes, just until the whites have set. Scale the recipe up or down depending on the number of guests, or vary the toppings to suit your preferences.
One-Bowl Lemon and Olive Oil Cake
This standalone lemon cake needs no adornment; no glaze or drizzle, no syrupy soak (just a light dusting of powdered sugar if you want it to be beauty contest-ready) – yet it practically oozes with glowing citrus flavor, thanks to the fruity olive oil, tangy yogurt and a dash of piney nutmeg that highlight the various facets of lemon’s character. White chocolate and almond flour add hints of the nutty richness and velvety crumb of an almond torte to what looks like a simple yellow cake. Always seek out organic lemons for zesting, as conventional lemons can be coated with a wax you shouldn’t eat.
Rum Cake
An old-fashioned family favorite, this buttery, moist rum cake is made even richer with a soak of butter, sugar and rum. Orange zest in that glaze then gives it an additional burst of flavor, making it extra special – the kind of cake that breaks out of the holiday mold and gets served at every gathering to come.
Spiced Orange Duck
These braised duck legs — spiced with ginger, thyme, anise and orange — are festive and ideal to cook ahead. Unlike traditional orange duck, which is cooked pink and served in a syrupy sauce, this version is savory, fragrant and confit-tender. Make sure to top up the pot with stock if it looks like it’s drying up at any point (don’t be fooled into thinking your pot has enough stock just because you see plenty of the fat that will render during the braise). And do save the duck fat for something specialwhen you spoon it off at the end. If you’re making the dish ahead and reheating it, add the fresh orange juice right before you serve.
Mulled Beer
Flipping the idea of a cold one on its head, mulled beer is served hot and infused with fragrant warming spices — cinnamon, allspice, clove and star anise — with maple syrup for sweetness, Cognac for fortification and orange (in both peel and juice form) for brightness. The resulting drink is festive and warming, ideal for cold weather celebrations. When choosing a beer to mull, reach for something that isn’t too bitter or hoppy, such as a Belgian-style wheat ale (witbier), Hefeweizen or a low-hop amber ale.
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Lemon Sugar Cookies
Using lemon juice and zest in both the cookie dough and sprinkled over the glaze gives these slice-and-bake sugar cookies a bright citrus flavor.
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Amaretto Sour Lemon Bars
Top buttery shortbread with a sharp amaretto-spiked lemon curd, swoops of pillowy Italian meringue, and syrupy cherries for a zesty dessert.
White Bean Dip With Cumin-Chile Oil
This silky white bean dip has a crowd-pleasing, hummus-like appeal, but it’s seasoned with toasted cumin, lemon zest and chile flakes instead of tahini. Drizzling warm cumin oil over the top brings out the earthy flavor of the beans and adds a richness that makes the dip even more velvety. You can make the dip up to five days ahead (store it in the fridge), but don’t add the cumin oil until right before serving for the most pronounced contrast of flavors and textures.
Cranberry-Orange Chicken
Cranberries make the perfect foundation for a sweet-and-sour chicken skillet that is appropriate for the holidays, or any day of the week. First, chicken thighs are seared until browned, then schmaltzy, cinnamon-spiced cranberries are slowly simmered in freshly squeezed orange juice, alongside melt-in-your-mouth orange slices and sweet shallots. The chicken returns to the cranberry mixture, simmering gently, then gets drizzled with honey and caramelizes under the broiler until the skin crisps for an irresistible bite. Spoon the tart, sweet and jammy sauce all over the chicken, and pair with an optional glass of crisp white wine.
Sambal Oelek
The best thing about making sambal oelek yourself — besides the fact that the finished result is much more nuanced and complex than what you can purchase in stores — is that you can tailor it to your taste. Add more tomatoes and fewer chiles if you want it less spicy; leave out the nuts if you like (although they do add a nice body and nuttiness to balance out the spice and salt). Use this sambal oelek, which was adapted from Zulfikar Fahd, the chef and owner of Java Bali Kitchen, a Indonesian pop-up restaurant in Toronto, as an ingredient in other recipes or on its own as a bright, punchy condiment to complement any number of mains. (Try it with fried chicken!)
Nasi Lemak
Nasi lemak is the name of a Southeast Asian coconut rice that’s fragrant with lemongrass, pandan leaves, ginger, galangal and spices, though sometimes you’ll see it referring to a meal that includes ikan bilis (crispy fried dried anchovies with peanuts), hard-boiled eggs, sliced cucumbers and sambal oelek. The latter presentation of nasi lemak, which is the recipe that follows, is common in Malaysia and Singapore, according to Zulfikar Fahd, the chef and owner of Java Bali Kitchen, an Indonesian pop-up restaurant in Toronto. A more Indonesian iteration might pair nasi lemak with chicken, sweet tempeh or an omelet. All of which is to say that this gorgeous, easy coconut rice will perfume your home and be a wonderful anchor to your meal.
Kaab el Ghazal (Gazelle Horn Cookies)
Kaab el ghazal, also known as gazelle horns, are cookies beloved by many Moroccans and are typically shaped like a crescent, mimicking the curve of a gazelle's horn. They are made from a fragrant almond-based dough, flavored with orange blossom water and a hint of cinnamon. In this version, the dough is coated in sesame seeds before baking, giving these gluten-free cookies a distinctive nutty flavor and a subtle chewy texture that contrasts beautifully with the soft, aromatic filling inside. Often enjoyed with tea, these cookies are a staple during special occasions and celebrations such as Eid al Fitr, which marks the end of Ramadan. Traditionally, blanched almonds are ground at home in a food processor, but this recipe simplifies the process by calling for store-bought almond flour.
Biscochitos
Even as New Mexico’s official state cookie and an important Christmas tradition in Hispanic and Latin American cultures, biscochitos might not seem to have anything outlandish or fancy about them, at a glance — that is, until you take a bite. Full of dynamic flavor and a delicate texture that is so pleasant to eat, over and over again (they’re hard to resist), these anise-studded, orange-and-vanilla-scented bites are perfect to package as a gift, to leave out for guests to snack on or to serve alongside cajeta ice cream or a rich butterscotch pudding as part of an important holiday meal. You might also try them alongside your favorite celebration drink, like rompope, ponche or a simple hot chocolate.
Lemon-Turmeric Crinkle Cookies
Delivering warmth from turmeric and brightness from lemon zest, these golden crinkled cookies feel (and look) like sunbeams breaking through clouds. Imagine powdered doughnuts run through with Fruit Loops cereal milk on a Saturday morning. In fact, these soft, crisp-edged cookies are lovely for breakfast, but don’t restrict their bright, sunny disposition to a specific time of day: Pair them with a glass of milk or cup of herbal tea, whether as an afternoon pick-me-up or a not-too-sweet finish to any meal.
Orange Ricotta Crepes
Knowing how to make crepes is a great back-pocket trick, letting you whip together a lovely dessert (or breakfast, or even afternoon snack) in not very long at all. This orange-ricotta version is best prepared in advance, even the day before. (If you do, stack crepes, wrap and refrigerate.) Count on one or two crepes per person. Spread each with filling and fold into quarters well in advance of serving.
Cranberry Ricotta Cheesecake
Jammy tart-sweet cranberry sauce gives way to cheesecake fluffy with ricotta, which also gives this dessert a fresh-cheese milkiness that pairs perfectly with the tart fruit. Citrus zest and juice tie all the flavors together and give the whole dessert a holiday party vibe. The filling comes together quickly in a food processor, which purées the ricotta to smoothness. You can skip the cranberry topping to enjoy this cheesecake any time of year. Simply serve it on its own or with any fruit that’s in season. Despite the precautions taken in the recipe below, the top still may split and that’s OK. The cheesecake will still taste great and the cranberry topping will hide the cracks.
Gregory Gourdet’s Carrot Salad With Oranges and Cashews
I love how sweet carrots get in a hot oven, becoming this perfect, creamy foil for tart dressing and crispy, crunchy textures. I don’t even peel them in this recipe, to preserve the extra nutrients — give me all the beta carotene and vitamin A — and OK, because it’s easier that way. While I roast the carrots for this recipe, adapted from my cookbook “Everyone’s Table” (Harper, 2021), I char a couple of chiles on the stovetop burner, which add extra flavor and some heat to the simple dressing of fish sauce, lime, and the garlic and shallots roasted and plucked from the pan of carrots. Juicy oranges cool things down and cashews provide crunch and some lovely fat.
Maple-Roasted Squash With Charred Lemon
This colorful roasted squash dish is both bracing and sweet. Charred bits of lemon balance the maple syrup, which almost candies the squash as it roasts, while cardamom and coriander add a perfumed, sophisticated touch. Using a mix of winter squashes will give you the most interesting flavors and textures since they’re all a little different. Any combination of delicata, butternut, honey nut and kabocha works very well. The only variety to avoid is acorn, which has a starchier texture that doesn’t absorb the syrup as well as the others.
Roasted Beets With Hazelnuts and Honey
Behind the rich, jewel-toned palette of this cheerful dish is the sweet, tangy, earthy flavor of beets and a buttery crunch from hazelnuts. A feast for the eyes, this refreshing starter or side also awakens the palate. Labneh packs a bit more zing than sour cream and balances the sweetness of red and golden beets touched with honey. The sumac (or a simple squeeze of lemon juice) and lemon zest brighten and lift everything up. The foil packets for cooking the beets not only make for easy cleanup; they trap steam while roasting to yield the most tender and flavorful beets. All the components can be made ahead at least 1 day before serving (see Tip).
Green Beans With Lime and Red Onions
Snappy and bright, these green beans are ready in minutes and full of tangy lime, garlic and coriander. The streamlined technique makes these very easy to do in one pan. Just add the beans and a little water to the skillet to steam them. Then, after the water cooks off, add the oil and aromatics and sauté until the garlic turns golden at the edges and the beans absorb all of the flavors. These beans are great both warm and at room temperature, so feel free to make them a few hours ahead, and garnish with herbs and onions just before serving.
Cabbage and Mandarin Orange Winter Slaw
Full of surprises, this sweet, savory, spiced slaw is a perfect festive side that’s quick to make. Shredded cabbage, fennel, scallions, mandarin oranges and a whole lime create a fragrant base that gets tossed with a crunchy spiced oil seasoned with makrut lime leaves, coriander and cumin. The spiced oil is made first, so it has time to cool before dressing the slaw; you’ll have time to slice your salad ingredients while the hot oil cools. The toasted spices add a fragrant crunch to sprinkle on top. Makrut lime leaves add an extraordinary citrusy aroma with a slightly floral note that makes the slaw truly special. If you can’t find them, substitute with an extra fresh lime. The slaw is best served right away, but can be enjoyed the next day; just strain any liquid and refresh with a few tablespoons of olive oil.
Cranberry Orange Muffins
Tangy cranberries and zesty orange are a classic pairing, and they both shine in these perfectly domed muffins. Soft and fluffy, the muffins are dotted with a generous amount of bright red cranberries, and topped with an optional glaze packed full of even more orange flavor. You can opt for fresh or frozen cranberries, simply increasing the bake time by a few minutes if using frozen berries. This recipe makes a tidy dozen, and they keep well on the counter for a few days, or can be stored in the freezer in an airtight container for up to one month.