Citrus
1591 recipes found
Citrus Salad With Fennel and Olives
An orange salad can be a simple affair. Add sliced oranges, a few black olives and a drizzle of oil, and it’s a winning combination, known throughout the eastern Mediterranean, southern Italy and perhaps especially in Morocco. You can up the interest factor in any number of ways. Add thinly sliced fennel and red onion, some arugula, mint or basil leaves, a sprinkling of red pepper, a pinch of wild oregano or a little flaky salt. The salad needn’t be restricted to only navel oranges. In season, blood oranges, Cara Cara oranges or grapefruit are welcome to join.
Blood Orange Poppy Seed Window Cookies
The classic linzer cookie provided inspiration for this sandwich cookie. You’ll want to roll out the dough on a silicone baking mat or sheet of parchment paper, removing the excess, rather than trying to move each cookie, which might distort its shape. The added bonus is that you can also slide them onto a baking sheet should the dough warm up too much, and chill it until it’s workable again. You can fill these window cookies with any kind of marmalade, jam or preserves — even lemon curd. If using any of the first three, warm the filling in the microwave, adding a dribble of water if very thick. Strain through a sieve to remove the solids, if you want.
Strawberry-Lemon Loaf Cake
This cake is summer in a loaf pan. When baked, strawberries can become sour and a little gummy. Here, berries are macerated with sugar first to remove some of their liquid and concentrate their flavor. (Don’t use frozen strawberries. Keep those for your smoothie!) The lemon icing adds a nice finish, to balance and bolster the cake’s tart-sweetness. Have it as dessert or a snack, but it’s especially good at breakfast with hot coffee or tea.
Mexican Buñuelos With Piloncillo Syrup
These buñuelos, which are made by deep-frying dough shaped like a disk, are typically eaten year-round as a street food in Mexico. But buñuelos are most popular around the Christmas season when many people make them on Nochebuena, or Christmas Eve. The ingredients in buñuelos vary depending on the region, but this version is adapted from Mely Martínez, a food blogger and the author of “The Mexican Home Kitchen: Traditional Home-Style Recipes That Capture the Flavors and Memories of Mexico.” The dough is rolled out flat, and though it’s not called for here, can be laid on an inverted bowl covered with a pastry cloth or parchment to stretch it even thinner (similar to when women flattened the dough on their knees) to make a crispy, paper-thin buñuelo. The finished buñuelos are topped with granulated sugar and spiced syrup made with cinnamon, anise, orange zest and piloncillo, a raw form of cane sugar.
Marmalade Sour
Pescado Frito (Fried Red Snapper)
Fishing is an extraordinarily complex issue in Puerto Rico. Much of the seafood eaten doesn’t come from the island’s own waters, in part because of arcane legislation that controls fishing rights. And yet, whole deep-fried fish is a staple on the island, particularly along the west and southwest coast. There, you’ll find red snapper, simply marinated in adobo, fried and served with tostones, avocado salad and white rice. It is, in my opinion, the absolute best way to enjoy a whole fish. The frying turns the head and the tail into a crunchy fish chicharrón, and the skin and flesh cook evenly, keeping the flesh moist and the skin crisp. While bones are often a concern for those uncomfortable eating whole fish, there’s a simple solution: Eat it with your hands. Your fingers will do a much better job of finding bones than your fork will, and the experience is more visceral, and delicious.
Whole Fish With Soy and Citrus
For those curious about cooking a whole fish but nervous to try, this skillet method is as simple as cooking a chicken breast. Meant to work with a larger fish, such as a snapper or black bass, this method, which keeps the skin and bones involved, prevents overcooking and drying out (plus it's more fun to eat). Basted with a citrusy browned butter-soy mixture, which also acts as a sauce once the fish is cooked, this one-skillet dish needs little more than some spriggy, fresh herbs for nibbling on alongside, but feel free to serve with a big leafy salad, bowl of rice or thick-cut toast.
Mofongo
Easily the most popular classic Puerto Rican dish, mofongo is flavorful, satisfying and layered with history. The ingredients and process reference the island’s Indigenous and African roots alongside Spanish flavors. While this preparation uses chicharrón or pork cracklings, you can easily make it vegan by omitting the pork and adding a little extra garlic and olive oil. The trick to great mofongo is to work quickly: Heat your garlic and olive oil mojo while your plantains are frying, and smash everything together as soon as they’re done. You can stuff mofongo with seafood or roast pork, if you like, and serve it with guiso, a flavorful, sofrito-scented tomato sauce, or even use it to stuff a Thanksgiving turkey. The included recipe for guiso is optional but recommended, as it adds dimension and moisture, particularly for a vegan preparation.
Stamped Citrus Shortbread
Use cast-iron cookie stamps to leave imprints on this beautifully textured shortbread, which is flavored with tangy orange and lemon zests. The stamps, which are available online, are a fun way to shape and decorate cookies without much effort. (Don’t be afraid to be generous with the flour, on the cookie balls and on the stamps themselves, shaking off excess so you still get a clean imprint.) But if you don’t have stamps, you can roll and cut the dough using a simply shaped cutter, or roll the dough into a log for slice-and-bake cookies.
Crunchy Chickpeas With Sesame, Cumin and Lime
It's a bit more work than just tossing chickpeas, oil and spices together onto a sheet pan, but dry-roasting the beans first, then stirring them into oil that's been infused with spices encourages the seasoning to cling to the bean. Here, nutty sesame seeds are combined with earthy cumin before being tossed with roasted chickpeas and a little lime zest for brightness. They make a nice addition to a charcuterie plate or as a topping for roasted vegetables such as carrots or baby turnips. They also make a great high-protein snack for kids of all ages.
Broccoli Toasts With Melty Provolone
A beautifully assembled toast can make a lovely light dinner. In this version, blanched broccoli is cooked in olive oil that's been infused with garlic and anchovies (always optional) until it’s very tender, then it’s piled onto toasted bread. Grated extra-sharp provolone, which is a nice complement to the mildly sweet broccoli, is sprinkled on top, then the toasts are broiled until the cheese is melted and golden brown. You can use cauliflower, broccoli rabe or thickly sliced sweet peppers in place of the broccoli, but be sure to cook your vegetables until they are velvety soft — it provides a nice contrast to the crunchy bread. While these toasts work well on their own, they make an equally good accompaniment to roast chicken or grilled fish.
Broiled Salmon With Chile, Orange and Mint
A butter-flavored sauce with vibrant citrus and herbs brings an easy elegance to your weeknight salmon. Red-pepper flakes give off a subtle heat — feel free to add more if you like — while orange zest and fresh mint cut the richness of this superbly fatty fish. A crisp green salad or sautéed asparagus would work well alongside, as would a glass of rosé.
Creamy Blue Cheese Dip With Walnuts
Blue cheese can be a polarizing ingredient, but the sweetness of toasted walnuts rounds out the sharpness of the cheese in this creamy dip. If serving this dip to friends, surround it with large pieces of cabbage, sliced celery sticks and a sleeve of saltine crackers — and make extra, because it can disappear quickly. But it’s built for more than entertaining guests: Slather it on a potato bun in a chicken cutlet sandwich, or use it to dress up a BLT.
Watermelon Juice
Broccoli-Dill Pasta
Bryant Terry, an Oakland, Calif., chef with two young daughters, developed this recipe to make eating broccoli a treat. It worked: Blanched and puréed with lemon, garlic and a little of what he calls “umami powder,” the broccoli transforms into a deeply flavorful vegan spread that’s also highly adaptable. Thin it with pasta water and toss it with hot noodles, as seen here, or scrape it into a bowl as a dip for crudités. Spread it onto a thick piece of toast and cover it with sliced radishes, dill and crunchy salt. Use some to drown a softly poached egg, drizzle with olive oil, and eat with a spoon, or to dress warm white beans, then shower them with black pepper and grated cheese. Whatever you do, don’t skip rinsing the broccoli with cold water after you blanch it; the step keeps the spread a vibrant green.
Chicken Strips With Rice, Oranges And Dried Cherries
The Easiest Lemon Curd
Using a microwave to cook lemon curd streamlines the entire process, and eliminates the need to stand over the stove whisking constantly. The result is silky-smooth and as tart as you like. Use the smaller amount of sugar for a puckery curd, and more for something with greater balance. Once you get the technique down (and it may take some finessing since everyone’s microwave is a bit different), you can vary the citrus, substituting lime or grapefruit for lemon, and seasoning it with makrut lime leaves or Campari (see Tips). Curd will keep in the fridge for at least five days; serve it with cookies or fruit, fold it into whipped cream to make lemon mousse or spoon it into a tart shell for a glossy lemon tart.
Rum Punch
Said out loud, the rough recipe for Trinidadian rum punch hints at the rhythm of the Caribbean: One sour. Two sweet. Three strong. Four weak. A dash of bitters. A sprinkle of spice. Served well chilled, with plenty of ice. An easy-drinking cocktail, this punch gets its deep notes from punchy lime and woodsy-sweet nutmeg. Like many spirits of yesteryear, Caribbean rum tells a greater story — of colonialism and sugar plantation slavery, as well as the enterprise of the West Indian people. In this big-batch recipe, the complex flavors bloom into a bright, expressive libation that truly goes the distance.
Seared Grapefruit With Ginger Maple Syrup
I call these seared ruby red grapefruit rounds “pancakes,” not because there is any batter involved, but because I serve them warm, with maple syrup that I spike with fresh ginger juice.
Dolester Miles’s Lemon Meringue Tart
The celebrated pastry chef Dolester Miles learned to bake in a small town called Bessemer, outside Birmingham, Ala. She took the tastes of desserts passed down from her mother and her aunt, and re-worked them with the techniques she has picked up in her more than 30 years at the Birmingham restaurants Highlands Bar & Grill, Chez Fonfon and Bottega. This lemon meringue tart, reminiscent of a Southern icebox cake but with a French feel, is a perfect example. She stirs in white chocolate to give the curd a luscious mouth feel, and finishes it with a drift of soft Swiss meringue toasted with a blowtorch. A few seconds under the broiler will work, too. She cautions cooks never to take their eyes off the tart during that final step. “It’ll get away from you fast,” she said.
Sole With Fennel and Blood Oranges
I like to serve this with baby potatoes or fingerlings, which I cook in salted boiling water before I begin the fish, then drain and keep warm in the covered pot.
Kale and Brussels Sprouts Salad With Pear and Halloumi
Salty, fried halloumi cubes are the star of this bright, lemony kale and brussels sprouts salad. Crispy, melty and squidgy all at once, they are delightfully textural. Though the kale and brussels sprouts mix can sit in the fridge for a few hours before serving, for best results, you should fry the halloumi just before you plan to eat.
Brown-Butter Poundcake
This rich and nutty loaf is deeply flavorful and incredibly tender owing to plenty of brown butter and toasty hazelnuts. A thin layer of crackly lemon icing lightens and brightens it. Enjoy this cake with a cup of tea in the afternoon, or top it with cream and berries for a delicious dessert. Either way, you may find yourself sneaking a little slice every time you walk by the plate.
Skillet Fried Plantains
Exceptionally ripe plantains are key in this recipe from Ricky Moore, the chef at Saltbox Seafood Joint in Durham, N.C. The chief indicator of a plantain’s ripeness is its color and texture; the darker and softer the fruit, the sweeter its meat. For this recipe, which is not unlike maduros or dodo, opt for fruit that are as black and as soft to the touch as possible. This will likely require some in-home ripening, as most store-bought plantains are sold firm and unripened, in shades that run the gamut from dark green to pale yellow. To ripen them at home, store plantains in a loosely closed paper bag in a warm, dry place. The inclusion of fresh lime juice to the finished dish adds a bracing zing of citrus, which pairs wonderfully if you enjoy the plantains with Brown Stew Pork Shoulder, as the chef does.