Citrus
1591 recipes found
Baked Cod With Buttery Cracker Topping
Baked, stuffed fish is an old-school restaurant staple in New England; covered in lemony, butter-soaked cracker crumbs, it’s a wonderful way to eat mild white fish like cod or haddock. The dish has a long history and relies on two ingredients New Englanders have in abundance: fresh seafood and crackers, which are descended from sailors’ hardtack. Fannie Farmer’s 1896 “Boston Cooking-School Cook Book” has a recipe for cracker-stuffed halibut, seasoned with butter, salt, pepper and onion juice. Some modern versions use saltines, others use butter crackers like Ritz, and many enrich the crackers with crab meat. This recipe is an easy weeknight variation: Instead of rolling the fish up around the stuffing, which requires long, thin filets, it is generously covered in the stuffing and roasted until the cracker topping is toasted and the fish flakes.
La Quebrada Spritz
Austin Hartman of Montana’s Trail House in Bushwick, Brooklyn, sticks pretty close to the wine-bitters-bubbles template of the classic spritz with this simple drink. His main break with tradition is his use of the fiery agave spirit mezcal as a base. Wanting the liquor to play well with the other ingredients, he opts for the sweeter, softer Crema de Mezcal, from Del Maguey. “It still has some of the smoky, spice qualities of mezcal, but some of the sweetness that works well with the bitterness of the Aperol,” he said. At first, the mezcal delivers a bracing, spirited hit you don’t expect from a spritz. But after a few sips, it all calms down into an easygoing, refreshing whole.
Moroccan Chicken Salad
Just as a little saffron, garlic and paprika can conjure the flavors of Spain, so too will preserved lemons, cumin, mint and olives evoke Morocco. This salad and the accompanying couscous can be doubled or tripled to anchor a generous buffet. Both can be assembled a couple of hours in advance and set aside on a kitchen counter. Serve them at room temperature.
Birria Ramen
The leftover birria broth, or consomé, from a pot of birria is delicious and versatile, and can be repurposed in the kitchen in a number of ways. Use it like stock, to cook beans, and infuse them with all the flavors of the birria, or stretch it into another meal by dropping in some matzo balls to poach. If you’ve only got a little left, you can make a quick, comforting noodle dish, garnished with fresh herbs and a little onion. This recipe works well with instant ramen noodles, pulled from a package, though fresh noodles are great, too.
Broccoli With Lemon And Garlic
Birria Tacos
Birria is one of Mexico’s most beloved dishes, and eating it is a tradition, a way of life. A signature dish from Jalisco, it now extends through the entire country and north of the border. In this version from Oaxaca, goat or lamb is first marinated in vinegar to moderate its gamey flavors, then it’s cooked gently for so long that it falls apart. Guajillo chiles and aromatic avocado leaves coax delicate flavors from the meat and result in an intense, fragrant broth. The shredded meat is tucked into tacos here, but can also make its way into quesadillas and tortas. In every form, the meat tastes best garnished with chopped onion and cilantro, and chased with the broth mixed with a generous squeeze of fresh lime juice.
Dodo (Fried Plantains)
Fried, grilled, boiled, dehydrated and pulverized, sweet or savory, plantains are a staple of Nigerian cuisine. Dodo, as it is called in Yoruba, refers to fried sweet plantains. For the plantains to caramelize properly, use ripe plantains (the skin should be deep yellow and speckled with large black dots). If you can find only green plantains, you can seal them in a paper bag and let them ripen for 2 to 3 days. Cooking the plantains in hot oil brings out their caramelized sweetness, and a quick toss with pickled onions adds an acidic bite. Enjoy these sweet, tangy morsels on their own, or serve this dish alongside jollof, plain steamed rice, frejon or plain cooked beans.
Blueberry, Almond and Lemon Cake
A slice of this berry-dotted cake is perfect late in the morning, for afternoon tea or after dinner, with coffee. It keeps for up to three days in a sealed container, but is at its absolute best on the day it's made.
Japanese Curry Brick
This recipe for buttery curry brick comes from the cookbook author and teacher Sonoko Sakai, who wanted a homemade alternative to the industrial, store-bought cubes that make the thick, spicy sauce for Japanese curries. Sakai wanted to avoid palm oil, preservatives and artificial ingredients, so her version starts with whole toasted spices, ground into a fine powder and stirred into a gently browned roux of butter and flour. Feel free to play with the spice proportions — increase the chile powder for a hotter curry or the kombu for more sweetness. No matter how you tweak it, the best part about Sakai’s recipe is that it makes enough for several meals, and you can store the extra curry bricks in the fridge or freezer, so you’re ready to make a curry whenever you like (see the note below for instructions).
Chicken and Rice Soup
This soup is simultaneously cozy and fresh. It’s just the kind of thing you want to eat when you’re sick and seeking something that’ll perk you up and get you through it. The soup simmers long enough for the rice to start to break down so it thickens the soup. If you prefer a brothier soup that’s predominantly chicken and rice floating in broth, cook just until the rice is tender. Or if you want thick porridge, just keep simmering. (You can’t really overcook chicken thighs.) Lemon juice adds brightness, as does the lively mix of parsley, lemon, garlic and celery leaves strewn on top.
Orange Confit
This isn’t cooking; it's alchemy. You're taking pretty much everything in the orange except its form and replacing it with sugar, making even the peel edible. It's quite amazing, though it does take time. You can use this technique on all kinds of citrus. Blanching the fruit helps to remove the bitterness of the pith. Think of this as fresh orange candy or sugar in orange form.
Torticas de Morón
These delightfully sandy cookies originated in Morón, in central Cuba. Some recipes call for only four ingredients: flour, shortening, sugar and lime zest. But this one goes a step further, adding salt and vanilla to amplify the other flavors. The shortening is essential here, and traditional to the recipe. Pair a cookie with a little dulce de leche or guava paste, or serve them alongside a strong cafecito.
Spicy Beef Stir-Fry With Basil
This simple, delicious recipe for a spicy beef stir-fry comes from Leela Punyaratabandhu, a cookbook author who adapted it from Soei, a family-run restaurant in Bangkok. Using thinly sliced beef tenderloin means the dish is ready in just minutes, and you can adjust the heat to taste by reducing or increasing the number of fresh bird's-eye chiles. Made with fresh holy-basil leaves, the classic Thai dish is known as phat ka-phrao. If you can't find holy basil at a Thai market, Indian market or health food store, you could swap in more widely available Thai sweet basil (pictured), and make a dish of phat bai hora-pha. The dish could be one part of a larger meal or stand alone with some jasmine rice and a fried egg.
Olive Oil Lemon Curd
This dairy-free version of lemon curd is lighter than more traditional, butter-enriched versions, but is just as tart and creamy. The olive oil gives it a complex flavor that can range from herbal and grassy to earthy and mellow, depending on the brand. Mound this lemon curd into a tart, use it as a cake filling, pile it onto a Pavlova, or serve it as is, topped with berries or other fruit. It keeps for at least a week in the fridge and freezes well for up to 1 month. And you can even make it in the microwave (see Tip).
Mahi ba Somagh (Sumac Roasted Fish)
This flavorful and bright preparation of mahi, which means fish in Persian (not to be confused with mahi-mahi), comes together quickly. In keeping with the sour-leaning Iranian palate, a generous sprinkling of tart sumac and a drizzle of fragrant orange and lime juices coat butterflied whole fish. If your sumac has been languishing in the back of the spice drawer for some time, get a new jar. Over time, sumac loses its fragrance and punchy flavor and becomes bitter and bland. The key to successfully roasting the fish is to remove excess moisture by patting them dry with paper towels. Serve with a side of rice with tahdig, plain steamed rice or oven-baked fries and a simple salad.
Spicy White Bean Stew With Broccoli Rabe
Not quite a fridge clean-out situation, this extremely flexible stew can use up much of what you’ve got on hand. It’s vegetarian by nature, but feel free to start the pot with sausage, slab bacon or leftover ham if you’re feeling more omnivorous. If you can’t find harissa, use tomato paste and a pinch of red-pepper flakes for spiciness.
Pork Chops in Lemon-Caper Sauce
Here’s my favorite recipe in Toni Tipton-Martin’s excellent and invaluable “Jubilee: Recipes From Two Centuries of African American Cooking” (2019). It’s a remix of one that the chef Nathaniel Burton collected into his 1978 opus, “Creole Feast: Fifteen Master Chefs of New Orleans Reveal Their Secrets,” and one that Tipton-Martin glossed-up with lemon zest, juice and extra butter, a technique she learned from the restaurateur B. Smith’s 2009 collection of recipes, “B. Smith Cooks Southern-Style.” It’s a dish of smothered pork chops, essentially, made into something glorious and elegant. “The food history of Blacks in America has been a story of the food of survival,” she told me in an interview. “We need to start celebrating the food they made at work."
Qatayef Asafiri (Stuffed Semolina Pancakes)
Qatayef are synonymous with Ramadan. It is during this month that bakeries start making the pastry for these stuffed pancakes, and the lines spill into the street as people wait their turn to buy them. Golden underneath and speckled with bubbles on top, qatayef are cooked only on one side. They can be large or small. The large ones are normally stuffed with nuts or cheese and folded over, then fried or baked, and drenched in sugar syrup. The small ones, called qatayef asafiri (or little bird qatayef), are stuffed with a creamy filling, only half closed, then dipped in pistachio and drizzled with thick, faintly floral sugar syrup. The batter is very simple; the key is to make sure it is the right consistency, like that of heavy cream.
Citrus-Glazed Pork Chops With Gingery Bok Choy
Rich pork makes a perfect companion to tart oranges in this tasty weeknight meal. The bold, bright, citrusy sauce demands a robust cut of meat, so pick well-marbled, thick-cut pork chops with a nice fat cap. A dry rub of brown sugar creates a caramelized layer that lends depth to the pan sauce, and the gingery bok choy adds a delightful bit of freshness. This is quite a meal on its own, but you can steam some brown or white rice for a starchy side. Slice the pork to serve, and drizzle the pan sauce over everything.
Basic Herb Salsa
Serve this bright, simple sauce alongside any grilled fish, shellfish or meat. Use as a garnish for rice, quinoa or farro. Drizzle over roasted sweet potatoes, carrots and beets. Or spoon over poached eggs and hash.
Opor Ayam (Indonesian Chicken Curry)
This luxurious chicken stew from Java is a staple of the Indonesian kitchen, made by simmering the meat in coconut milk with curry paste and lemongrass. The chef Retno Pratiwi grew up eating the dish on special occasions in West Java, and continues to make it at her pop-up restaurant in Boston, always opting for drumsticks over white meat. Though the shallots are traditionally incorporated raw into the curry paste, Pratiwi prefers to caramelize them first to bring out their sweetness. It adds a little time to the process, but the final result is worth it.
Chicken With Artichokes and Lemon
If you like artichokes as much as I do, this recipe, often made at Passover by Jews from Morocco, is for you. You can use fresh or frozen artichokes, though trimming fresh artichokes is worth the effort for their delicate texture. To save waste, boil the trimmed artichoke leaves about 15 minutes until tender in water with a lemon, then enjoy them for lunch, dipping them into an easy sauce of yogurt spiked with a spoonful of Dijon mustard. Easily made in a frying pan, this tagine goes well with couscous, or a quinoa or bulgur pilaf, though that might depend on your Passover traditions, and Moroccan Jews do not allow rice or couscous. The dish can easily be made a day or two in advance and refrigerated or even frozen.
Watermelon and Grapefruit Salad With Tahini
This fruit salad is simple to make but thrilling to eat because it hits all the marks of a good salad in surprising ways. The base is crunchy-sweet watermelon and tangy-tart grapefruit. (If you can’t eat grapefruit, substitute orange sprinkled with lemon or lime juice.) These two fruits look similar, but taste different, and that is part of the fun of eating them together. Tahini is used like a nuttier, richer oil, and honey mellows the mix. The balance really depends on the quality of your ingredients, though, so adjust to taste until each bite races between sweet, savory, juicy and creamy.
Crema
Crema is thinner than sour cream, a little more tangy and slightly salty. You can sometimes find it in stores, but it’s very simple to make at home by combining sour cream with heavy cream and lime juice (you could use buttermilk instead) and allowing it to set up at room temperature for a few hours, until it turns into a kind of liquid velvet. It’s marvelous with fish tacos, as a dressing for hot slaw, or drizzled over roasted carrots or sweet potatoes. Once you start using it, you will use it all the time.