Citrus
1591 recipes found
Chicken Paillard With Black Olive Tapenade
Paillard is the French word for a thin slice of meat that cooks quickly. (Sometimes, a thicker piece of meat is pounded with a mallet to make it thinner.) This recipe is an easy way to make a chicken paillard without much pounding. Essentially, you butterfly a boneless, skinless chicken breast, slicing horizontally to make a flat, heart-shaped breast, then pound it lightly. Unfortunately, a chicken breast is often dry and tasteless, but it doesn’t have to be. Seasoned and cooked correctly, it should be tasty and moist. A dab of tapenade, a traditional Provençal black olive paste, makes a perfect accompaniment.
Marcella Hazan’s Roast Chicken With Lemons
When Marcella Hazan died in 2013, The New York Times invited readers to share their favorite recipes from her books. While her tomato sauce with butter and onion was the clear favorite, this astonishingly simple roast chicken and her Bolognese sauce were close runners-up.
Almond Cake With Saffron and Honey
This is a lovely moist cake that keeps well and may be made several days in advance of serving. Stored well wrapped and at room temperature, its flavor only improves. For best results, grind blanched almonds to make your own almond meal. If you wish, accompany with a little whipped cream or vanilla ice cream.
Skillet Chicken and Rice With Anchovies and Olives
This one-pan meal is inspired by the flavors of pasta con le sarde, a classic Sicilian dish made with sardines and fennel. Anchovies take the place of sardines here, for a more assertive, punchy flavor. The brininess of the anchovies and olives is rounded out by the sweetness of the sautéed fennel, orange juice and golden raisins, which plump up beautifully as they cook. Serve with a Sicilian white wine and simply dressed arugula.
Cornmeal Pine Nut Cookies
Light and buttery, these tender cookies have a subtle corn flavor and a texture similar to ladyfingers or madeleines. They keep well and are just as delicious with a pot of tea.
Roast Chicken With Crunchy Seaweed and Potatoes
Two types of seaweed add flavor and crunch to this otherwise classic golden, roast chicken. A lemon-scented compound butter seasoned with dried red dulse (a mild type of seaweed) adds richness and a mineral, saline character to the bird, which is roasted with kelp and potatoes. As the chicken fat renders, it coats the vegetables, bronzing the potatoes and making the kelp as crisp as seaweed snacks. You do need to plan ahead to source the seaweed and marinate the chicken, but the reward is a robust, one-pan chicken dinner that hits all the right savory notes.
Winter Citrus and Red Chicories Salad
A crisp colorful salad in the dead of winter can make a meal feel luxurious. Radicchio and its crimson cousins in the chicory family, Chioggia, Treviso and Tardivo, make an eye-popping display with red citrus like blood orange and ruby grapefruit. The combination of slightly bitter leaves and sweet juices is utterly refreshing. Here's our video showing how to peel the citrus.
Gin: Tom Collins
Herby Farro With Butternut Squash and Sour Cream
The herb and chile paste that seasons rice in arroz verde is also a great match to nutty farro and sweet butternut squash. As everything bakes in the oven, the garlic and onion lightly steam, the herbs wilt, and the farro tenderizes while maintaining its signature chew. Fresh lime zest and juice perk everything up. This dish is great with salmon, pork or chicken — or, skip the sour cream and this becomes a hearty, vegan main that partners well with black beans.
Kenneth McCoy’s Old-Fashioned
McCoy’s old-fashioned strikes a balance between the muddled fruit and minimalist models.
Braised Lamb With Egg and Lemon
For a springtime stew, this classic Mediterranean lamb braise is perfect. Tart with lots of lemon juice and enriched with egg yolks, it’s especially good with succulent young lamb. For optimal flavor, it's best to make the stew the night before. Most gourmet food shops and Italian delis sell fregola, a large couscous-like pasta from Sardinia.
Pink Grapefruit, Avocado and Pomegranate Salad With Nasturtium Flowers
Sea Scallop Salad with Meyer Lemon and Pomegranate
Khoresh Karafs (Persian Celery Stew With Lamb)
Most types of Iranian stew, known as khoresh or sometimes spelled khoresht, take hours to prepare and yet more hours to cook. Not this one. Karafs means celery, so here a whole head of crunchy, pale green stalks and two bunches of herbs simmer alongside lamb (or beef) for just under an hour. The sweet flavor of caramelized onions provides the base note to a funky green broth tarted up with lime and lemon. Seasoned with turmeric and saffron, the stew takes on a golden hue. A shallot, sliced and fried until crisp, makes a fine garnish, but is optional. Not optional: a side of buttery steamed rice.
Chícharo Pea-queño
Dawn Kinstle, a bartender at Lot 2 in Brooklyn, devised this punningly-named cocktail, in which juice from the pods of English peas is combined with tequila, mint, lime and just a touch of salt to bright, refreshing and gorgeously green effect. Making the pea-pod juice is simpler than it sounds, though it does require the use of an extraction juicer: you just juice the pods and then strain the liquid. Kinstle favors just four or five grains of gray sea salt to finish the drink.
Bush's Blarney
The Louisville Sling
Sweet Vermouth Slush
Spoon and serve this vermouth-orange slush as is for a lower-A.B.V. drink or top each portion, affogato-style, with a drinker’s choice floater of hard spirit. Tequila, gin, brandy, bourbon or mezcal all work well. The key to prolonging the cocktail’s icy texture is to make sure every element is chilled: Pop whatever liquors you plan to pour over top into the fridge when you put the slush in the freezer. This simple, plan-ahead move will keep your final drink from melting too fast.
Olive Oil-Walnut Cake With Pomegranate
Extra-virgin olive oil gives this easy cake richness and a tender crumb. The cake keeps well for several days, as does the syrup, so it makes sense to prepare it in advance. However, wait to add the syrup until the day you serve it.
Braised Endives With Blood Oranges, Pistachios, and Ricotta Salata
Pomegranate-Orange Relish With Walnuts
Banana Upside-Down Cake
Like a cross between bananas Foster and pineapple upside-down cake, this homey dessert is topped with caramelized banana slices and crunchy walnuts. Cooking the brown sugar in a skillet before adding the fruit gives you a particularly deep, complex flavor. Because of the moisture in the topping, you’ll need to bake this cake a little longer than other, similar butter cakes. Underbaked cake will be soggy and apt to fall apart, but an ideal result will have a well-browned surface and dark, slightly crunchy edges.
Chicken Kebab, Turkish Style
Rice Fritters With Orange Blossom Custard
This is my take on the Tuscan dessert frittelle di riso. The custard makes these a very special dessert, but you can also just make the fritters, if you like, which makes them more of a snack. They go really well with coffee, either served as they are or with whipped cream.