Citrus
1591 recipes found
Thai Red Curry Noodles With Vegetables
Think of this dish as red curry noodles, version 2.0. By doctoring up jarred red curry paste with fresh chile, garlic, ginger, lemongrass and spices, this dish gets a much more complex, intense flavor than the usual version. Once you have all the ingredients at the ready, the dish comes together quickly. And you’ll have enough leftover curry paste to make this again, even faster the next time. Omit the fish sauce (use soy instead) and egg to make this a vegan dish.
Nectarine and Peach Jam With Lemon Verbena
This is refrigerator jam, allowing you to skip the fuss and time of canning. Here, you’ll use a method from Christine Ferber, one of France’s eminent jam makers. She calls for macerating the fruit in sugar overnight so the juices release, then straining the liquid from the bowl and cooking that down to a syrup before re-adding the fruit. That allows you to cook the fruit less, retaining a better texture and fresher flavor. It works beautifully with this combination of peaches and nectarines spiked with lemon verbena.
Frejon (Beans in Coconut Milk)
A simple dish of cooked beans puréed with coconut milk, frejon is an ode to the coastal city of Lagos and its rich cultural diversity. Typically served with a seafood stew, it is accompanied here by a vibrant, chunky tomato sauce laced with the heat of habanero, the richness of red palm oil and a hit of umami from dried crayfish, which is optional but highly recommended. A garnish of garri (coarsely ground and dehydrated cassava) adds some necessary texture; lime zest and bright green herbs lends freshness.
Banana Jam
Tohu Thoke
This “tofu” comes together fast; it’s essentially a quick chickpea flour porridge that you cool and slice. The tart, savory tamarind dressing and crispy shallots and garlic with oil give the dish tons of flavor. As an untraditional addition, you could also add corn and diced tomatoes for a fresh summer meal.
Cranberry Crumb Cake
With their pleasant tang and gorgeous color, cranberries take this brunch staple to the next level. Here, they're nestled in a sour cream cake batter that's topped with a butter crumb, and cook down to add the perfect burst of sour. You can use fresh cranberries or berries that have been frozen and thawed, but note that the cooking time will vary depending on which you use. Lastly, while cranberries make this cake especially nice for fall and winter, blueberries, raspberries or blackberries would be excellent in the summer.
Pork Gyros
This lemon-bright and paprika-dusted pita filling is based on memories of the gyros served at Kalimera Souvlaki Art in Melbourne, Australia, one of the best Greek restaurants in a city that supports a great number of them. I've cooked it here in the oven, but the preparation would take well to the grill. However you prepare it, serve the crisped meat with warm pita, cucumbers, tomatoes and onion, tzatziki sauce, hot sauce, French fries, mint leaves, really whatever you like.
Cranberry Herringbone Pie
This pie is both sweet and slightly tart, with deep flavors of citrus and warm spices to complement the cranberries, and a showstopper of a lattice on top. The process for weaving the herringbone pattern looks quite long below, but if you follow the instructions and watch the video here (or check out this photo album), you’ll get the hang of it quickly — and you’ll have a seriously impressive end result. The filling, which comes together easily, can be made up to 2 days ahead, but the pie is best served the day it is baked.
Khao Soi Gai (Northern Thai Coconut-Curry Noodles With Chicken)
You’ll find khao soi, a deeply fragrant, coconut milk-based stew, throughout Southeast Asia, but the dish is a specialty of Chiang Mai, a city in Northern Thailand. Chicken is simmered in a creamy, spicy-sweet broth, then served over boiled egg noodles and garnished with crunchy fried noodles. (When made with beef, the dish is called khao soi nuea.) This version is adapted from Noree Thai, a restaurant in Los Angeles, which Noree Pla owns with her partner, the chef Fern Kaewtathip. Ms. Pla serves the khao soi she learned from her mother, which requires more than a dozen ingredients, but once you have the ingredients prepared, the dish comes together in less than an hour. For a lighter broth, use about half of the curry paste; for a more pungent khao soi, use it all.
Endive Salad With Egg and Anchovy
For a cool-weather salad, pale green Belgian endive dressed with an assertive anchovy vinaigrette is a refreshing beginning to a meal — or a nice light lunch. For more color, try adding other endive relatives: the red-leafed variety, frisée, different types of radicchio or speckled Castelfranco chicory. All of these winter salad greens have sweetness and a pleasant hint of bitterness. Belgian endive is the mildest of the bunch. As for anchovies, look for good fat meaty ones. Rinse and blot, then coat with a little good extra-virgin olive oil.
Blood Orange Butterscotch Meringue Pie
With a snappy filling of blood orange curd that’s crowned by a glossy brown sugar meringue, this variation on the classic lemon meringue pie is slightly sweeter and juicier than the original, and just as eye-catching with its swirly, golden topping. If you can’t find blood oranges, regular oranges or tangerines make fine substitutes. This pie is best served the day it’s baked, though you can make the dough and filling up to five days in advance. The meringue, however, needs to be whipped up just before the pie is baked. Store leftovers in a sealed container at room temperature.
Herbed Chicken and Spinach Meatballs
These are meatballs to make when you want to eat on the light side, without sacrificing flavor. They are highly seasoned, with chopped spinach and cilantro and lots of aromatic spices. No need for a sauce, they can be served alongside a leafy salad or with steamed rice. Make the meatball mixture a day or two in advance, if desired.
Tom Yum Soup With Tofu and Vermicelli
Tom yum is a hot and sour soup from Thailand with lively notes of lemongrass, makrut lime leaves and galangal. There are many variations of this iconic soup, including tom kha (coconut milk and dominant galangal notes), tom yum pla (fish) and tom yum gai (chicken). This version is vegetarian, hence not traditional, but it is reminiscent of tom yum koong nam khon, a creamy version that uses canned evaporated milk. (Use coconut milk if you prefer). Tom yum is often moored by nam prik pao, a staple Thai chile paste of roasted chiles, shrimp paste and fish sauce, but in this recipe, a combination of soy sauce, lime, garlic and sambal oelek provides a similar umami kick. The addition of vermicelli and tofu is also unconventional, but it turns this soup into a hearty, quick and comforting weeknight dinner. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Citrus Custard Pie
This citrus custard in this pie is undeniably creamy, but it’s made more luxurious with a layer of whipped cream on top. It’s finished with raw strips of citrus zest — you can candy them in simple syrup, if you like, though it’s not necessary — which create an exuberant design to finish the pie. It can be baked a day ahead, but the raw citrus zest will begin to curl within an hour or two, so it’s best to apply it just before serving.
Blackberry Jam Crostata
With a press-in-the-pan buttery cookie crust and a tangy jam filling that’s topped with almonds and Demerara sugar, this crostata is simple, homey and utterly delightful. A touch of whole-wheat flour gives the crust complexity and a gentle nutty flavor, while homemade blackberry jam spiked with lemon verbena makes the confection festive enough for guests. This recipe is adapted from Elizabeth Minchilli, a food writer in Rome, who often buys excellent-quality cherry jam for the filling. If you’d like to substitute store-bought jam, use 1 1/2 cups.
Lemon Pudding Cakes With Sugared Raspberries
Pudding cakes are magical sweets, baking up into two distinct layers from a single, straightforward batter. On top is an airy sponge cake that puffs in the oven’s heat. Right beneath it is the pudding, a creamy lemon curd that’s tangy and bracing thanks to a dash of buttermilk. Although these cakes are at their most tender when served within an hour of baking, they’ll still be delicious at room temperature. Or chill them overnight and serve them straight from the fridge. The cake won’t be as fluffy, but the lemon flavor will still shine bright. Feel free to use whatever ripe, juicy fruit you like here in place of the raspberries, or skip the fruit entirely.
Chile-Roasted Chicken With Honey, Lemon and Feta
A little sweet, a little spicy and very citrusy, this easy chicken recipe hits all the right notes, making it the kind of weeknight dinner you’ll put on repeat. The feta adds a creamy, salty bite that’s softened by the lemon and honey, while rosemary and red-pepper flakes round out the flavors. Serve this with a loaf of crusty bread or flatbread for scooping up all the tangy pan juices. You won’t want to leave a drop behind.
Grapefruit Oil
Roasted Chicken Thighs With Lemon, Thyme and Rosemary
The ease and deliciousness of this recipe, from the chef Nancy Silverton's cookbook "Mozza at Home," deserves to be emphasized. Though you need several hours of refrigeration to allow the chicken skin to dry out, which makes it crisp, you can be flexible about it; do what’s convenient. No matter what, just be sure to pat the skin dry with paper towels. You may also find the final run under the broiler unnecessary. Use your judgment. And also consider swirling in a good splash of white wine or chicken stock to the juices in the baking dish before spooning them on the chicken.
Roasted Salmon With Fennel and Lime
Fennel is used several ways to flavor these tender fillets of slow-roasted salmon. The seeds are mixed with lime zest and salt to rub all over the fish before cooking, which perfumes it through and through. Then a shaved fennel bulb is used two ways, both roasted in the pan beneath the fillets and tossed with lime juice into a crunchy, slawlike salad to serve on the side. Elegant yet supremely simple, this is fast enough for a weeknight but special enough to share with friends.
Panna Cotta With Figs and Berries
The classic Italian panna cotta — cooked cream — is a pure white custard set with gelatin instead of eggs or starch. It can be prepared up to 2 days in advance, in individual ramekins or a larger mold. In season, it is lovely served with a compote of figs and berries. At other times of year, use other fruits or a simple fruit coulis. Alternatively, a caramel sauce or a bittersweet chocolate sauce drizzled over the panna cotta can be quite nice. Wait until just before serving to unmold.
Broiled Cornish Hens With Lemon And Balsamic Vinegar
Grilled Lime Tuna
Roasted Salmon With Jalapeño, Honey and Lime
This is speedy weeknight salmon with a kick, thanks to sliced jalapeño, which flavors the honey glaze and cooks alongside the salmon. The chiles caramelize as they roast, becoming spicy and sweet. If you want to reduce the heat slightly, use two jalapeños instead of three. Serve with steamed white or brown rice, spooning the extra glaze over the salmon and rice.