Citrus
1591 recipes found
Orange Madeleines
Braised Calf's Heart
Yogurt-Marinated Leg of Lamb With Cardamom and Orange
This wet-roasted leg of lamb doesn’t contain a ton of liquid — this is about roasting, not braising, and if you add enough liquid to a cut of meat, you’re not roasting any more. Instead, the lamb is moistened with a yogurt-based marinade laced with fresh mint, orange zest and cardamom. The yogurt keeps the surface of the lamb from drying out and — if you let the lamb sit for a while after you’ve smeared it with the marinade (and you should) — it permeates the meat a bit with the flavors of the marinade. This needs no accompaniment, but if you’re in the mood for some heat, a dab of harissa wouldn’t be out of place. Don't know how to carve a lamb? Mark Bittman shows you how in this video.
Braised Pork Chops With Five-Spice And Orange Peel
Mellow Lamb Steaks
Buy lamb steaks if you can -- though if you want to tack a bit, duck breasts also work quite well. While the garlic is poaching in its pan, fry the steaks in a scant amount of olive oil until they are flavor-sealed and heat-darkened outside, but still juicily tender within. At this stage, slosh in the contents of the simmering pan. Add the juice of the half-zested orange and a slug of Marsala (though sherry, brandy or any wine you have open will do), along with some leaves stripped from thyme sprigs. Let everything bubble away a little, the sauce lapping the meat in the pan, before removing the steaks and reducing the liquid until it is a gorgeous, savory, shiny syrup.
Small-Batch Gravlax With Fennel-Orange Butter
Orange-Scented Black Beans With Roasted Poblano Peppers
Roasted Parsnips With Orange Zest
Spring Chicken With Lime And Coriander
Lemony Chicken Soup With Fennel and Dill
Lighter than traditional stew, this lemony chicken number relies on potatoes to thicken it, rather than flour or another starch. If you can, buy fennel with the stem and fronds intact so you can take full advantage of every part of the vegetable: the bulb for aromatics while building the soup, the stems for crunchy texture, and the fronds for a fresh, herblike garnish.
Zested Parsley
Chocolate Orange Pudding
Sweet Potato Gratin With Ginger and Orange Zest
Flourless Orange Souffles With Grand Marnier Sauce
Mandarin Chicken
Orange Pastry
Blueberry Polenta Upside-Down Cake
This light but satisfying fruit and cornmeal upside-down cake is a dish that can be shopped for at lunch and cooked without too much fanfare after work.
Canned Poached Pears
You will need two pint-size wide-mouth Ball or Kerr jars with bands and new lids, available at many hardware stores or at freundcontainer.com. Avoid table-ripe fruit. Ripe or very ripe fruit may produce a mushy result.
Steamed Clams With Garlic-Parsley Butter and Leeks
These beautiful clams are strongly flavored with the same kind of garlicky emerald-green butter that’s used on escargots, also known as snail butter. It’s just three ingredients — butter, garlic and parsley — so how you handle them matters: For an intense green color, use a food processor to chop the parsley as finely as possible. This is meant to be a small first course, just four or five clams per person, but feel free to increase the quantities for larger servings or to serve as a main course.
Spicy Orange Salad, Moroccan Style
Roast Chicken With Lemon
Sweet-Potato-Custard Pie in Orange Crust
This recipe came to The Times in 1995 in a column about the novelist and farmer Dori Sanders, who cooked it for Thanksgiving on her farm in Flibert, S.C.. It is, some say, quite the best thing to do with a sweet potato. "People tell their life stories through food," Ms. Sanders said. "They talk about how they did it then, how they do it now. The way they talk tells you who they are."
Sea Bass Baked in Coconut Milk