Citrus
1591 recipes found
Succotash Salad
Farro Pasta With Peas, Pancetta and Herbs
This quickly made, exceedingly delicious recipe is a springtime celebration of peas: snow peas, sugar-snap peas and garden peas, all freshly shucked. (Of course, you can use only one kind, if you prefer.) A touch of pancetta adds a salty umami to the peas' sweetness. Good ham or thick-sliced bacon also work, and, for a vegetarian version, you can use roughly chopped green olives. Here, the rustic, nutty flavor of whole-grain farro pasta provides a lovely contrast. Look for dried farro spaghetti or, if you can find them, fresh farro pappardelle or fettuccine. But if farro pasta is unavailable, whole-wheat or buckwheat noodles are also quite pea-friendly.
Iced Lemon Cava Cocktail
Marinated Fresh Anchovies
Sautéed Chicken With Green Olives and White Wine
In 2004, Mark Bittman introduced this recipe to Times readers as part of a spirited argument for chicken thighs over breasts. That argument reaches peak awesomeness here, with the chicken browned and slightly braised, with olives and walnuts, and a slight acid zing from the wine and lemon.
Sous le Soleil
A homage to my mom, who loved the song of a similar name by Godard’s muse Anna Karina.
Lemon Fennel Olives
Makrut Lime Meringue Cakes With Lime-Scented Papaya
Meringue has long been a byproduct of other desserts, an economical way to use up leftover egg whites. This recipe comes from Pichet Ong, the former pastry chef at Spice Market. Mr. Ong whipped egg whites with a small amount of confectioners’ sugar and powdered makrut lime leaves (made by drying them in the microwave, then mashing them through a sieve). He opted for small, loose piles of meringue and used a spoon to form a well at the center, as you would for mashed potatoes, and baked them using the same method as the torte. Into the well he spooned a tart lime custard (which he also makes in the microwave — he likes the microwave) and a papaya salad seasoned with Thai chilies and crunchy flakes of Maldon sea salt. “The sweetness is not a problem when your palate is pulled in different directions,” he added. The meringue cushions all of the strong flavors, and the leftover egg yolks are used in the custard. Home economists, you may sleep soundly.
Fluke in Lemon Brodetto With Scallops and Squash
“The Babbo Cookbook,” by Mario Batali, was published in 2002. Within two years I had made every recipe in it at least once, and by 2005 or so I was adapting the dishes to the ingredients I found at the market, instead of the other way around. Take the restaurant’s black bass served in a lemony capon stock with Hubbard squash and delicate shell-on bay scallops from Taylor Shellfish Farms, in Washington State. There is no need to make the dish with black bass, Hubbard squash or Taylor bay scallops, much less capon broth. I use use fluke but any firm-fleshed white fish will do. Hubbard squash is a dream, but butternut squash works beautifully in its stead. As does chicken stock instead of the capon. And swapping out the farmed bay scallops for the deeper salinity of wild ones, or for small ocean scallops, is no crime. The most important thing is to locate thin-skinned lemons for the brodetto, since the thick ones impart a bitterness to the sauce that is not magical. If all you have is thick-skinned lemons, take a moment to cut out the white pith beneath the skin, which is the bitter culprit.
Warm White Bean and Shrimp Salad With Lime Vinaigrette
Juicy Orange Cake
This is delicious made with fresh juice, but even with supermarket O.J., it always tastes swell. Do not think about skipping the glaze; it is not a mere finish for the top, but the juicy essence that soaks in to create a moist cake.
Lemon Grass Spicy Vegetables
Watermelon Juice With Basil and Lime
Ripe watermelons can be eaten any way at any time of day, but watermelon juice with lots of basil and lime juice blended in is terrific in the morning. It is so very simple to make and captures summertime in a glass.
Stewed Spicy Chicken With Lemongrass And Lime
This wildly flavorful chicken dish is inspired by the bright flavors found in Thai cooking – garlic, galangal (or ginger), chiles, turmeric, cilantro and lemongrass. While its flavor profile is complex, it is blessedly easy to make. Just sauté the savories, herbs and spices and add the chicken to the pan. Allow it to cook, covered, for about 20 to 30 minutes. Remove the lid, let the chicken brown a bit, and that's it. Serve over rice so you don't miss out on a single drop of the exquisite sauce.
Salmon and Asparagus Chinois
Artichokes and Preserved Lemons With Honey and Spices
Magret With Rhubarb and Blood Oranges
Magret is fattened duck breast. I like to serve it on a round plate, with the slices fanned out and the thick, chutney-like sauce piled in the center. The rhubarb plays off rosy meat and the orange contributes more acid.
Roasted Halibut and Potatoes With Rosemary
This is a great method for roasting any type of firm-fleshed fish fillet. The seasoning mimics one often used for pork chops, and all the cooking is done in the oven, except for the initial boiling of the potatoes. The result ticks all the boxes — it is easy to prepare; it uses a minimum of pots and pans; and most important, it is utterly delicious.
Spiced Lamb Shanks With Orange and Honey
There are many ways to cook lamb shanks throughout the year, but these taste like the beginning of spring. The orange fragrance and the honey’s perfume are complemented by the similarly sweet carrots and turnips. A shower of freshly snipped herbs adorns the dish just before serving. The recipe is easy to prepare in two parts: The shanks are simmered to tenderness first, which produces the broth. This can be done several hours ahead or up to 2 days in advance. Then, the bones are removed, and the meat can be finished in the sauce.
Broiled Duck With Orange-Glazed Turnips
Onion Salad
Beef Stew With Orange and Rosemary
Baked Tuna Belly in Porrata
Vietnamese Rice Noodles With Lemongrass Shrimp
Nearly every little shop in Vietnam serves some version of this satisfying, simple dish. Bowls of room-temperature rice noodles are festooned with wok-fried or grilled shrimp (or beef, pork or chicken), scented with lemongrass, splashed with a sweet-and-spicy dipping sauce, and then served with pickled vegetables and tender, aromatic herbs.