Citrus
1591 recipes found
Sliced Oranges With Pomegranate Caramelized Walnuts
Lemon Wafers
Moan Dut Khnao Kchei (Baked Chicken With Young Jackfruit)
This family-style Cambodian dinner is fragrant and hearty, with easy-to-prepare dipping sauces that make every bite a little different. If you’re in the U.S., you may need to call around to your local South Asian and Chinese grocers to find young jackfruit. But once you have your ingredients, you mostly just need to chop to get this Cambodian dinner on the table. The chef Rotanak Ros, the author of “Nhum: Recipes from a Cambodian Kitchen” (Rotanak Food Media, 2019), said this dish was a special one: “People raise chickens to sell, not to eat,” she said, speaking of villages where she conducts research. “The money from one chicken can feed the whole family, at least, for three days.” To kill a chicken, then, is to honor a guest.
Arugula Salad With Lime Vinaigrette
This tart, refreshing salad was originally proposed as a pairing for asado negro, a Venezuelan holiday roast beef that is simmered in dark caramel. However, go ahead and pair this with any hearty main course and you’ll enjoy a wonderfully balanced meal.
Yannick Cam's Curry Chicken
Gin Fix
Lemongrass Oil
Fast Vietnamese Caramel Bluefish
The first bluefish catch marks the beginning of summer in the Northeast, where the rich-tasting fish are plentiful, inexpensive and sustainable. Bluefish are best enjoyed very fresh, so make sure to get yours from a reliable source. Eaten within a day or two of catching, the flesh is sweet and flaky, with a deep ocean flavor. In this recipe, fillets are simmered in a brown sugar, ginger and soy sauce mixture that mimics the peppery flavors of a classic Vietnamese caramel fish, but without having to make caramel. The result is complex, tangy, slightly sweet and comes together in under 30 minutes. And if you can’t get bluefish, other full-flavored fillets can be substituted. And if you can’t find lemongrass, use strips of lemon or lime zest instead.
Seafood With Lemongrass
Marinated Olives
These are inspired by Patricia Wells’ “Chanteduc Rainbow Olive Collection” in her wonderful book “The Provence Cookbook.” It is best to use olives that have not been pitted.
The Catcher
The maraschino liqueur in this cocktail adds depth and richness, and marries well with the rye.
White Wine Mojito
I tend to prefer cocktails that follow classic recipes. But on a recent trip to southern Utah, I happily sipped a moderated mojito at Red Mountain Resort, which does not serve spirits, only beer and wine. The rum in this rendition had been swapped for sauvignon blanc. The general manager, Tracey Welsh, explained: “Our inspiration was to offer a lower alcohol content in cocktail favorites our guests love, allowing them to wake up feeling refreshed the next day, and ready to go for early morning hikes.” That’s providing you can drink just one.
Tonic Syrup
What is tonic? Like its partner gin, tonic can be a blend of many different things, depending on the recipe, which is generally proprietary. But, also like gin (which, no matter what other ingredients, must begin with juniper berries), tonic must start with quinine, which is derived from the bark of the cinchona tree of South America.
Meyer Lemon and Blood Orange Marmalade
Meyer Lemon Tart
The Meyer lemon has always been something of a California secret, and every year when its brief growing season begins there, eager cooks sigh with relief. The Meyer is not as assertive as the common supermarket varieties, but it offers so much more in nuanced flavor that it is unforgettable. And these days, the Meyer's secret is finally out. A Meyer lemon contains about four times the sugar of a regular lemon, but it can be used almost interchangeably with the traditional varieties, adding a rounder edge to both sweet and savory dishes. And you can use the whole thing – from pulp to peel. This gorgeous tart is the ideal way to showcase its seductive fragrance and flavor. (Regular lemons will work well in this recipe too, but you'll likely want to add a bit more sugar.)
Rosé Royale
This is the best-selling summer cocktail at Ralph Lauren's Polo Bar in Manhattan, where it is regarded as "summer in a glass." A critical ingredient is French grapefruit liqueur, or pamplemousse, a relatively new spirit that contributes aroma, a touch of sweetness and a bitter edge, even in a small dose. It marries superbly with rosé wine. Consider adding a splash of it to a glass of rosé Champagne.
Thai-Style Scallops and Asparagus
Asian restaurants should pay more attention to dry Vouvrays. Like rieslings, which are frequently poured with Thai, Vietnamese and Chinese dishes, Vouvrays knit bright acidity into their alluring canvas of citric and floral aromas and flavors, sometimes kissed with spice or sugar. They are ready for action the minute the fragrances of ginger, coriander and lemon grass waft from the kitchen.This recipe follows the template for many Thai dishes: it starts with a curry paste that is heated and becomes the foundation for a stir-fry. The dish does require some shopping, though most of the ingredients have become mainstream. Asparagus cues the season.
Winter Fruit Salad
Slow-Roasted Duck With Peppered Pineapple Chutney
Celery Root, Endive, Avocado And Blue Crab Salad
Spiced Shrimp Salad
Freezer Preserved Lemons
Roasted Oysters And Meyer Lemon
Meyer lemon and oysters are two icons of Bay Area living. Here they combine in an oyster roast that is a perfect way to create the California lifestyle in your own kitchen. Eat them in the backyard for the full effect.
