Citrus
1591 recipes found
Czech Stuffed Chicken
Citrus-Cured Gravlax With Toasted Fennel Seeds
Crispy Pork Bits With Jerk Seasonings
Pompano With Black-Eyed Peas and Citrus Salsa
Orange Pork Ragout with Beans
White Gazpacho With Preserved Lemon
Golden Gazpacho With Serrano Chilies And Scallops
Lemon-Pepper Vodka
Oven-Roasted Oysters
In New York, as in most North American cities these days, oysters are relatively plentiful, whether they're harvested locally or flown in from afar. Open space for lighting bonfires, however, is in decidedly short supply, so we set about adapting the oyster roast's winning combination of extreme informality and indulgence to a city setting.
Orange Roasted Duck (Anatra All'arancia)
Cranberry-Lime Salsa
Regina Schrambling’s Shaker Lemon Pie
Lime Basil Risotto
Lemon Pudding Cake
A moist lemon cake sits atop a delicate custard in this recipe, adapted from Ian Knauer’s book “The Farm.” The magic is in the cooking: Setting a 8-inch baking dish in a roasting pan filled halfway with water allows the custard to form while the top bakes. It’s an excellent party dish, warm and just out of the oven. But it’s equally as good out of the fridge, its flavors melded and mellowed.
Osso Buco With Orange-Herb Gremolata
Cross-cut veal shanks are the cut for osso buco, a braised dish. The sauce for my rendition is tomato-based, bolstered (subtly) by anchovies as well as white wine and broth. But it’s the addition of orange zest and oil-cured black olives that makes this a standout. Like most slow-cooked dishes, you can make this a few days ahead and it will only be better for the wait. The tradition is to serve the veal (you can use pork, if you prefer) with a last-minute dusting of gremolata, a mix, in this case, of basil, orange zest and garlic. Osso buco is good over rice, noodles or other grains; I like it over mashed potatoes or a smooth squash purée.
Grilled Snapper With Lemon Basil Beurre Blanc
Lychee and Orange Loy Gaew
Fromage Blanc-Lemon Grass Sorbet
This recipe, adapted from the restaurant Vong in New York, strikes a surprising balance. The fromage blanc is tangy and blunt; the lemon grass rounds out the edges and showers it with a floral, herbal aroma that lingers in your mouth. It is 20 minutes of your time for a complex endnote to a meal.
Oranges filled with orange sorbet and cloudberry jam
Lemon Rémoulade
Cold Blueberry Soup With Orange-Herb Sorbet
Florence Fabricant's Mango Sorbet
Lemon-Buttermilk Sorbet
A bite of this refreshing sorbet is like stepping into a cold shower on a hot summer day. Thanks to the juice and zest of an entire lemon, this four-ingredient frozen treat has plenty of zing, but the creaminess of the buttermilk and the earthiness of the vanilla mellow it all out so you're not left with an unpleasant pucker. A quick note: The zest and the vanilla seeds can clump a bit during the churning process. Just stir it into the sorbet before serving (for soft serve) or freezing (for a firmer sorbet).