Citrus
1591 recipes found
Lorraine Bodger's Lemon Shortbread
Roast Loin of Pork With Caraway, Lemon and Garlic
This recipe is a wonderful addition to a celebratory feast, or a weekend winter meal. Some advice if you can't find a loin on the bone: Buy a boneless rolled pork loin and stab it in several places with a knife, then push small amounts of the spice paste into the meat. Smear the rest all over. The aroma of caraway and clove sweetly permeates the meat alongside the sweet-sharpness of the garlic and the out-and-out sharpness of the lemon. The result is robust without being heavy, and the apples roasted alongside the pork provide a juicy edge and a beautiful accompaniment.
Rice Noodles With Chile and Basil
Broiled Shrimp With Dried Lime
Vietnamese Dipping Sauce (Nuoc Cham)
Charbroiled Beef In Fragrant Leaves
Orange-Almond Cake
Anchovy-Sauce Dip
Mixed Bean Salad With Pickled Ginger
Nostalgia aside, classic three-bean salads are not much to write home about. They are traditionally composed of red kidney beans, garbanzo beans and sad soft green beans, all from cans, and heavy on vinegar and sugar. That’s fine for camping or during a power outage. Here’s a better bean salad that takes advantage of fresh beans — and fresh shelling beans — in season. Lightly dressed with a Japanese-inspired vinaigrette and sparked with pickled ginger, it’s a most delicious departure from the ordinary. You don’t have to make your own pickled ginger, but it’s an easy, fun project.
Garlic-and-Herb-Rubbed Butterflied Leg of Lamb
Persimmon and Orange Salad
Squat, roundish Fuyu persimmons are the ones to use raw in salads. (The pointy Hachiya variety is better ripened to softness for desserts.) Paired with sweet oranges and watercress, they make a refreshing autumn salad. They barely need dressing at all, but a little sherry vinegar adds brightness.
Watercress, Endive and Orange Salad
Braised Endives With Orange, Toasted Almonds and Ricotta
This dish is inspired by a salad I had recently at Hearth Restaurant in Manhattan. There’s a nice contrast of flavors here — bitter endive, sweet oranges, mild ricotta, almonds and a nutty, mildly acidic dressing.
Lemon-Cherry Custard Souffle
Lucy Ferigno's Ricotta Cake
Fluffy Orange Shortcake
Crown Roast of Lamb With Burghul Pilaff
Poached Fruit With Clove Granite And Cookies
Citrus Julep
Caliente Lemonade
Craig Claiborne’s Lemon Chicken
Shaker Applesauce
Roast Chicken With Seasoned Paste