Citrus
1591 recipes found
Shrimp in Spiced Carrot Juice
Yellow Pepper Soup With Lime
Makrut Lime Lemonade
Broiled Sardines With Lemon and Thyme
This is a dish that is both humble and elegant, full of flavor, with the glistening silver skin of the sardines crisping in the heat. It’s also not fussy in the slightest, which means it could easily serve as the centerpiece of a light weeknight meal, with a large bowl of greens and crusty bread. First, heat the broiler (and with it, a sturdy pan), then stuff the sardines with whole thyme sprigs and sliced lemon. (Seasoned bread crumbs would be another sound addition.) Place the sardines in the pan with a generous slick of olive oil and run them under the broiler for about 5 minutes, without flipping, until the flesh is opaque and the skin is browned. Serve them whole, laid out on a platter, garnished with extra thyme branches and other chopped herbs if you have them. To eat, use a fork to tease away the white meat from the top of the skeleton, then carefully remove the intact skeleton to reveal the bottom filet.
Braised Endives (Endives braisees)
Orange Cake
Sauteed endives (Endives meuniere)
Endives et poulet au gratin (Endives and chicken au gratin)
Baked Endives with Parmesan Cheese (Endives au Parmesan)
Lemon Verbena Ice for Oysters
Jellied Cucumber, Herb And Lime Soup
Lemon Grass, Chili and Mint Steaming Liquid
Lemon Verbena Syrup
Chopped Salad With Lemon-Zest Vinaigrette
Mediterranean Lentil Salad With Lemon-Thyme Vinaigrette
Breton Butter Cake
White-wine sauce for foil-baked salmon (Sauce vin blanc)
Pasta With Lemon, Herbs and Ricotta Salata
Here's a light, brothy pasta with chicken stock, lemon zest, mint and ricotta salata that Amanda Hesser brought to The Times in 2001. It's easy yet elegant; perfect for a impromptu weeknight dinner party. If you can get your hands on a Meyer lemon, do so and use that, but the recipe works just as well with a standard lemon from the corner deli.
Oven-Poached Pacific Sole With Lemon Caper Sauce
A fish piccata of sorts, this dish is easy to make and the lemon-caper sauce marries well with delicate varieties like sole, fluke or flounder, as well as more robust fish like swordfish. Start by laying fish fillets out in a baking dish and seasoning them with salt and pepper. Finely chop some shallots and briefly cook them in a skillet before adding wine. Pour the wine and shallots over the fish, cover with foil and bake until opaque and the fish pulls apart easily when gently probed with a fork. Meanwhile, whisk together garlic, capers, lemon juice and olive oil. When the fish emerges from the oven, pour the liquid from the dish back into the skillet to make a pan sauce. Reduce it to about 1/4 cup — thicker than you may imagine — stirring all the while. Add the garlic-caper mixture and some chopped parsley, whisk together and serve on top of the fillets, the mild flesh of the fish bathing in the bright, brawny flavors of the sauce.
Lemon-Zest Glaze
Poached Wild Striped Bass
Bombay Leg Of Lamb With Yogurt And Lime
This recipe came to The Times when Amanda Hesser wrote about Rozanne Gold, the author of “Recipes 1-2-3,” and her three-ingredient cooking. The bare-bones marinade here really lets the lamb shine, so make sure to get quality meat. Ms. Gold proves that with fewer ingredients, shopping becomes less painful, and cooking times and techniques tend to be simpler.
Jicama-And-Sun-Dried-Tomato Salad With Champagne Vinaigrette