Citrus
1591 recipes found
Rosemary-Orange Oven-Dried Tomatoes
Nearly Naked Fluke With Grapefruit
Josey Packard’s Autumnal Old-Fashioned
Packard, a bartender at the Boston cocktail bar Drink, offers this applejack-based old-fashioned:
Citrus-Marinated Fluke With Ginger Cracklings
Fluke Crudo With Lime, Sea Salt and Olive Oil
Dave Pasternack, the chef at Esca in New York, has a few tips for preparing crudo. Tell your fishmonger that the fish you’re buying is to be served raw. You want fresh-filleted fish, not something that is already cut. Then, once you have your fillet, take it home, chill it and then slice it. When you are ready to serve it, get ready for the easiest recipe on earth. Sprinkle the fish with lime juice, coarse sea salt and the best olive oil you can find. That’s it. You have a sophisticated plate of food that took you no time at all. Pair the dish with a chilled Sancerre and see if you don’t relish in your good fortune.
Preserved Lemons With Cardamom
Tropical Shrimp Salad
Orange-Chocolate Dacquoise
Slow Roasted Duck With Orange-Sherry Sauce
The New Orleans raconteur Pableaux Johnson scored this recipe from Greg Sonnier of Gabrielle restaurant in the Mid-City neighborhood back in 2004, calling it a reflection "of the dual nature of New Orleans cookery." Inspired by the haute cuisine of K-Paul's Louisiana Kitchen, where Mr. Sonnier got his start, it also takes more than a bow toward the city's legendary street food tradition of gravy-soaked po' boys laden with French fries. At the restaurant, Mr. Sonnier served the dish over shoestring potatoes. Home cooks can substitute mock frites or hash browns. Either way, the interplay between the moist meat, luscious sauce and crisp potatoes is nonpareil. (Sam Sifton)
Grapefruit And Cassis Sherbet
I Trulli's White Anchovy And Orange Salad
Honey-Roasted Chicken
La Zucca Magica’s Orange and Olive Salad
The combination of sweet, juicy, tart (and cold) orange and bitter, fatty, slightly warmer tapenade is fantastic. Don’t omit the fennel seeds, which add another dimension of flavor and texture — just super. And by all means use the common navel orange — it’s in season, and it seems, to me, just perfect.
Morrocan Orange, Red Onion And Black Olive Salsa
This salsa plays the sweet, pungent flavor of red onions against the saltiness of oil-cured olives. It is best spread on a plate and topped with grilled veal or pork chops, tuna, swordfish or salmon steaks.
Lamb Chops With Black Olives
Simplest Bay Scallops
This recipe, adapted from “Fish: The Complete Guide to Buying and Cooking” by Mark Bittman, came to The Times in 1997, part of a greater piece on bay scallops. In season from November to March, he wrote, they’re “best prepared as simply as possible,” and made as they are here: with just a quick sear, a sprinkling of salt and some lemon wedges to let their flavor shine through.
Rustic Lemon Tart
Lemon-Gin Granita
Monkfish Roasted With Herbs and Olives
Firm-fleshed fish can be described as "meaty" — monkfish fits this category — and are often best roasted in a hot oven. Tart lemon slices, aromatic herbs and olives enhance and complement that meatiness, just as they would roast lamb or chicken. A smear of rustic zesty black olive paste is the perfect condiment to complete this simple dish. Use whatever kind of olives appeal to you. At most supermarket self-serve olive bars you can combine 3 or 4 types in one container. I prefer a mixture of green and black whole olives with pits to roast with the fish. For the olive paste, pitted black olives are ideal. But it’s fine to use just one type of olive, of course, and go pit-free throughout — it is a forgiving, malleable sort of recipe. To that end, if monkfish is unavailable, consider halibut, swordfish, grouper, sea bass or snapper.
Chicken With Lemon And Ramps
Rosemary Roasted Quail
Fresh Pea And Morel-Mushroom Risotto With Grilled Quail
Brown Buttered Corn
This side dish is easier than corn on the cob. Fresh corn kernels are cooked in butter browned so that it takes on a deep caramelized flavor. Try it with these roasted fish fillets.