Citrus
1591 recipes found
Jamie Oliver’s Chicken in Milk
The British chef and cooking star Jamie Oliver once called this recipe, which is based on a classic Italian one for pork in milk, “a slightly odd but really fantastic combination that must be tried.” Years later he told me that that characterization made him laugh. “I was hardly upselling its virtues,” he said. The dish’s merits are, in fact, legion. You sear a whole chicken in butter and a little oil, then dump out most of the fat and add cinnamon and garlic to the pot, along with a ton of lemon peel, sage leaves and a few cups of milk, then slide it into a hot oven to create one of the great dinners of all time. The milk breaks apart in the acidity and heat to become a ropy and fascinating sauce, and the garlic goes soft and sweet within it, its fragrance filigreed with the cinnamon and sage. The lemon meanwhile brightens all around it, and there is even a little bit of crispness to the skin, a textural miracle. It is the sort of meal you might cook once a month for a good long while and reminisce about for years.
Lemon Roulade
No-Cook Cranberry-Orange Relish
Lemon Filling
Beets With Orange Vinaigrette
Salt Cod Salad
Paula Wolfert's Artichoke And Orange Compote
Orange Ceviche
Braised Fennel With Meyer Lemon and Parmesan
Lemon-And-Parsley Oil
Crab Salad With Asparagus, Lemon And Parmesan
Scallops With Leeks, Mushrooms And Potatoes
Linguine With Garlic and Lemon
Baked Pears With Saba
Coconut Poached Black Bass
Provencal Spice Rub
This rub from the south of France can be used with lamb or beef, but is particularly delectable with chicken and game. For chicken, marinate two 3-pound chickens, split in half, in the refrigerator for 6 hours. Place the chicken on the grill, skin side down. Cook over hot coals until the skin is charred, about 5 minutes. Turn the chicken and cover the grill. Continue cooking slowly until the meat is opaque at the bone, about 20 to 25 minutes. For duck breast, marinate two 10-to-12-ounce breasts in the refrigerator for 6 hours. Grill, skin side down, until charred, about 5 minutes. Turn the breasts and continue grilling until medium-rare, about 3 to 5 additional minutes.
Grilled Marinated Rabbit With Lemon and Rosemary
Roasted Rabbit With Olives and Feta
Rabbit is mild and just a little earthy tasting, with silky meat that stays moist if you take care not to overcook it. Here it’s quickly roasted with olives, lemon and feta cheese, which melts into a creamy pan sauce to spoon on top. Try to find French feta, which is softer and mellower than its assertive Greek and Bulgarian cousins. While the recipe calls for white wine, you can also make this dish with a light-bodied red. Serve it with crusty bread for scooping up the good, savory sauce.And if you must, yes, you can substitute chicken for the rabbit. Just increase the roasting time, before you add the feta, by 10 minutes.
Pan-Seared Duck Breasts With Raspberry Sauce
Steamed Asparagus With Pistachios and Brown Butter
This versatile brown butter sauce could enhance all sorts of other vegetables, or fish for that matter. But it just so happens to be a delightful pairing with perfectly cooked fresh green asparagus.
Orange Beef
This recipe for takeout-style orange beef is a variation on one the Brooklyn chef Dale Talde included in his new cookbook, "Asian-American: Proudly Inauthentic Recipes From the Philippines to Brooklyn," with a slightly more intensely flavored orange-flavored sauce. Mr. Talde's key insight is protected, however: Use very good steak, and cook it fast, so that below the lovely crust of its egg-white-and-cornstarch batter, the meat remains rare and luscious. Serve with steamed broccoli and white rice. And make it a few times. What appears difficult the first time through — the coating of the beef, the making of the sauce, the stir-frying of the aromatics, the stir-frying of the beef — is in fact fast and easy work, and much, much better than takeout.
Craig Claiborne’s Ambrosia
This mixture of oranges, bananas, grated coconut and sugar is a dessert that is considered by many to be as Southern as magnolias and mint juleps. Craig Claiborne brought this recipe to The Times in 1987 after spending Thanksgiving at the Elgin mansion house, a Greek Revival-style home, in Natchez, Miss., built between 1840 and 1855, and owned by Dr. William Calhoun and his wife, Ruth Ellen. Ethel Banta, Ms. Calhoun's sister, contributed this recipe. Need a few tips on how to segment citrus? Here's a video.
Butter-Braised Cardoons With Mushrooms and Bread Crumbs
Cardoons are related to artichokes but look like celery — or celery gone wild, anyway. They take a little time and trouble to find (try a specialty grocery store or an Italian market) and to trim and string, but they are worth the effort.
