Citrus
1591 recipes found
Coconut Black Bean Soup
Earthy black bean soup gets a plush makeover with the addition of canned coconut milk, which lends richness and a sweet, mellow flavor. Whole cumin seeds and tomato paste add depth, while jalapeño contributes both brightness and heat to the pot. You can purée the soup until it’s velvety smooth, or leave it a little chunky. Either way, it makes for a satisfying and hearty weeknight meal.
Branzino
Cooking a whole fish at home may seem daunting, but this simple method for roasting branzino is surprisingly hands-off. Whole fish are also more forgiving than individual fillets because the skin and bones insulate the fish from the heat source and help prevent overcooking. Here, the mild, white fish are stuffed with lemon slices, fresh herbs and garlic, then roasted on a sheet pan until flaky and tender. A quick broil helps crisp up the skin. Since it’s petite, branzino is an ideal fish to serve whole because the bones are easy to remove and its skin is tender enough to eat. Serve the roasted fish with steamed rice and a roasted green vegetable, such as broccoli or asparagus, squeezing the roasted lemons over everything on the plate.
Sheet-Pan Coconut Shrimp and Sweet Potatoes
Cubes of sweet potatoes and plump pink shrimp — both coated in spicy ginger-spiked coconut milk — share a sheet pan in this easy, deeply flavored one-pan meal. The sweet potato is added to the pan first, and roasted until just tender. Then, shrimp is scattered on top, and the whole pan is run under the broiler. The brief, intense heat allows the shrimp to cook through but stay succulent and the coconut milk-bathed sweet potatoes to caramelize at their edges. Scallions, cilantro and lime juice add a jolt of brightness right at the end.
Lemon Blueberry Muffins
Fluffy with big tops, these treats have the airiness of a lemon cupcake, but they’re not too sweet, making them ideal for breakfast. Lemon zest and juice bring the floral fragrance and tartness of citrus to the batter, which is creamy and light from yogurt. Melted butter will make the muffins even richer, while oil will keep them from drying out quickly. To make these muffins extra moist and to boost their lemony taste, mix 1/4 cup lemon juice with 1/4 cup sugar in a small saucepan over medium heat until the sugar dissolves. Brush this syrup over the muffins as soon as they come out of the oven.
Chicken Marinade
Introducing your new go-to chicken marinade. Made from just a handful of pantry ingredients, this simple marinade adds serious flavor to grilled, seared or baked chicken. The acid in the lemon juice and Dijon help tenderize the chicken, the soy sauce adds a salty, savory note and the honey lends a bit of sweetness and encourages the chicken to brown. When using a marinade for chicken, aim for several hours in the refrigerator — too long, and it will begin to break down the meat, resulting in a rubbery texture. For this recipe, anywhere from 2 to 8 hours of marinating is ideal.
Maple Blueberry Oatmeal Cookies
These soft, lightly spiced oatmeal cookies have a sweet surprise in the middle: a pocket of syrupy blueberry-maple jam.The jam helps keep the cookies soft and tender for days when stored in an airtight container at room temperature, so you can bake a batch over the weekend and snack on them all week long. If you can find frozen wild blueberries to make the compote, these will have an even more intense berry flavor, but any blueberries will work in these homey treats.
Citrus Salad With Radish and Watercress
This easy, refreshing salad is best made in winter, when citrus fruit is at its best. You may prep all ingredients in advance, but build the salad just before serving.
Tangy Romaine Salad With Habanero-Avocado Dressing
Tender lettuce, juicy sweet oranges, pungent radishes and crunchy cucumbers get a lush treatment with this creamy, tangy, rich, addictingly spicy dressing that leaves a luxuriously rich and full mouthfeel after each bite. The habanero becomes sweeter and its flavors more bold as it roasts, imparting zesty, peppy flavor, feisty bite and a hint of rustic smoke to the creamy avocado dressing. This dressing works well on any green salad — but is so good you might even want to pour it onto a bowl and eat with a spoon.
Berry Jam Buns
A filling made from berry preserves and fresh berries replaces the buttery cinnamon sugar you might expect in a cinnamon roll, for a colorful twist on a favorite. You can use any berry jam you like, but a low-sugar variety will provide the most vibrant fruit flavor. The cream cheese icing is the perfect gooey, creamy topping that gently melts into the tops of the rolls. This dough is adaptable: You can let it rise overnight in the refrigerator, instead of at room temperature, so you can serve fresh, warm rolls for breakfast without getting up at the crack of dawn to make them. If you let the dough rise at room temperature, don’t skip the refrigeration time after the dough rises, as the dough is much, much easier to work with when cold. For the very best texture, these rolls are best served warm, on the day they are baked.
Panang Curry
Rich with coconut milk and crushed peanuts, panang curry, also known as phanaeng or panaeng curry, is subtly spiced with coriander and cumin. This version is made with chicken, but you’ll often find it made with beef and sometimes prawns. Panang curry is sometimes mistakenly linked to Penang, a Malaysian island, but it actually originated in Thailand. According to Pim Techamuanvivit, the chef and owner of Nari and Kin Khao restaurants in San Francisco, and the executive chef of Nahm Bangkok in Bangkok, it’s important to use thick coconut milk for the creamiest results, and be sure to break the sauce by simmering until a layer of bright red oil shimmers on top. Purchase panang curry paste online or at an Asian market and add crushed peanuts to it if it doesn’t include them (not all of them do), or prepare your own paste, as is done here.
Lemon Yogurt Cheesecake
This tart and tangy cheesecake utilizes lots of lemon zest and juice for a punchy, bright flavor, plus Greek yogurt for a smooth, light texture that is irresistible. The filling is tucked into a straightforward graham cracker crust, but you could easily substitute an equal amount of gingersnaps for the grahams. Make sure to cool the cooked cheesecake in the oven, with the door slightly ajar, to help avoid cracks. (But if you do end up getting a few cracks, you can just cover them with whipped cream or fresh fruit and no one will be the wiser.) For impressively crisp-edged slices, run a knife under hot water and dry it in between cuts.
Spiced Vegetable Phyllo Pie
In this spectacular meatless meal, crisp sheets of buttery, golden phyllo surround vegetables and chickpeas stewed with sweet spices, preserved lemon and earthy turmeric. You can prepare the vegetable stew the day before; just reheat it so it's warm when it meets the phyllo pastry. Once it’s baked, you can serve this hot or at room temperature, making it perfect for a party. Since it’s baked on a sheet pan, it makes enough to feed a crowd.
Tardivo Salad With Pistachio and Citrus
When it comes to wintertime eating, you can count on two things: chicories in abundance and the best citrus of the year. At the cozy Manhattan restaurant Raf’s, executive chef Mary Attea makes the most of both with this tardivo salad, which delivers the style and ingenuity of a restaurant-level dish to any home cook. Tardivo is a top choice for its delicate flavor and dazzling appearance, but endive is a suitable substitute, playing equally well with the fragrant schmear of puréed Sicilian pistachios. The creamy purée acts as the foundation for a bright combination of supremed citrus, sharp fennel and thinly sliced red onion. The dish is mellowed out with good-quality Italian olive oil and fresh lemon juice, and topped with salty slivers of ricotta salata. Serve as an impressive starter at your next dinner party or impress yourself on a weeknight. Either way, you’ve got a hit on your hands.
Lemon Butter Curls
Delicate but sturdy, these lemon butter shortbreads are perfect for a casual afternoon treat or relaxed holiday cookie. A combination of butter, egg yolks and a bit of cornstarch ensures a texture that melts in your mouth. Lemon zest adds a bright sparkle, and a light glaze of lemon juice and powdered sugar lends a tart finish. Make these into curls as shown or pipe them into any shape you prefer: Rings, squiggle or pushing the dough through a cookie press can all be fun. You also can roll and shape the dough by hand instead of piping or pressing it.
Technicolor Cookies
Cookies artfully decorated with royal icing are a holiday classic, but their fine details and beautiful colors can take hours to achieve. Not with these gorgeous cookies. Once the icing is made and stained, it takes only a few minutes to decorate. The icing is simply poured over the cookies, a technique inspired by the one used to pour swirly colors of mirror glaze over smooth cakes. (For a quicker alternative to royal icing, simply dip or drizzle the cookies with melted chocolate.) No two cookies will be the same, and that’s a big part of the charm. Underneath the exterior is a crisp, satisfying shortbread flavored with heaps of bright orange zest and quintessential winter spices.
Spiced Holiday Punch for Everyone
Start with a spiced, citrus base, made with lemon peels muddled with brown sugar, cinnamon, cloves, allspice, star anise, black peppercorns and tea leaves. Then, make a holiday drink your way. If you choose to spike it, reach for a favorite spirited bottle. Gin leans your drink refreshingly botanical, while whiskey feels a bit boozier and plays nicely off the base’s warming spices. If you want to make a nonalcoholic drink, simply add soda water, tonic and, if you like, a few dashes of Angostura bitters. (Note that, while the bitters lend a nice layer of flavor and depth, they do contain a small amount of alcohol, so if you’re abstaining just leave them out.) The point here is to make a drink you want to drink — and for your friend, partner, cousin or parent to make the drink they want to drink.
Thai Tea Tres Leches Cake
The marquee dessert at Golden Diner, in Manhattan’s Chinatown, is a take on tres leches, a Latin American cake soaked in three kinds of milk, as the Spanish name attests: whole milk, condensed milk and evaporated milk, its unsweetened cousin. Sam Yoo, the chef and owner, infuses the milk with Thai tea powder, a blend of black tea and vanilla that yields a signature tiger-orange hue. The longer the cake soaks, the better it is. (Mr. Yoo lets it rest for as long as two nights, with a flip in between so the liquid that’s pooled at the bottom has another chance to run through.) The cake is finished with whipped cream, coconut flakes toasted near gold and lime zest lending a bright sting. Keep the cake in the refrigerator until the last moment, so it’s as cold as possible and melts in the mouth, almost like ice cream. The faint bitterness of the tea checks the sweetness of the cake, so it’s just enough.
Lemony Pasta With Braised White Beans
Braising canned white beans with garlic, chile flakes and olive oil is a classic recipe — a speedy, meatless, very satisfying weeknight meal. This version turns the mix into a sauce for pasta, brightened by lemon juice and zest, and rounded out with fresh parsley or arugula and cherry tomatoes, a juicy contrast to the velvety beans. The pasta water also plays an important role here, keeping the beans from becoming pasty. Use the best olive oil you can, especially for drizzling at the end. That’s where you’ll really taste it, and a robust, herbal oil will add a lot of character to this simple dish.
Arroz con Leche With Roasted Pineapple
With a touch of coconut, broiled pineapple and bright-red pomegranate seeds, this is a festive dessert. Many rice pudding recipes call for a custard, but this one just calls for simmering short-grain rice in sweetened milk — it may make you think of Thai coconut sticky rice. Serve it warm to cap a meal, and keep some for the next day. Leftovers make a fine breakfast.
Quinoa Salad
This bright, crunchy and hearty quinoa salad is inspired by the flavors and textures of tabbouleh and Greek salad. Quinoa, cucumbers, bell pepper, olives, lots of parsley and an assertive lemon-garlic dressing make it a filling and protein-rich vegan lunch, or a great side for grilled chicken, seared fish or spiced chickpeas. Feel free to add other briny, creamy, snappy or herbaceous ingredients, such as feta, avocado, torn romaine leaves or fresh mint. The salad will keep for up to 2 days refrigerated; refresh with salt and lemon juice before eating as flavors may become muted in the fridge.
Lemon Cream Pie With Honey and Ginger
A citrusy cousin of coconut cream and chocolate cream pies, this pie is filled with a lemon pudding that’s tart like curd but is also light, smooth and creamy at the same time. Infusing the filling with fresh ginger gives it a more autumnal flavor, but omit it you prefer. For the crust, make sure to use only very thin, very crisp, wafer-style gingersnaps, otherwise it will likely slump as it bakes. If you can’t find those, graham crackers work just as well. (Watch Claire make Thanksgiving dinner from start to finish on YouTube.)
Cranberry Sauce With Orange and Golden Raisins
This classic cranberry sauce, adapted from “Jambalaya,” a cookbook by the Junior League of New Orleans, is an ideal combination of tart, bitter and sweet flavors, with chewy bits of raisin and orange peel that provide much-needed textural contrast on the Thanksgiving table. A Saffitz family favorite, prepared every year by Claire Saffitz’s mother, Sauci, it keeps for weeks, so make it as far ahead as you like. (Watch Claire make Thanksgiving dinner from start to finish on YouTube.)
Caramelized Brussels Sprouts With Lemon
Separating the dark green outer leaves from the lighter green cores of brussels sprouts allows you to roast them so they’re both tender and crispy. Prep them ahead of time for an easy side dish. (Watch Claire make Thanksgiving dinner from start to finish on YouTube.)
Orange Chicken
In 1987, chef Andy Kao and Andrew Cherng, a founder and chairman of Panda Express, developed orange chicken, a dish of fried chicken pieces coated in a sticky citrus sauce. The top-selling dish was inspired by a Taiwanese fried chicken dish, a Sichuan beef stir-fry with dried tangerine peels and the sweet-and-sour flavors popular in the Jiangsu region of China. In this version, boneless, skinless chicken thighs are coated in cornstarch, deep-fried until crisp, then tossed in a sweet and tangy sauce made with fresh orange juice. Adjust the heat to your preference with crushed red pepper, and serve over a bed of fluffy jasmine rice.