Citrus
1591 recipes found
Orange Cranberry Loaf
Orange and cranberry are a wintery match made in heaven. This loaf has a good amount of orange zest, which releases its essential oils when ground together with the sugar to give the cake a lot of flavor and a beautiful orange hue. A little orange juice, swirled together with yogurt, ensures a super moist crumb. The plump cranberries burst in the oven and dot the loaf with welcome pockets of tartness. When they are in season, fresh cranberries are perfect here, but frozen will work just as well. Do not thaw them before swirling them into the batter but do note that frozen cranberries will increase the overall bake time a bit. Freeze the baked loaf, well-wrapped, for up to 1 month. Thaw at room temperature to serve.
Cast Iron Orange Cake
This is an elegant version of an easy Sunday cake – one that can be made early in the morning for eating a warm slice right out of the oven with coffee, and then letting it sit on the counter to enjoy it as a snack cake as the week rolls along. It magically gets better and better each day. It is adapted from Paul Bertolli’s Bitter Orange Cake recipe in his masterpiece, “Cooking by Hand,” which uses blood oranges. Here, a humble navel orange is used for its friendly sweetness. Rubbing some zest into the sugar, adding fennel and vanilla and flexing the charms of its main character ingredient (the orange), this beautifully simple cake becomes a bit deeper in its character. Playing around a bit with the flour, replacing some of the all-purpose with a toasted chestnut flour or by adding a little semolina, as this recipe calls for, makes for a delightful play on flavor, texture and crumb.
Roasted Halibut With Cumin, Lemon and Bay
For a main course, this easy fish dish features flavors enjoyed in many Middle Eastern dishes and meant to be together — cumin, lemon and bay, so fragrant and satisfying. Use any firm-fleshed white fish fillets, such as halibut, snapper or rockfish. (Using small whole fish like branzino is another possibility.) The fish can be roasted, uncovered, in a hot oven, beneath the broiler or in a covered grill. The lemon and bay get slightly charred, and their perfume immediately infuses the fish in a beautiful way.
Ambrosia Salad
In ancient Greek mythology, ambrosia is referred to as the food or drink of the gods, and in parts of America, some might agree, as the name is associated with a fluffy, marshmallow fruit salad that delights both kids and adults. Mandarin oranges and pineapple are typical to the dish, but other fruits, such as bananas, strawberries and grapes, can also be used. In this version, the fruit is mixed with shredded coconut and sweetened homemade whipped cream, but you can use an 8-ounce container of thawed frozen whipped topping for ease. Feel free to adjust the sweetness of the salad to your liking, but marshmallows and maraschino cherries are a must. Ambrosia salad is best served well chilled, allowing the flavors to meld.
Orange Salad With Pomegranate
For dessert, a simple fruit salad like this one after a meal is always welcome, refreshing and palate-cleansing. The only real challenge is peeling the oranges with a sharp knife, leaving them spherical and ready to cut into thin slices. Want to doll it up? Surround the platter with Medjool dates or honey dates and serve with almond or walnut cookies.
Lemon Cupcakes
These little cupcakes are light, fluffy and packed with bright lemon flavor. Topped with a not-too-sweet cream cheese frosting, they are both well-balanced and indulgent — and easy to prepare in one bowl. While you will need two to three lemons to yield enough zest for the cakes, you may not need to cut so many open for ¼ cup of juice. To save the remaining zested lemons for another recipe, be sure to wrap them in plastic wrap. Without the zest, bald lemons tend to harden in the fridge fast. The frosted cupcakes are best the day they’re made, but you can make the cakes in advance and freeze them for up to 1 month in an airtight container. Thaw at room temperature to frost and serve.
Bánh Mì
Bánh mì are, frankly, perfect sandwiches. From the baguettes (“bánh mì” literally translates to bread) to the fillings, they leave room for endless variation while remaining entirely distinct as a complete, complex Vietnamese dish. For this recipe, pork is the star: Following a brief marinade, the meat is broiled, then stuffed in a warm baguette alongside pickles, mayo, butter and a sprinkling of herbs. Ideally, it’s worth picking up the baguettes and butter from your local Vietnamese bakery or bánh mì shop (just ask; they’ll likely sell some to you). Both the pork and the pickles can be made ahead of time. Any extra cooked pork shoulder would serve as delicious leftovers when reheated alongside rice and eggs, or tossed between noodles, or folded into yet another bánh mì. Any extra pickles will hold in the fridge for several weeks — and are endlessly adaptable for later meals.
Baklava
Baklava is an iconic pastry that defies borders: It’s beloved in Turkey, Greece, Central Asia, the Balkans and beyond, and each of these regions boasts its own variety. This version, with its honey syrup, leans into the Greek version. Store-bought phyllo makes preparing a pan of homemade baklava much easier, but it does require a little patience. There are no cutting corners when it comes to buttering every couple of sheets of phyllo, but your efforts will yield shatteringly thin layers of pastry. Making and chilling the syrup in advance of pouring it on top of the pastry is an important step, as it allows the baklava to fully absorb the sticky sweetness, reducing pooling on the bottom of the pan.
Key Lime Pie
Key limes, with their distinct tartness and slightly floral aroma, lend a delightfully sharp flavor to this classic American pie. They can be hard to find, especially out of season and outside of Florida, and juicing the diminutive limes can sometimes feel like a big effort. This recipe allows you to choose your own adventure: fresh fruit for Key lime purists, bottled stuff for shortcut seekers, or a blend of Persian lime juice (from the limes most commonly found in grocery stores) bolstered with a little lemon juice, for those seeking a solid substitution. The amount of salt in the crust may seem like a lot, but it offsets the tart curd and rich whipped topping. Try adding ¼ cup of unsweetened shredded coconut to the crust for a fun twist on the classic. This pie freezes like a dream, providing a great make-ahead dessert and a taste of the beach any time.
Rosé Shrimp
This zippy, pink shrimp dish captures the crisp and flowery flavors of rosé wine in just 20 minutes. A dusting of herbes de Provence, bloomed in hot, shrimpy olive oil, amplifies the savoriness that crustaceans cooked in butter and wine tend to provide, like that of shrimp scampi. Piment d’Espelette — the fruity, moderately spiced pepper named after a commune in France and prevalent in Basque cooking — turbocharges the color and flavor of the shrimp. This chile can be swapped in a pinch (see Tip), but don’t skip the orange zest; it brings out the wine’s inherent fruitiness. Serve this dish as an appetizer with crusty bread, or as an entrée with pasta or white rice, whatever can sop up the rosy pan juices.
Lemon Pesto Pasta
While not as well known as pesto alla Genovese, lemon pesto is a delicious variation that adds a jolt of brightness. Used in Italy as both a pasta sauce or spread for crostini, its preparation is similar to classic pesto by combining basil with cheese, nuts and extra-virgin olive oil, but the addition of the lemon zest and juice gives it a unique flavor and color. This simple weeknight pasta sauce comes together quickly in the food processor and can be made ahead, as it keeps in the refrigerator for up to one week. You can also drizzle the pesto over a Caprese salad or grilled zucchini, or smear it over crusty, toasted bread as a topping, as they do in Italy.
Sangria
This classic red wine sangria comes together in just minutes. Any dry red wine will work, but the fruit-forward notes in Spanish reds made with Tempranillo grapes make them an ideal choice here. The amount of sugar added depends on your personal preference, the red wine you choose and the ripeness of the fruit. As is, this sangria is dry and balanced with a touch of sweetness. If you prefer a boozier sangria, you can increase the amount of brandy to ½ cup (in that case you may want to add additional sugar as well). Sangria is best served within 48 hours, when the fruit has softened but is still fresh. Serve in large glasses over ice, if desired, with a few pieces of wine-soaked fruit as a delicious and potent garnish.
Frozen Pimm’s Cup
A Pimm’s cup is an English cocktail traditionally made with a splash of its namesake (a mildly spiced, fruity, gin-based liqueur), plus a glug of ginger ale, lemonade or lemon soda. Simply called a “Pimm’s” in the United Kingdom, the drink is a summertime favorite, famously sold in the stands at Wimbledon. This frozen version is easy to make at home and is perfect for sweltering summer nights. Lemon simple syrup gives the cocktail a burst of tart citrus without diluting it, and ginger beer provides a nice kick of ginger. Once the drinks are blended, they’ll stay frosty for a surprisingly long time. The herby and fruity garnishes, a nod to the flavors in Pimm’s, are a distinctive and essential part of the drink.
Michelada
A classic Michelada means different things to different people but its core ingredients remain constant: cold beer, lime, salt. Serve the beer-based cocktail as is, over ice, in a chilled glass rimmed with salt or adapt from there to your preferred Michelada by adding a litany of condiments such as: Worcestershire sauce (or salsa inglesa), hot sauce, Maggi seasoning, and Clamato or tomato juice, or both. If you like, switch out the salt rim for a Tajín rim.
Shrimp in Rundown Sauce With Cavatelli
Richly flavored rundown, popular across the Caribbean, is the result of gently simmering seafood in coconut milk and tomatoes with aromatics such as scallions, onion and garlic until the flavors are concentrated and intense. Some say it gets its name from the way it lightly runs down and coats any starch or protein with which it comes into contact. At her restaurant, Bywater American Bistro, the chef Nina Compton tosses shrimp and house-made gnocchi with a rundown sauce made with the shrimp shells and scented with ginger and lemongrass. Here it’s served with cavatelli or shell pasta and is every bit as delicious. Lime zest plus a garnish of mixed soft herbs such as basil, chives and dill brighten the dish and add a hint of freshness.
Lemon Bars
The best lemon bars are just sweet enough to temper lemon’s acidity while heightening its heady tang. Adding zest to the curd would have detracted from its comforting smoothness with chewy bits. Instead, the wisps of lemon peel bake into the cookie, which is snappier than classic shortbread to provide a contrast to the filling’s softness. Rather than cutting cold butter into flour and powdered sugar for a crumbly bottom as many recipes do, this version combines melted butter with flour and granulated sugar for a sturdy — and simpler — dough. After setting in the oven, the base is covered with the just-as-simple lemon mixture while still hot. Doing so ensures that the layers meld together into a textural ombré so that each bite starts with melt-in-your-mouth curd and ends with a satisfying crispness.
Fruit Salad
A bit of sugar and lime makes a standout fruit salad: The duo accentuates fruit’s flavors and sweetness while creating a syrup to gloss the fruit. Massage lime zest into the sugar so its oils release, then stir mixed fruit with the lime sugar and some lime juice. Taste and tweak until the result is electric. You could also add chopped mint or basil, ground cinnamon or coriander, vanilla bean seeds, chile flakes or grated fresh ginger.
Strawberry Basil Key Lime Pie
A night of cocktails inspired Maya-Camille Broussard’s strawberry basil Key lime pie, a signature pie at her Chicago pastry shop, Justice of the Pies. After tasting a vodka cocktail with puréed basil, lime and bell pepper crafted by her cousin Peter, the pastry chef recreated the mixture as a pie filling, nixing the bell pepper, adding juice from Key limes and balancing the sublimely sour taste with the creamy sweetness of condensed milk. If strawberries are out of season, you may top the pie with macerated strawberries for an additional dose of sweetness.
Lemon-Blackberry Shortcakes
Berry season is the time for shortcakes, a classic dessert with berries, whipped cream and freshly baked sconelike biscuits. Here, a bit of sweet-tart lemon curd, prepared up to a week in advance and perfect with blackberries, makes these particularly special. Serve these assembled, on individual dessert plates, or, if you prefer, set out all the elements for guests to build their own.
Arnold Palmer
Named for the eponymous professional golfer who was known to request a drink combining iced tea and lemonade after a day on the course, the Arnold Palmer has become a hugely popular American drink. While Mr. Palmer preferred a ratio that favored tea over lemonade, the drink has become more commonly known as a “half-and-half” — half tea, half lemonade. This recipe uses equal parts homemade lemonade and unsweetened black tea for a nicely balanced flavor, but feel free to adjust the ratio to your liking, using a bit more lemonade for a sweeter drink, or more tea for a slightly bitter one, Palmer-style.
Lemonade
A cold glass of lemonade on a hot summer day is one of life’s great simple pleasures, and it certainly doesn’t get any simpler than this basic recipe. Made with only three ingredients — water, freshly squeezed lemon juice and sugar — it comes together quickly and multiplies well, for big groups and lemonade stands alike. This lemonade packs a tart-sweet punch to account for some dilution as the drink sits on ice, but to avoid watery lemonade, add ice to individual glasses rather than the pitcher. Enjoy as is, or mix it with brewed iced tea for a classic Arnold Palmer.
Tinto de Verano
A drink built and named for summer, Spain’s effervescent tinto de verano (summer red wine) matches the season’s easy-going nature. At its most traditional, the recipe sticks to just three ingredients: ice, red wine and citrus soda. (La Casera, from Spain, is most classic, but 7Up and Sprite also work.) This version includes an option for a bright lemon-lime syrup mixed with soda water to stand in for the classic’s soft drink, plus a pour of vermouth for rounder, herbal notes. But, should you prefer your tinto de verano adhere to tradition, feel free to add more red wine in place of the vermouth. While the below recipe will yield a balanced, light and fizzy tinto de verano, there’s no need to get overly caught up on perfect measurements, the drink readily adapts to personal preference — and eyeballing ounces.
Limoncello
Surprisingly easy to make at home, limoncello is a bright yellow lemon liqueur ubiquitous in Southern Italy. As lemon peels soak in vodka, they release their fragrant oils along with their color. You can steep the lemons for as few as 4 days and as long as a month, but know that most of the flavor and color from the peels will be transferred to the vodka in the first week. Poured into small glass bottles, homemade limoncello makes a thoughtful party favor. Chill in the freezer, and then serve it to guests after dinner for an impressive nightcap. Limoncello will keep for up to 1 year in the refrigerator in a sealed container. Don’t let those leftover lemons go to waste — use them to make lemonade, lemon curd or lemon meringue pie.
Japanese Potato Salad With Mentaiko
A classic side dish for homemade lunch boxes or bento picnics, a Japanese potato salad is made with boiled russet potatoes, vegetables, boiled eggs and, often, ham, all seasoned with rice vinegar and tangy Japanese Kewpie mayonnaise. Folding in some raw mentaiko, the salt-cured roe of Alaskan pollock, gives it a savory, briny complexity (and is a good reminder of why potatoes and cured fish eggs are so often paired together). The potatoes in Japanese potato salad are typically roughly mashed, but you can dice them if you prefer a heartier texture. Salting the cucumber in advance helps it retain some crunch when you mix it into the salad, while adding vinegar to the potatoes while they’re still hot helps them absorb more flavor.