Add the best of the season's zest to a variety of recipes for a citrus dish you won't soon forget.
Known for their fragrance and sharp flavor, citrus fruits are one of the treasures of winter. Whether you like lemons, limes, oranges, or grapefruit, these citrus recipes are sure to put a smile on your face.
First up is our Cilantro-Jalapeño Limeade. Jalapeño adds a subtle kick, and cilantro brings grassy, herbal notes to classic limeade. Adults might like to stir in a little tequila.
The best way to use fresh market or garden produce is often in its simplest, purest form. This dish highlights the color of oranges for an elegant presentation. You can peel and slice the oranges ahead, if you like, arranging the slices on a plate and covering with plastic wrap. You can prep the other components ahead, too. Make the dressing several hours or even a day ahead; just bring to room temperature before tossing with the arugula.
We fully embrace the peppery punch of fresh ginger, which gives this moist cake a surprising tingle. Kumquats offer a tart, sweet kick to the glaze drizzled over the warm cake. A bundt pan is key for presentation here.
Nothing compares to the flavor of fresh oranges in their prime—just think how juicy wedges enhance a green salad. Indulge in our seasonal dishes that captures the pure essence of oranges.
Blood oranges are a little bit tart; navels are sweeter—try a mix of the two for a colorful, tasty combo.
This easy punch recipe is great for holiday entertaining and made by adding orange juice and lemonade concentrate to tea steeped with cinnamon and cloves. You can prepare this punch up to one day ahead.
Lemons are such an integral part of so many recipes, but this is one that truly frames its freshness, fair and square. Pine nuts in the sweet cookie crust balance the boldness of the lemon filling.
Let the salad stand at room temperature at least 30 minutes before serving. This allows the dressing to penetrate the vegetables and tenderize them a bit for a less aggressive crunch.
This bright, fresh salad of winter greens and sweet-tangy citrus is studded with red pomegranate arils: It’s a dramatic, holiday-worthy plate and a welcome course for vegetarians.
Ditch the greasy fried chicken fingers in favor of these sweet glazed chicken bites. They're the perfect size for popping into your mouth or serving on skewers. This dish is prepared with boneless, skinless chicken thighs but feel free to use chicken breasts if you have them on hand.
The meringues and curd can be made up to a day ahead for convenience. Store meringues at room temperature in an airtight container, and keep curd chilled with plastic wrap directly on the surface so it doesn't form a skin.
Add a sweet, citrusy twist to traditional stew with luscious, fresh orange slices. If you prefer a thicker stew, reduce the broth to 3/4 cup, or simmer on the stove after baking.
Simplify the liquor shopping list: Skip setting up a full bar and instead offer a signature cocktail featuring just one or two types of spirits or wine. Make this punch up to 4 hours ahead, but wait to add the cava until just before serving.
This versatile marinade works well with several types of dishes, especially flaky, white fish like tilapia. Round out the meal with a cool side of green beans tossed with cilantro and lime.
Fennel's licorice-y sweetness is a great match for juicy citrus and salty feta. But if it's not your favorite, swap the fennel out in favor of thinly sliced red onion.
The best part of this dinner? Leftovers, of course. Make a tasty wrap with remaining quinoa: Spread hummus over a whole-grain flatbread. Top with spinach, sliced bell pepper, quinoa, and feta; roll up.
Lemonade Layer Cake, developed by Ann Taylor Pittman as a recipe makeover, has been loved by readers since it debuted in April 2002. When we retested it for this story, we felt we could make big improvements in the texture and flavor. Instead of using a lemonade product, we've made a concentrated fresh lemonade syrup that adds zippy citrus hits to the more-tender cake.
Ready in just 26 minutes, this strip steak topped with avocado-lime salsa is an ideal way to add a unique twist to a weeknight steak dinner.
Grapefruit adds a perfect sweet-tart zing to this salad. Hearts of palm have a semifirm texture and nutty flavor similar to that of artichoke hearts, which you could sub in a pinch.
Traditional Shaker lemon pie uses the whole lemon, pith and all. This version uses only the rind and the meaty-juicy lemon part, leaving the pith for those hearty Shakers. Macerating the rinds in sugar for 24 hours tenderizes them and reduces bitterness. There's rich caramel flavor in the golden cane syrup; light-colored corn syrup will work fine, too, but the flavor won't be quite as rich.
Robust Japanese buckwheat noodles and seared scallops get coated with a marinade that has been reduced to a glaze. Serve with still-crunchy snow peas or sugar snap peas. You can toss them right in with the noodles.
Bitter meets sweet in this warm salad. Leeks gain caramelized sweetness when given a subtle char, and citrus spiked with a touch of honey counters the radicchio's bite. It's important to let the vegetables sit for a bit after they're grilled to allow them to steam and become supple.
Gooey provolone, white bread with a crunch, and refreshing citrus aioli—all in a turkey and watercress panini—make a mouth-watering combination. This hearty sandwich will not leave you with hunger pains, but it might just leave you wishing for one more bite.
This recipe blossoms from the floral essence of grated grapefruit rind, while fresh grapefruit juice packs refreshing flavor to the powdered sugar glaze which is drizzled over this moist pound cake.
This is a fresh, bright, zero-effort side, thanks to precooked beets and precut fresh citrus. It makes a fine accompaniment to grilled salmon, pork, or chicken.
This fruit combo is refreshing by itself, and a serving offers about a day's worth of vitamin C. It can also top waffles or pound cake. Garnish with thinly sliced lime rind, if desired.
This cake is great with a cup of morning coffee or mixed berries and a scoop of sorbet for dessert. Use a whole teaspoon of lemon extract for more intense lemon flavor.
Tart marmalade is delicious on scones or breakfast breads. This recipe produces classic British-style bitter marmalade. If you prefer less bitterness, use only half the grapefruit rind called for in the recipe. Keep in mind that the mixture will thicken as it cools.