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Many citrus fruits come into season in winter — a welcome addition of colour, brightness, and acidity in a season of cozy stews and warming braises and spice-rich muffins and cookies. Whether or not they use Meyer lemons, grapefruits, pomelos, blood oranges, or extra, our greatest citrus recipes make the most of these versatile fruits in savory mains, candy desserts, and refreshing salads. Get up your cold-weather desk with these citrusy dishes.
Frozen Citrus ‘Soufflé’
Jennifer Causey / Meals Styling by Emily Nabors Corridor / Prop Styling by Christine Keely
This no-bake showstopper from baker Michael Werrell stacks a silky lemon-poppy seed custard with orange-scented whipped cream and tangy lemon curd. Serve straight from the freezer with recent citrus segments.
Puntarelle-Citrus Salad with Roasted Beets
Greg DuPree / Meals Styling by Chelsea Zimmer / Prop Styling by Christine Keely
Bitter-crisp puntarelle meets candy roasted beets and a tumble of blood orange, Cara Cara orange, and grapefruit segments. A lemony Dijon French dressing and herbs (dill, mint, parsley, tarragon) hold it brilliant; shaved ricotta salata provides salinity. Verify your native farmers marketplace for puntarelle, in any other case substitute it with one other bitter chicory.
Roasted Soy-Citrus Chilean Sea Bass
Jacob Fox / Meals Styling by Lauren McAnelly / Prop Styling by Jessica Thomas & Susan Mitchell
A citrus-forward pan sauce of recent orange juice, ponzu, soy, ginger, and garlic perfumes butter-rubbed fillets as they roast. The result’s tender, flaky fish with a lacquered floor and concentrated aromatics. Search for Chilean sea bass with the Marine Stewardship Council (MSC) certification label, or substitute halibut or salmon.
Spiced Duck Breasts with Mandarin Oranges and Dates
Pan-seared duck breasts on this elegant but approachable dish are seasoned with ras el hanout and cooked till the pores and skin turns deeply golden and crisp. The rendered duck fats enriches the fluffy couscous steamed with orange juice and turmeric, which is then tossed with dates, almonds, and recent herbs.
Carrot and Orange Cake with Bitter Cream Glaze
This carrot cake from cookbook creator Nik Sharma is one thing particular. “Chopped items of dried apricots and candied orange peels give every slice of cake a spot of surprising fruit sweetness, whereas the pistachios add texture to the gentle cake,” he says. “Serve it with a cup of heat tea or espresso to finish the expertise.”
Citrus and Fennel Hen with Olives and Calabrian Chiles
Victor Protasio / Meals Styling by Torie Cox / Prop Styling by Claire Spollen
F&W’s Justin Chapple braises rooster leg quarters with toasted fennel seed, dry sherry, Castelvetrano olives, and oil-packed Calabrian chiles, nestling in slices of lemon and orange. The braise yields juicy meat and a spoonable pan sauce that begs for bread.
Lemon Curd Tart
Meals author and editor Jamila Robinson writes about making this recipe in her essay “Romancing the Range,” “utilizing the identical lemon curd recipe my grandmother taught me after I was 6, lengthy earlier than I may use the range unsupervised.” The tart layers that silky lemon curd — cooked gently till thick and shiny — right into a crisp, prebaked shell. A crown of combined citrus segments provides welcome sweetness and texture, balancing the curd’s wealthy, tangy depth.
Salad of Pink Radicchio, Citrus, and Mushroom Bagna Cauda
Gentl & Hyers
On this recipe from Cooking with Mushrooms by Andrea Gentl, delicate pink radicchio, Cara Cara oranges, and a heat, nutty brown-butter bagna cauda enriched with porcini powder and anchovy make for a stunning and brilliant winter salad. The warmth of the bagna cauda dressing softens the leaves whereas orange juice and sherry vinegar steadiness out its richness.
Grilled King Salmon with Meyer Lemon Relish
On this recipe from 1999 F&W Finest New Chef Suzanne Goin, grilled king salmon is cooked over excessive warmth till exceptionally tender. The mix of chopped lemon segments, shallot, capers, and Castelvetrano olives creates a floral, frivolously acidic salsa that cuts by the buttery fish, whereas a contact of Aleppo pepper provides mild warmth.
Seared Scallops with Pomegranate and Meyer Lemon
Greg DuPree / Meals Styling by Torie Cox / Prop Styling by Christine Keely
Impressed by Chef Ori Menashe’s scallop aguachile at Bavel in Los Angeles, the dish contrasts heat, golden-brown scallops with cool cucumbers, citrus segments, and recent pomegranate arils. “It is a roller-coaster taste journey — candy, bitter, spicy, crunchy, gentle, fragrant, floral, smoky, savory from the salt. So many issues occurring!” Menashe says.
Gradual-Roasted Salmon with Citrus-Olive Relish
Christopher Testani / Meals Styling by Chelsea Zimmer / Prop Styling by Claire Spollen
This principally hands-off roast from The International Pantry Cookbook by Ann Taylor Pittman and Scott Mowbray stays succulent at a mild (solely 250°F) temperature . It is completed with a relish of combined citrus and briny olives. Preserved lemon provides funky, salty depth.
Citrus and Avocado Salad with Pickled Onions
Chef and meals author Deborah Madison layers ruby grapefruit, blood and navel orange slices, watercress, and avocado with quick-pickled crimson onions for snap and colour. A citrus–pomegranate French dressing with a touch of orange flower water ties it collectively.
Chocolate-and-Citrus Cassata
From New Orleans pastry chef Maggie Scales, this dramatic cassata layers cocoa-rich cake, ricotta filling scented with candied citrus, and a stunning, shiny ganache. It is a showstopper cake that is properly definitely worth the time.
Masa-Battered Fish Tacos with Citrus-Pickled Onions
Victor Protasio / Meals Styling by Julian Hensarling / Prop Styling by Claire Spollen
On this recipe from 2023 F&W Finest New Chef Isabel Coss, ultra-crisp fish fillets (dredged in a cornstarch–masa batter) meet orange-habanero aïoli and fast citrus-pickled onions.
Hashish-Infused Olive Oil Citrus Cake
A young olive-oil cake perfumed with combined citrus will get a mild dose of cannabis-infused oil on this recipe developed in partnership with Kitchen Toke. Semolina offers the crumb a texture harking back to cornmeal cake; a brilliant citrus glaze and recent fruit on prime add each tartness and sweetness.
Smoky Pasilla-and-Citrus Grilled Flank Steak
Victor Protasio / Meals Styling by Margaret Dickey / Prop Styling by Heather Chadduck Hillegas
Cookbook creator Andrea Slonecker grounds smoky pasilla de Oaxaca chiles in a molcajete, then mixes in orange and lime juice for a sturdy marinade. The citrus tenderizes and perfumes the meat, which grills shortly to a juicy, chile-fragrant end. Serve with tortillas, cilantro, and radishes.
Tortine di Riso Agli Agrumi (Italian-style Rice Custard with Citrus)
Greg Dupree / Meals Styling by Ruth Blackburn / Prop Styling by Thom Driver
Italy-based meals author and cookbook creator Emiko Davies layers her baked rice-and-custard tortine: creamy rice beneath, barely set custard on prime. Scented with lemon and orange, they’re supreme with an espresso or digestivo.
Mango and Citrus Salad with Hoja Santa Inexperienced Goddess
Cedric Angeles
2021 F&W Finest New Chef Fermín Núñez blends hoja santa, herbs, spices, and yolk right into a inexperienced goddess–fashion dressing that’s peppery and minty. Toss with pomelo or blood orange, mango, feta, and sesame seeds for a layered, savory-sweet salad.
Mother’s Citrus Meringue Pie
Named one in every of F&W’s 40 greatest recipes in 2018, this nostalgic pie from legendary culinary historian Jessica B. Harris options an orange-juice pastry shell, a lemon–lime custard filling, and a excessive, toasted meringue. Broil the meringue to brown it whereas the filling continues to be room temperature; it would assist it higher adhere to the custard.
Crisp Entire Crimson Snapper with Asian Citrus Sauce
Meals & Wine / Picture by Jake Sternquist / Meals Stylist / Holly Dreesman / Prop Styling by Gabriel Greco
Entire snappers fry to delectable crispness and are served with a quick-mix sauce of soy sauce, orange and lime juice, sesame oil, and ginger. The mix is a salty and brilliant counterpoint to the wealthy, crackling pores and skin of the fish. Serve with loads of rice.
Grilled Halloumi Burgers with Citrus Tapenade
Jennifer Causey / Prop Styling by Julia Bayless / Meals Styling by Ruth Blackburn
Searing halloumi for a bouncy, browned vegetarian burger makes for a scrumptious cookout-worthy most important; a citrus-olive tapenade and lemon aïoli deliver further zip. Serve on cushiony brioche with roasted crimson peppers.
Roast Duck with Citrus Pan Sauce
Meals & Wine / Picture by Morgan Hunt Glaze / Meals Styling by Chelsea Zimmer / Prop Styling by Josh Hoggle
Take the guesswork out of roast duck with this two-step recipe: first steaming, then roasting. Coriander seeds within the steaming water intensify the orange and lemon stuffed within the cavity. Scale back the drippings to a shiny soy and citrus–tinged pan sauce.
Citrus, Beet, and Arugula Salad with Halloumi Croutons
Dan Perez / Meals Styling and Prop Styling by Nurit Kariv
Cookbook creator Adeena Sussman roasts crimson and golden beets, then pairs them with combined citrus, lime juice, and peppery arugula. Cubes of pan-fried halloumi stand in for croutons, including salty crunch.
Spritz Cookies with Citrus Buttercream
Meals & Wine / Picture by Eva Kolenko
Cookbook creator Zoë François pipes her spritz cookies, somewhat than use a cookie press, then swirls on brightly coloured, tangy lemon buttercream for a festive set of 5 dozen cookies.
Poul Nan Sos (Haitian Hen in Sauce)
“This dish is Haiti, one thing we make time and time once more. I think you’ll, too,” writes James Beard Award winner Gregory Gourdet, chef-owner of the Portland-based Haitain restaurant, Kann. The recipe marinates rooster with onions, garlic, thyme, Scotch bonnet, and ample citrus (orange, lime, lemon) earlier than stewing with peppers.
Hashish-Infused Citrus-Caramel Blondies
Chef and restaurateur Sarah Simmons got here up with these moist, orange-scented blondies when she was left with further caramel after an catering occasion. This recipe has been modified from the model developed by Simmons to incorporate cannabutter as a substitute of normal butter; it may be made with both.
Winter Citrus with Frozen Yogurt and Pistachios
1999 F&W Finest New Chef Suzanne Goin made this dessert in 2018 to rejoice 20 years of her famed Los Angeles restaurant, Lucques. It highlights peak-season citrus, pairing tart blood oranges, Cara Cara oranges, and tangerines with cool vanilla frozen yogurt. A fast brown-butter drizzle infused with toasted pistachios provides heat and nuttiness that distinction superbly with the chilled fruit.
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