351 citru recipes

Broiled halibut steaks basted with a Worcestershire, orange juice, and orange zest glaze dotted with butter. A 6-ingredient, 20-minute fish dinner with savory-citrus flavor.

Persian lamb soup simmered with dried fruits (prunes, apricots, peaches), turmeric-browned onions, and a sweet-sour balance of brown sugar and citrus for comforting depth.

Buttery lemon drop cookies glazed with fresh citrus. Tender melt-in-your-mouth texture from egg yolk dough, rolled in sugar and baked until barely golden.

Orange-onion dressing with fresh orange juice, grated onion, honey, and mustard. A bright citrus vinaigrette that comes together in one jar with a quick shake.

Traditional Southwest cactus candy made from prickly pear, simmered in citrus sugar syrup and rolled in powdered sugar. A unique desert treat with old-fashioned charm.

Peppery greens meet juicy orange segments, toasted walnuts, and tangy goat cheese in a bright citrus vinaigrette for a restaurant-quality salad ready in 20 minutes.

Authentic Cantonese lemon chicken with crispy deep-fried bird, tangy lemon-ginger sauce, black mushrooms, and bamboo shoots. A citrus-bright Chinese dinner that beats takeout.

Sweet potatoes simmered with sliced persimmons, sugar, and fresh citrus juice until a glossy syrup forms. A one-pot seasonal side with an unexpected fruit pairing.

Homemade chocolate Easter eggs with creamy buttercream centers dipped in semi-sweet chocolate. Customize with cocoa, maple walnut, or citrus flavors and decorate with colorful icing.

Sauteed striped bass escabeche marinated in white wine, sherry vinegar, and citrus with bell peppers, green olives, and crisp green beans. A stunning make-ahead dish.

Carrot orange cilantro soup blended silky smooth with fresh orange juice, zest, and vegetable stock. A vibrant, vegan puréed soup with bright citrus and herbal notes.

Three taste sauce with equal parts brown rice vinegar, shoyu, and mirin. A versatile Japanese base for dipping sauces, dressings, and marinades. Add citrus for ponzu.

Grilled tofu marinated in orange juice and soy sauce, pressed until firm, then charred on the grill. Three ingredients, vegetarian, and full of smoky-citrus flavor.

Persian-style mandarine rice with saffron, julienned carrots, slivered almonds, and sultanas in a citrus syrup. Soaked rice baked under a jeweled mandarin and saffron glaze.

Homemade lemon shred marmalade with fine lemon peel and grapefruit, cooked low and slow with no added pectin. Just four ingredients for a classic citrus preserve.

Zucchini-Lemon Muffins: tender, lemon-bright muffins lightened with egg substitute and just a quarter cup of oil. Bright citrus zip cuts through soft zucchini crumb.