Food

Savory Recipes with Citrus

January 16, 2013

There's no easier way to brighten the flavors of a dish than to add a squeeze of lemon juice or a dusting of finely grated zest. Here, our favorite savory uses for versatile citrus.

See the RecipeChristopher Hirsheimer

Roast Chicken with Saffron and Lemon — Roast chicken is a classic dish all over the world. In this beautiful version from Spain, the bird is rubbed with musky, floral saffron and stuffed with bright lemons and fresh rosemary before being popped in the oven.Andre Baranowski

Fragrant orange flower water, called zhaar in Morocco and made from the blossoms of bergamot orange trees, perfumes this delicate salad, in which sweet citrus is offset by spicy radish. See the recipe for Orange and Radish Salad »Christopher Hirsheimer

See the RecipeMaura McEvoy

Chunks of lemon and cracked coriander seeds lend a bright flavor to these earthy olives. See the recipe for Lemon and Coriander Marinated Olives »André Baranowski

In this straightforward white wine braise, chicken legs are brightened with tart kumquat and salty olives. Try serving it over couscous. See the Recipe for Braised Chicken with Kumquats and Green Olives»Sarah Karnasiewicz

Vietnamese Dipping Sauce (Nuoc Cham) — For Asian-style grilled chicken wings, try this classic sweet-sour condiment with fish sauce and fresh lime juice.Todd Coleman

Beet and Goat Cheese Napoleons — These elegant appetizers come from Wolfgang Puck's Los Angeles restaurant Spago. Laurie Ochoa wrote about the groundbreaking chef in "The King of LA," part of our special Los Angeles issue (March 2010).Penny De Los Santos

See the RecipeAriana Lindquist

Lemon and Rosemary Chicken (Pollo Arrosto) — Garlic, lemon, and rosemary enhance simple, juicy roast chicken.André Baranowski

Duck a l'Orange — The recipe for this classic French dish is based on one in James Peterson's Glorious French Food.Todd Coleman

Mojo-Marinated Pork Shoulder Roast (Pernil Asado Con Mojo) — Pork shoulder is soaked overnight in a citrusy mojo marinade in this Cuban recipe.Todd Coleman

Dry-Cured Olives with Rosemary and Orange — These olives are incredibly simple—all you have to do is mix them with orange zest and juice, rosemary, and pepper, then let them sit for an hour.Landon Nordeman

Salsa de Piña Picante — Pineapple's firm texture and sweet-tart tang is perfect for salsa and an ideal foil for rich meats.Todd Coleman

Chicken and Onion Tagine (Djej Besla) — Onions stew until soft and sweet in this satisfying one-pot chicken dish flavored with saffron, turmeric, lemon, and olives. Get the recipe for Chicken and Onion Tagine (Djej Besla) »Todd Coleman

Peas with Orange and Mint — Fresh orange juice and plenty of mint enliven ordinary frozen peas.Todd Coleman

See the RecipeAnna Stockwell

Delicately spiced, tangy escabeche, a preparation typical of the Yucatan, makes a vibrant marinade and sauce for stewed chicken. The grapefruit, orange, and lime juices called for in this recipe approximate the flavor of the Yucatan's sour oranges, which are difficult to get here.James Oseland

Marinated in a crimson achiote and citrus juice marinade and served with pickled onions, this chicken dish is eaten all over the Yucatan. It gets an additional layer of flavor from the banana leaves that line the inside of the pot, but should you opt not to use them, the result will still be delicious.James Oseland

Lime Soup (Sopa de Lima) — Similar to tortilla soup, this version is sour from lots of whole limes in the broth and garnish; roasted habañero chiles add smokey heat to this bright soup.James Oseland

Chicken, Olive, and Lemon Tagine (Djaj Mqualli) — Tagine, the Moroccan stew, shares its name with the terra-cotta pot it's traditionally cooked in, whose neat conical lid promotes convection and even cooking. There are many versions; maybe the most classic is braised chicken, green olives, and lemons in a sauce fragrant with ginger and coriander.Todd Coleman

Lemon-and-Herb-Roasted Vegetables — Chopped whole lemon and spicy fresh ginger lend brightness to hearty roasted vegetables including sweet potatoes, acorn squash, and carrots.

Avgolemono — Avgolemono, a simple Mediterranean soup of eggs, lemons, and chicken broth, is the Mediterranean equivalent of chicken noodle soup. Get the recipe for Avgolemono »Todd Coleman

Kale and Citrus Salad — A bright, flavorful, and not too heavy winter salad combines some of the best cold-weather flavors—kale, orange, and pumpkin seeds—with sweet honey and airy ricotta.Helen Rosner

Butter Lettuce Salad with Pistachios and Orange Crème Fraîche Dressing — A simple salad pairs end-of-season citrus with fresh butter lettuce topped with pistachios.Helen Rosner

Lemon Parmesan Dip — Creamy and bright-tasting, lemon parmesan dip makes for an excellent accompaniment to a chip or crudité platter.Helen Rosner

Roasted Turkey with Achiote Citrus Marinade — Achiote paste gives the rub for this recipe a deep red hue, making for a visually striking roast holiday bird.Helen Rosner

Roasted Beets with Orange and Crème Fraîche — A cool and tangy crème fraîche dressing adorns roasted beets for a simple, colorful side dish. We like to use a combination of red and golden beets for presentation.Vanessa Rees

Roast Duck with Mandarin Orange Sauce — This three-part technique starts with a stove-top sear to render fat followed by a stint in the oven for a steam in a flavorful broth. A final roast results in juicy meat and crisp skin. See the recipe for Roast Duck with Mandarin Orange Sauce »Penny de Los Santos

Sautéed Crab with Avocado, Grapefruit and Herb Salad — Crabmeat is rubbed with a smoky chile paste, then sautéed and tossed in a refreshing salad of creamy avocado, tart grapefruit, and herbs.Penny De Los Santos

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