784 citru recipes

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.

Orange walnut muffins with fresh orange juice, lemon zest, and brown sugar. A lighter, lower-fat breakfast muffin with bright citrus flavor and crunchy walnut pieces.

Orange lemon frosting made with real citrus zest, fresh juice, butter, and egg whites beaten into powdered sugar. A bright, tangy buttercream for cakes and cupcakes.

Orange corn muffins with fresh orange zest for a bright citrus twist on classic cornbread. Light, tender muffins that bake up golden in under 15 minutes.

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.

Russian cheese babka (pashka) with cream cheese, cottage cheese, candied fruits, golden raisins, and citrus zest, molded in cheesecloth overnight. A no-bake Russian Easter dessert.

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.

Bewitching cookies with orange zest, orange juice, buttermilk, and chocolate chips in a soft brown sugar drop cookie. A citrus-chocolate combination that's hard to resist.

Light fruit cake with sultanas, glace cherries, pineapple, almonds, and rose extract baked low and slow. A traditional British holiday cake with citrus and almond flavors.

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.

Pineapple pound cake uses frozen pineapple juice concentrate as the main sweetener for a no-added-sugar loaf with tropical citrus flavor. Seven-ingredient pantry cake.

Classic prune and raisin hamentachen filling with chopped nuts and whole orange (rind included) for citrus brightness. Traditional Purim cookie filling pulsed in the food processor.

Pompano baked in parchment with annatto, citrus, olives, and pimento. Fish en papillote the Mexican way, steamed in its own fragrant sauce for moist, tender fillets.

Orange-kissed cheesecake on a chocolate graham cracker crust, made lighter with nonfat cottage cheese and reduced-fat cream cheese. Bright citrus meets dark cocoa in every forkful.