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Entries tagged with 'blood oranges'

Rouge Tomate's Winter Citrus Punch

Serious Eats Jaclyn Einis 1 comment

Get a hit of tangy winter sunshine with this bright, citrusy juice blend from Rouge Tomate in NYC. More

Blood Orange Juliet

Serious Eats Autumn Giles Post a comment

A classed-up version of the thick, frothy orange shake of mall food court fame. More

Sunday Supper: Blood Orange-Glazed Turkey Breast With Oven-Roasted Potatoes

Sunday Supper Jennifer Olvera Post a comment

Blood oranges offer a seasonal blast of color—and flavor—in this anything-but-boring turkey dish. More

Blood Orange-Glazed Turkey Breast With Oven-Roasted Potatoes

Serious Eats Jennifer Olvera Post a comment

Blood oranges offer a seasonal blast of color—and flavor—in this anything-but-boring turkey dish. More

Scooped: Blood Orange Sherbet

Sweets Max Falkowitz 1 comment

Take advantage of blood oranges while they're in season with this extra creamy and smooth sherbet. More

Blood Orange Sherbet

Serious Eats Max Falkowitz 8 comments

A cross between sorbet and ice cream, full of both dairy richness and the tart berry flavor of blood orange. More

Bi-Rite Market's Fennel, Blood Orange, and Avocado Salad

Serious Eats Caroline Russock Post a comment

By mid-February many of us living in the chillier states are in need of some freshness, and bright flavors. This Fennel, Blood Orange, and Avocado Salad from Bi-Rite Market's Eat Good Food might not be seasonal or local across the board, but man, it's a breath of fresh air for those of us living under grey skies. Bright, tangy citrus, licoricey fennel, and creamy avocado have the transportive ability to bring you to a place that's warm and sunny. More

Let Them Eat: Red Velvet Cake

Sweets María del Mar Sacasa 8 comments

You're disappointed, aren't you? You read the title "red velvet cake" and don't see the shade of lipstick red you've come to expect. Well, get over it. If you really look inside your soul and search your tastebuds, you will, like me, come to the harsh realization that red velvet is a fiction. Those bright carmine cupcakes peddled by overhyped bakeries are dry, stale, and lacking in flavor and substance. Sure, they're pretty, but wouldn't you rather bite into a buttery, fine-crumbed cake that's got a surprising blend of flavors, even if it comes in a less saucy shade of red? More

Red Velvet Cake

Serious Eats María del Mar Sacasa 6 comments

If you really look inside your soul and search your tastebuds, you will, like me, come to the harsh realization that red velvet is a fiction. Those bright carmine cupcakes peddled by overhyped bakeries are dry, stale, and lacking in flavor and substance. This cake is impossibly buttery and melt-in-your mouth with moist dark brown sugar. More

Blood Orange Negroni from Bottega

Serious Eats Maggie Hoffman 2 comments

This Negroni variation from Chef Frank Stitt appears on the menu at Bottega only in deep winter when blood oranges are in season. "It makes us reminisce about aperitif time in the gorgeous cafes and bars of Torino and Venice," says Stitt. Serve with a slice of orange and a bowl of green olives. More

The Mickey Rourke

Serious Eats Maggie Hoffman Post a comment

This original version of this cocktail appeared in Gourmet in 2009. It's tart, fresh, and super-easy to make—if you want to get fancy, consider salting the rim. More

Preserved: Blood Orange Beaujolais Marmalade

Sweets Lucy Baker 1 comment

Every winter I look forward to the arrival of blood oranges at the market. This year I was rather impatient, popping in to my favorite produce place every few days to ask, "Are they here yet?" You see, I've been itching to make blood orange marmalade for months now, and I was beginning to worry it might not happen. But then this week, finally, there they were. More

Blood Orange Beaujolais Marmalade

Serious Eats Lucy Baker 1 comment

This marmalade has a gorgeous, purple-crimson hue. The flavor is a bit sweeter than traditional marmalade, with notes of raspberry and wine. It would be absolutely delicious sandwiched between layers of almond or polenta cake, or try it with cornmeal biscuits. A jar would make a great Valentine's Day gift. More

Spinach Salad with Blood Oranges and Pistachios

Serious Eats Carrie Vasios Mullins 1 comment

This salad uses blood oranges two ways. First they're juiced for the blood orange-honey vinaigrette and second, the segments sit on a bed of spinach and pistachios. More

In Season: Blood Oranges

In Season Jenny Lee-Adrian 7 comments

Slice open a blood orange and its red flesh radiates. Generally available from winter to early spring, they bring color to salads, add zing to drinks and brighten meat, poultry and seafood dishes. Why are blood oranges such a sexy red? They have large amounts of anthocyanin pigments, which act as antioxidants and are responsible for red, purple, and blue colors in a lot of vegetables, fruits, and flowers. More

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