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Shredded Pork in Ancho-Orange Sauce (Chilorio) from 'Pati's Mexican Table'

Kate Williams Post a comment

Carnitas make for one of the best taco fillings: slow braised pork, shredded and then crisped up before serving, is perfect unadorned in a warm corn tortilla. But what if you're looking to take it up a notch? In Pati's Mexican Table, Pati Jinich presents a different version of braised and shredded pork, this time fancied up with orange juice and a fragrant, tangy ancho chile sauce. With a generous pour of apple cider vinegar, the finished dish tastes almost like Mexican pulled pork—and I wouldn't consider that a bad thing. More

Shredded Pork in Ancho-Orange Sauce (Chilorio) from 'Pati's Mexican Table'

Serious Eats Kate Williams 9 comments

Carnitas make for one of the best taco fillings: slow braised pork, shredded and then crisped up before serving, is perfect unadorned in a warm corn tortilla. But what if you're looking to take it up a notch? In Pati's Mexican Table, Pati Jinich presents a different version of braised and shredded pork, this time fancied up with orange juice and a fragrant, tangy ancho chile sauce. With a generous pour of apple cider vinegar, the finished dish tastes almost like Mexican pulled pork—and I wouldn't consider that a bad thing. More

Creamsicles from 'Classic Snacks Made from Scratch'

Kate Williams Post a comment

These Creamsicles make for an appealing late-winter dessert. After all, citrus is hitting its peak. But how to create a double-layered popsicle without any fancy popsicle-freezing equipment? Dixie cups. More

Creamsicles from 'Classic Snacks Made from Scratch'

Serious Eats Kate Williams Post a comment

These Creamsicles make for an appealing late-winter dessert. After all, citrus is hitting its peak. But how to create a double-layered popsicle without any fancy popsicle-freezing equipment? Dixie cups. More

Sam Sifton's Basic Cranberry Sauce

Kate Williams Post a comment

Yes, cranberry sauce is a given. You probably make a homemade version to accompany its canned brethren in order to appease the most strident of canned-sauce believers. But often homemade cranberry sauce recipes include a cascade of spices, fruit, and nuts to distract from the fact that the sauce is simply a frozen bag of bouncy fruits cooked up with far too much sugar. In Thanksgiving: How to Cook it Well, Sam Sifton offers a straightforward yet well-balanced Basic Cranberry Sauce to counter all of those overwrought sauces. More

Sam Sifton's Basic Cranberry Sauce

Serious Eats Kate Williams 7 comments

Yes, cranberry sauce is a given. You probably make a homemade version to accompany its canned brethren in order to appease the most strident of canned-sauce believers. But often homemade cranberry sauce recipes include a cascade of spices, fruit, and nuts to distract from the fact that the sauce is simply a frozen bag of bouncy fruits cooked up with far too much sugar. In Thanksgiving: How to Cook it Well, Sam Sifton offers a straight-forward, yet well-balanced Basic Cranberry Sauce to counter all of those overwrought bowls of relish. More

Taste Test: Orange Juice, the Pulp-Free Edition

Drinks The Serious Eats Team 14 comments

If you read the results from our orange juice with pulp tasting and said to yourself, "I will never understand the appeal of drinking something with chunks of stuff floating in it" (and someone did say that), then this is the tasting for you. We tried eight pulp-free juices—that means sans chunks—to find the best. More

Taste Test: Orange Juice, the Pulp Edition

Drinks Erin Zimmer 16 comments

Everyone's sick or about to catch the sick bug, which makes this as good a time as any to taste orange juices. But how do you like yours—pulpy or pulpless? Since the pulp question can be a polarizing topic—right up there with creamy vs. crunchy peanut butter—we divvied the juices up into two tastings and judged them separately. Today, the results from the pulp round. More

Jackson Cannon's Adriatique

Serious Eats Maggie Hoffman Post a comment

Amaro Montenegro and Aperol extend the flavors of fresh orange juice so naturally you could imagine you're just sipping the nectar of the best oranges you've ever encountered. More

Applejack Rabbit

Serious Eats The Serious Eats Team Post a comment

At PDT, Jim Meehan uses local Deep Mountain Grade B maple syrup in this classic cocktail, but any Grade B syrup will work. It adds a deep, complex flavor to this bright, tart, and delicious drink. More

Cook the Book: Blueberry Orange Basil Granita

Serious Eats Caroline Russock 7 comments

The solution to my temporary lack of an ice cream maker was simple and refreshing Blueberry Orange Basil Granita. The granita originated in Sicily and I've always thought of it as the Italian version of a slushie. I adapted this recipe from a basic template outlined in The Ciao Bella Book of Gelato and Sorbetto. Blueberries and orange juice are pureed and then placed in a shallow pan in the freezer. The mixture is chilled for 3 to 4 hours, and stirred every half hour to break up the forming ice crystals. When finished the granita should be almost frozen and then scraped into light flakes of shaved ice. More

Time for a Drink: Buck's Fizz

Serious Eats Paul Clarke 5 comments

A Buck's Fizz is a special cocktail. It can take the familiar Mimosa to an entirely new level. More

Ice Cubes in Orange Juice

Adam Kuban 31 comments

OJ on the rocks. [Photograph: Serious Eats] Over the holiday weekend, Tim Carman of Washington CityPaper's Young & Hungry blog ranted about ice cubes in orange juice: When I see ice cubes in orange juice, I have two immediate thoughts: The orange juice will suck because it's watered down, and the restaurant is cheap, trying to extend its product at the expense of the product. I agree with him on one point: At a restaurant, they're just trying to cheap out. But at home, I sometimes add ice cubes to get the OJ extra cold. You just have to drink it fast. Which is no problem on a hot day. What's crazier is ice cubes in milk, which is... More

Update: Tropicana Sales Plunged During Package Redesign

Adam Kuban 12 comments

AdAge: "After its package redesign, sales of the Tropicana Pure Premium line plummeted 20 percent between January 1 and February 22, costing the brand tens of millions of dollars." Earlier: Tropicana, Pepsi Overhaul Packaging... More

Tropicana Reverting to Old Packaging After Consumer Complaints

Adam Kuban 18 comments

After a flurry of complaints via letters, email, and telephone calls about Tropicana's new look, introduced in early January, the company is going back to its old design. [The New York Times] Previously: Tropicana, Pepsi Overhaul Packaging... More

Tropicana, Pepsi Overhaul Packaging

Adam Kuban 34 comments

If you're an orange juice drinker, you've already noticed the Tropicana brand redesign. The New York Times had a bit about it last week that explains the motive behind the drastic change: One noticeable change is the disappearance of the longtime Tropicana symbol, a straw stuck in an orange that stood for the juiceā€™s fresh taste. The device is being replaced by a tall glass filled with Tropicana and an orange-colored twist cap atop large cartons that is shaped like a halved orange. Here's what design geeks said about it when previews went up in October: This new packaging feels, at best, like a discount store brand with what looks like, again, at best, rights-managed stock photography if not outright... More

Time for a Drink: The Bronx

Serious Eats Paul Clarke Post a comment

Let's be honest: The Bronx is unlikely to be anyone's favorite drink. But while it's not exactly bottled excitement, The Bronx is actually pretty good, and surprisingly refreshing. Be sure to use fresh-squeezed orange juice (and if you add a dash or two of Angostura bitters, you've got a somewhat tastier Income Tax Cocktail on your hands), and approach it with an open mind. More

Lower Impact Orange Juice

Alaina Browne Post a comment

Is frozen orange juice concentrate better for the environment than not-from-concentrate orange juice? Yes. Slate's Brendan I. Koerner explains the processes and energy consumed to produce both forms of juice.... More

Snapshots from Italy: Spremuta, Anyone?

Gina DePalma 5 comments

The height of citrus season is just starting to wind down here in Rome, and I feel an urgent need to get in on as much of the action as I can in the next month or so. Luckily the tiny fruitteria just outside my door is still piled high each day with an astounding assortment of oranges, tangerines, clementines, and lemons. Other signs of citrus mania are evident on trips to the market. Huge takeaway buckets of sweet oranges are conveniently stacked at the front of my supermercato—there seemed to be one sitting in every creaking, wheeled cart I passed the other day. Even shoppers running in and out for a quart of milk and a pack of... More

OJ: The Real Thriller

The Paupered Chef 5 comments

Anyone who has over bought fresh-squeezed OJ knows it bears a hefty price. Nick Kindelsperger and Blake Royer, working collectively as The Paupered Chef, turn their frugal eyes on homemade orange juice. More

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