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Entries tagged with 'oranges'

Make-Ahead Farro with Radicchio, Prosciutto and Orange

Serious Eats Suzanne Lehrer Post a comment

Sitting overnight gives the orange flavors time to permeate the dish, offset by salty, fatty prosciutto, bitter raddichio and balsamic. Farro is more than an afterthought here; every nutty grain absorbs bitter, tart and sweet flavors. More

DIY Orange Soda

Serious Eats Marcia Simmons 14 comments

DIY orange soda delivers the same satisfying combination of sweet and tart you get from the commercial version, but mixed in with the familiar sharpness and prickly joy of orange soda is a new and exciting flavor I wasn't used to tasting in my soda—real oranges. More

Orange, Rosewater, and Mint Sparkler

Serious Eats Autumn Giles Post a comment

Bright and floral, the orange rosewater sparkler is made with fresh-squeezed orange, muddled mint, and rosewater. 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

Quinoa Salad with Watercress, Oranges, Avocado, and Almonds, with Citrus Vinaigrette

Serious Eats Jennifer Segal Post a comment

Start the new year off right with this light and tasty quinoa salad topped with delicate greens, citrus, avocado and crunchy almonds. More

Grilled Orange-Chipotle Pork Loin

Serious Eats Joshua Bousel 8 comments

A chipotle and orange reduction creates a potent sauce that adds a heavy sweet, smoky, and spicy to a juicy grilled pork loin. More

Preserved: Tequila Sunrise Marmalade with Orange and Pomegranate

Sweets Stephanie Stiavetti 2 comments

I like sweet-tart jams, and this marmalade is one of the best I've tried. Tart orange accepts a sweet hug from bright-red pomegranate, and the whole thing is given a nice, boozy kiss from the addition of a touch of tequila. More

Arugula, Fennel and Orange Salad

Serious Eats Jennifer Segal 1 comment

Spicy arugula, finely sliced fennel, and juicy oranges make a simple and elegant autumn salad. More

Preserved: Halloween Orange Marmalade with Black Sesame Seeds

Sweets Stephanie Stiavetti Post a comment

The sweet-tart tang of oranges and lemons adore a touch of zing from ginger paste. This festive colored jam is perfect for Halloween, complete with spooky (and tasty!) black sesame seeds. More

Halloween Orange Marmalade with Black Sesame Seeds

Serious Eats Stephanie Stiavetti Post a comment

The sweet-tart tang of oranges and lemons adore a touch of zing from ginger paste. This festive colored jam is perfect for Halloween, complete with spooky (and tasty!) black sesame seeds. More

Wake and Bake: Orange Black Pepper and Whole Wheat Breakfast Cake

Sweets Carrie Vasios Mullins 3 comments

Italians will eat this egg-free cake during Lent. I went farther, swapping in earthy whole wheat flour and and taking out the nuts. The dough is spiced with cinnamon, nutmeg, and black pepper. The overall flavor is a nutty, slightly spicy cake with a bright burst of orange. More

Orange Black Pepper and Whole Wheat Breakfast Cake

Serious Eats Carrie Vasios Mullins Post a comment

This egg-free, spiced whole wheat cake is flavored with orange and black pepper. More

Roasted Beet Salad with Olives and Oranges

Serious Eats Blake Royer Post a comment

[Photograph: Blake Royer] About the author: Blake Royer is a food writer, photographer, and filmmaker based in Chicago; he has been writing for Serious Eats since 2007. You can follow him on Twitter @blakeroyer. Adapted from Plenty.... More

Preserved: Pine Nut-Orange Caramel Sauce

Sweets Lucy Baker 1 comment

Bright, citrusy oranges and mellow, nutty caramel have a natural affinity. Toss in some toasted pine nuts and you've got a seriously delicious dessert sauce. Try it over polenta cake or vanilla ice cream. More

Pine Nut-Orange Caramel Sauce

Serious Eats Lucy Baker Post a comment

Bright, citrusy oranges and mellow, nutty caramel have a natural affinity. Toss in some toasted pine nuts and you've got a seriously delicious dessert sauce. Try it over polenta cake or vanilla ice cream. It will keep for at least a week in the fridge. Reheat it over low heat before serving. 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

DIY Orange Bitters

Serious Eats Marcia Simmons 9 comments

Just a drop or two of orange bitters can add the right depth to your cocktail or bridge together ingredients that aren't quite living up to their mixological potential. Deep, citrusy, spicy, complex orange bitters are an essential part of so many balanced cocktails. The beauty of DIY bitters is unleashing your creativity and crafting bitters that you can't find anywhere else. I emphasized anise, but you could just as easily play up the cloves or add cardamom, cinnamon, coriander, or ginger for a whole new flavor profile. More

Let Them Eat: Olive Oil Cake with Tangerine Marmalade

Sweets MarĂ­a del Mar Sacasa 4 comments

My favorite part about this cake was making the tangerine marmalade. Rather than rushing through the prep work, I turned off all extraneous sound and stood at the counter, calm, quiet, alone—a rare occurrence. I listened to the skin shyly parting from the fruit's flesh, inhaled. More

10 Zesty Orange Dessert Recipes We Love

Sweets The Serious Eats Team 1 comment

In the dark days of winter, we crave bright, tangy citrus to bring us out of our doldrums. These dessert recipes take advantage of flavorful orange zest and juice, segments, and even whole fruit whirred in a blender. Check out 10 delicious orange-based treats (and get the recipes) in the slideshow. More

Winter Fruit Salad with Pomegranates

Serious Eats Jennifer Segal 3 comments
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