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Entries tagged with 'orange juice'

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'

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

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

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

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

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