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.
'oranges' on Serious Eats
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.
Bright and floral, the orange rosewater sparkler is made with fresh-squeezed orange, muddled mint, and rosewater.
A cross between sorbet and ice cream, full of both dairy richness and the tart berry flavor of blood orange.
Start the new year off right with this light and tasty quinoa salad topped with delicate greens, citrus, avocado and crunchy almonds.
A chipotle and orange reduction creates a potent sauce that adds a heavy sweet, smoky, and spicy to a juicy grilled pork loin.
Spicy arugula, finely sliced fennel, and juicy oranges make a simple and elegant autumn salad.
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.
This egg-free, spiced whole wheat cake is flavored with orange and black pepper.
[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....
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.
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.
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.
These moist muffins are perfumed with orange and studded with plump dates.
This salad was adapted from one of my favorite cookbooks, The Inn at Little Washington Cookbook by Patrick O'Connell. He takes a classic Italian combination—oranges, red onions and greens—and gives it a Moroccan twist by adding cinnamon and nutmeg to the vinaigrette. Sounds unusual but it really works, and the flavors are perfect for fall.
'Ninho' means nest in Portuguese, and the name's a nod to one of Brian Block's favorite beers, Hitachino White Nest beer. This cocktail also includes a distilled version of the beer. Blood oranges add a lovely color if you can find them.
This recipe combines rhubarb with chopped orange peels, fresh orange juice, and the seeds of a vanilla bean. The results taste a bit like rhubarb pie shot through with orange marmalade. The sweet-tart flavor of this jam would complement any dark baked goods like gingerbread or spice cake.
The following recipe is from the May 25 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! [Photographs: Caroline Russock] This recipe for Kale with Golden Raisins and Onions from Nigel Slater's Tender:...
It seems as though beet and orange salads—usually mixed with a handful of baby greens, a tart vinaigrette, and a crumble of goat cheese—are the fashionable salads of cold weather months. And while I'm a big fan of the combo, I have to admit that I was thrilled to see the ingredients handled in a new, exciting way in Isa Chandra Moskowitz's Appetite for Reduction.