Citrus
Baked Red Snapper with Tomato, Orange and Saffron
Serve this saucy dish with steamed rice or crusty French bread.
Chicken Sates with Peanut Curry Sauce
Can be prepared in 45 minutes or less but requires additional unattended time.
Vegetable Ragoût with Parmesan and Balsamic Vinegar
Ragoût de petits L
égumes au Parmesan et Vinaigre Balsamique
Also nice as a meatless entrée—with some crusty French bread, of course.
Moroccan Chicken with Preserved Meyer Lemons and Green Olives
This recipe is just one of the countless ways to use preserved lemons.
Grilled Swordfish Verde
The verde on the succulent swordfish comes from the cilantro and chili marinade and a silky avocado mayonnaise. Start out with salsa and tortilla chips, and serve Mexican beer throughout the meal.
Roast Turkey with Hazelnut Stuffing
By John Moraru
Citrus Chiffon Cake
It's unusual to butter and flour the pan when making a chiffon cake, but we liked the delicate crust that resulted. Because we did it this way, the cake must be cooled, inverted, on a rack, not on a bottle (the usual procedure for chiffons), or it will fall right out of the pan!
Don't be tempted to substitute lemon juice for orange juice in the recipe, as the cake will not be as tender.