348 dried orange recipes

Golden zucchini balti with yellow squash, bell peppers, tomatoes, and turmeric stir-fried in a karahi with balti sauce. A vibrant vegetarian Indian curry ready in 30 minutes.

Lazy salmon cakes turn canned salmon and leftover mashed potato into pan-fried patties with dill, lemon and onion. A pantry dinner that comes together in 30 minutes with whatever's already in the fridge.

Crispy chicken breasts stuffed with herbed cheese, baked golden, then draped in a glossy kumquat-orange sauce with tarragon. Fancy enough for guests but surprisingly doable.

Wilted spinach salad with a hot bacon and cider vinegar dressing, orange segments, cashews, red onion, and tarragon. Made entirely in the microwave for a warm salad ready in minutes.

Dried fruits taste sweeter than candy and also provide fiber and potassium.

Paul's Barbeque Sauce: a layered Cajun BBQ sauce with bacon, dark-caramelized onions, pecans, citrus rinds, and honey. Built on a classic seasoning mix and finished with butter.

Fruit soups provide a nice way to cool off and only take about 10 minutes to prepare. Fruit soups can play the role of appetizer or dessert.

Pan-roasted grouper crusted with whole mustard seeds and thyme, served with leeks, corn, and a white wine butter sauce finished with lime juice.

Crispy battered chicken deep-fried and tossed with bell peppers, carrots, and lychees in a homemade sweet-and-sour sauce. The real-deal Chinese restaurant version, made from scratch.

Hearty one-pot minestrone loaded with swiss chard, spicy pepperoni, lima beans, and pasta in a savory beef broth. A filling Italian-style soup that feeds six in about 30 minutes.

Fiesta sangria scales up the Spanish classic for big parties: a gallon of wine, fresh citrus, brandy, orange liqueur, and lemon verbena. Serves 40, perfect for summer cookouts and weddings.

Make something quick and scrumptious for lunch with this simple fish chowder recipe.

Classic champagne punch with white wine, champagne, fresh lemon juice, grated pineapple, orange liqueur, and soda water. A big-batch party punch bowl recipe for weddings, showers, and celebrations.

Best-ever barbecue sauce in the Cajun style with crispy bacon, dark caramelized onions, honey, citrus, and toasted pecans. A rich, complex Paul Prudhomme-influenced sauce that earns its name.

Elegant crab and lobster salad plated with a fennel-orange side salad and a silky Courchamps sauce made with crab, tarragon, and Dijon. A refined no-cook seafood dish for special occasions.

French chocolate decadence cake with over a pound of dark chocolate and just one tablespoon each of sugar and flour. Served with whipped cream and raspberry-liqueur sauce.