1,117 recipes
Homemade margarita liqueur infused with orange and lime zest spirals in silver tequila with Cointreau. Sip it straight, over ice, or use it as a pre-mixed cocktail base.
Microwave poached pears glazed with orange marmalade, brown sugar, and citrus zest, served chilled with a creamy yogurt sauce. A light, elegant fruit dessert.
Orange apple pancakes start with a quick Bisquick batter brightened with orange zest and cinnamon, then get crowned with warm buttery apple wedges and pecans. An easy, cozy brunch in about half an hour.
Apple-filled acorn squash with brown sugar, chopped walnuts, and orange zest. Baked cut-side down first for tender flesh, then filled and finished in the oven. A vegan fall side.
Peach blackberry compote tossed in a basil and orange-zest wine syrup. A no-cook summer dessert that lets ripe stone fruit and berries do the talking, with an herbal edge from fresh basil.
Cold trout in orange marinade is an Italian make-ahead classic: pan-fried trout steeped overnight in vermouth, orange, and lemon. Serve chilled the next day.
Orange and jicama salad with sliced avocado over mixed greens, dressed with a tangy orange-lemon vinaigrette. A bright, crisp, Mexican-inspired side salad for tacos or grilled fish.
Champagne fruit bowl tosses crisp apples and seasonal fruit in fresh citrus, then gets a splash of chilled bubbly and toasted almonds right before serving. A bright, boozy brunch centerpiece that comes together in a single bowl.
Easy mandarin orange cake doctors a lemon cake mix with ground hazelnuts, mandarin orange chunks, and fresh orange zest, baked in a tube pan and dusted with sugar or glazed with chocolate.
Hot curried broccoli slaw stir-fried with orange juice, maple syrup, and toasted curry powder. A tangy, sweet, tender-crisp side dish served over rice in just 30 minutes.
Paneer Patties in Orange Perfumed Cream Sauce (Ras Malai) recipe
Salmon steaks brushed with vermouth butter, orange zest, and lemon juice, topped with sliced potatoes and grilled in foil. Works on the barbecue or in the oven.
Orange hot and sweet mustard made with dry mustard, fresh orange and lemon juice, honey, and cinnamon. A bold homemade condiment that keeps for a month.
Slow cooker beef daube braised in white wine and brandy with shallots, ham, orange peel, and Provencal herbs. A French stew made effortless in a crockpot.
Molten chocolate cake with a frozen Grand Marnier ganache center, served with orange whipped cream and warm chocolate sauce. A showstopping restaurant-style dessert.
English orange trifle layered with liqueur-soaked quick bread, vanilla pudding with orange zest, and marmalade, frosted with sweetened whipped cream. A make-ahead showstopper dessert.