'citrus' on Serious Eats

8 Citrus Fruit You Should Be Baking With Now

We're creeping towards the end of prime citrus season but, before it's over, there are a few fruit you should definitely try. Because while there's nothing wrong with a navel orange, have you tried its rosy cousin, the cara cara? Ever wondered what a tangelo was? They're a cross between a tangerine and pomelo or grapefruit, and they're super sweet and juicy. (Plus they make a great pudding). See all 8 fruit right this way. More

Pie of the Week: Shaker Lemon Pie

If the idea of cutting up whole lemons and using them (flesh, pith and peel), as a pie filling causes you to pucker involuntarily, then you're not alone. And yet, as caustic as they may sound, whole lemons, sliced very thin, are the main ingredient in a classic Shaker Lemon Pie, which, with the help of a good amount of sugar and some eggs, makes for a unique and totally delicious treat. More

Preserved: Blood Orange Beaujolais Marmalade

Every winter I look forward to the arrival of blood oranges at the market. This year I was rather impatient, popping in to my favorite produce place every few days to ask, "Are they here yet?" You see, I've been itching to make blood orange marmalade for months now, and I was beginning to worry it might not happen. But then this week, finally, there they were. More

Pie of the Week: Key Lime Pie

The goal of this recipe is simple: a pie that takes folks back to the kitschy nostalgia of an early bird special, that gets treated with all of the finesse and attention it deserves. No neon green fillings, jell-o jiggles, or metallic-tasting pre-squeezed juice allowed. The whole point of the dessert is to celebrate the bright, tangy taste of real key limes. More

More Posts