Menu Ideas

16 Ways to Savor Citrus Season

January 16, 2015

It goes without saying that winter's citrus makes us want to hallelujah. Yes, it's the sunshine in a season otherwise filled with vegetables grown underground -- but citrus is also worthy of our praise because it's incredibly versatile: The rind, juice, and fruit can brighten both sweet and savory dishes. It's downright essential in cocktails -- what would a Manhattan be without bitters, or a Negroni without an orange garnish? And there are so many different kinds of citrus, many of which can be found at any market.

Okay, we'll stop gushing. Let's ooh and aah at these 16 recipes that use lemons, limes, grapefruits, and oranges in every which way:

Meyer Lemon Focaccia by deensiebat

Shop the Story


Citrus Salad with Goat Cheese-Stuffed Dates by Phyllis Grant


Carrot Avocado Salad by Merrill Stubbs


Duck à l'Orange by Cara Nicoletti


Spicy Orange-Ginger Chicken by foxeslovelemons


Citrus Pulled Pork Tacos by Erin Powell


Lemon-Chicken & Pepe Soup by foxeslovelemons


Meyer Lemon Eclairs by Yossy Arefi


Rosemary Honey Lemon Frozen Yogurt by The Cooking of Joy


Panna Cotta Infused with Bergamot Tea by Marie Viljoen


Orange Blossom Candied Cranberries by CozyDelicious


Sicilian Blood Orange Marmalade by dymnyno

Islay 75 by MollyandBrandon


Bowery Punch by Food52


Yuzu, I zu by Teri



Sweet Potatoes with Orange Bitters by Yotam Ottolenghi


Order now

A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).

Order now

See what other Food52 readers are saying.

  • Susie
  • Rebecca @ Bring Back Delicious
    Rebecca @ Bring Back Delicious
  • Karla Whitfield
    Karla Whitfield
  • Ali Slagle
    Ali Slagle
Editor/writer/stylist. Author of I Dream of Dinner (so You Don't Have To). Last name rhymes with bagel.


Susie January 19, 2015
Love that rosemary honey idea. I'm going to try it in my daily yogurt. Seems like such a beautiful combo. Those cranberries look amazing too! I've been using up all my marmalade by mixing it into ricotta...and eating it with a spoon. :)
Karla W. January 19, 2015
Mmm, ricotta + marmalade sounds so delicious! I'm thinking about making the blood orange marmalade now just so I can do that (and maybe spoon some into mini pastry shells for an easy dessert), thanks for the idea!
Rebecca @. January 17, 2015
Has anyone tried eating thin slices of regular lemon on something like focaccia (as opposed to Meyer lemon)? I have a tree full of regular lemons begging to be used in all sorts of juicy ways :)
Ali S. January 17, 2015
You sure could use regular lemons on the focaccia -- they'll just be a little more tart than Meyers. Another good way to use up lots of lemons, and enjoy them all year, is to preserve them: