finely grated orange zest, plus 2 tablespoons orange juice. 1 1/4 tsp. kosher salt. 1/2 tsp. black pepper. 3 tbsp. red wine ...

Grate the orange to yield 2 teaspoons of zest. Juice the orange to yield ½ cup of juice. Stir in the ginger, orange zest and broth. Bring to a boil, ...

Stop, scrape and use a fine Microplane to grate the orange zest into the bowl; only grate the very outermost, shiny, bright orange part of the orange. (That’s where the oils and flavor are.

1 large orange, juiced, plus ½ teaspoon finely grated orange zest 1 lemon, juiced ½ cup plain Greek yogurt Kosher salt and freshly ground black pepper to taste Make the dressing: In a medium ...

Add the sugar substitute, orange zest, orange juice and water to the pan and cook, stirring occasionally, until the cranberries are soft, about 10 minutes. Reduce the heat slightly and cook until ...

Orange segments and zest brighten a pilaf-like dish of cauliflower rice served with honey-mustard roasted chicken thighs. ... minced or finely grated. 1/2 teaspoon freshly ground black pepper ...

1 teaspoon finely grated orange or tangerine zest. DIRECTIONS. 1. Combine butter and garlic in a small saucepan. Cook over medium heat until melted and the butter just begins to sizzle, about 4 to ...

For the glaze: sift 4 cups (450g) powdered sugar into a large bowl and beat together with the finely grated zest of an orange, 3 to 4 tablespoons orange juice, and 1/2 teaspoon vanilla until smooth.