Cut
the orange crosswise into slices 1/4 in / 6 mm thick.
kumquats 1 naval orange 5 cups water 2 cups sugar Pinch of sea salt Special equipment: candy thermometer Steps Slice kumquats and
an orange crosswise into rounds, picking out and reserving seeds *.
Slice remaining blood orange and Cara Cara
orange crosswise into thin rounds.
Slice
the orange crosswise into slices, then cut each slice in half.
Cut
each orange crosswise into 6 slices.
Once peeled, cut
orange crosswise into rounds.
Slice
oranges crosswise into 1/4» - thick rounds.
Not exact matches
For the feet: Cut each
orange gumdrop fruit slice in half horizontally to make 2 thinner slices, and then cut each slice in half
crosswise.
Cut three of the
oranges in half,
crosswise.
Cut ends off the remaining
orange and then cut into 4
crosswise slices.
ingredients KOREAN BRAISED SHORT RIBS: 5 pounds beef short ribs (bone - in, trimmed, cut
crosswise into 2 - inch pieces) 2 tablespoons olive oil 1 large yellow onion (peeled, diced) 1 bunch scallions (root end removed, thinly sliced) 5 cloves garlic (peeled, minced) 1 (1 - inch) piece ginger (peeled, minced) 3 large carrots (peeled, cut into 1 - inch pieces) 3 stalks celery (cut into 1 - inch pieces) 1 cup rice wine vinegar 1/3 cup brown sugar 1 and 1/2 cups soy sauce 1/2 cup mirin 1/2 cup
orange juice 2 cups rice (to serve) Kosher salt and freshly ground black pepper (to taste) CUCUMBER KIMCHI: 2 pounds English cucumbers (thinly sliced) 1 tablespoon Kosher salt 1/2 cup rice vinegar 1/3 cup mirin 1 tablespoon toasted sesame oil 1 tablespoon gochujang (Korean chili paste) 1 clove garlic (peeled, grated) 1 teaspoon fresh ginger (peeled, grated) 1 teaspoon lime zest
1/2 cup peeled and diced horseradish 1/2 cup peeled and diced garlic 1/2 cup peeled and diced onion 1/4 cup peeled and diced ginger 1/4 cup peeled and diced turmeric 1 habanero chile, split in half 1
orange, quartered and thinly sliced
crosswise 1/2 lemon, quartered and thinly sliced
crosswise 1/2 cup chopped parsley 2 tablespoons chopped rosemary 2 tablespoons chopped thyme 1 teaspoon black peppercorns 2 to 3 cups raw unfiltered apple cider vinegar (at least 5 % acidity) 1/4 cup raw honey, or more to taste
Slice off all the peel and white pith around the
orange then turn it on its side and cut it
crosswise into round slices.
Slice the
orange sections
crosswise into 1 / 2 - inch chunks.
* 3 cups sliced hulled strawberries (about one 22 - ounce basket) * 3 large navel
oranges, peeled, thickly sliced
crosswise, cut into 3 / 4 - inch pieces (about 3 cups) * 2 tablespoons (packed) golden brown sugar * 2 tablespoons thinly sliced fresh mint leaves
Slice off all the peel and white pith around the
orange then turn it on its side and cut it
crosswise into round slices.
Trim off and discard peel and all of the white pith from
oranges, then slice
crosswise into thin rounds and set aside.
1 tablespoon olive oil 1 pound asparagus, woody ends trimmed and sliced into 2 inch pieces on the bias 1 1/4 cup leek, thinly sliced
crosswise (white and pale green parts only) 2 cloves garlic, minced Zest of one lemon 1 teaspoon
orange zest 2 tablespoons toasted pine nuts 1 - 2 tablespoon Italian parsley, chopped Salt and freshly ground pepper to taste