For a tartness
that really
pops, chop up
and sprinkle
the tangerine
peel just
before serving.TANGERINE
STICKY RIBS
Pearson hadn’t touched pork for a long time—until she tasted this:
“It smelled so good, I couldn’t help myself!” The comfort-food favorite
gets an Asian spin from a tangy marinade of orange-blossom
h o n e y, h o i s i n s a u c e , s e s a m e o i l , S z e c h u a n p e p p e rc o r n s , a n d C h i n e s e
five-spice powder. Two fruits’ worth of peel in the sauce—plus a
scattering on top—offsets the richness of the meat.
YUZU-GLAZED
SALMON
The yuzu is a relative of an Asian breed of mandarin orange. Its rind
is yellow-green, and its unique taste touts hints of lemon and
grapefruit. For this dish, blend yuzu juice with soy sauce, yellow miso,
and maple syrup, then drizzle the mixture over salmon. Bake it
all in a parchment parcel with sesame seeds and bok choy. The result
i s a s av o r y m e a l w i t h to u c h e s o f t a r t a n d s w e e t.