Lightly grease a 9-inch square pan with nonstick cooking spray and/or line with a sling of parchment paper. In a large bowl or the bowl of a food processor, rub or pulse the granulated …

For the icing: Meanwhile, add the orange zest and juice to a bowl. Add the powdered sugar and salt. Splash in the milk and melted butter, along with the remaining half of the chai spice.

Deselect All. 2 cups freshly squeezed orange juice, from about 6 oranges. 2 oranges, zested. 2/3 cup sugar. 1 (5-pound) Pekin duck, cleaned, with innards, wing tips and excess fat removed

For the tangzhong: Whisk together the milk, bread flour and 1/4 cup (60 milliliters) water in a small saucepan. Place over medium heat and cook, whisking constantly, until thick.

Stack the orange slices and cut them into quarters. Place the oranges into an 8-quart stainless steel pot. Add the lemon zest and juice and the water to the pot, set over high heat and bring …

For the crust: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan with butter. Stir together the flour, granulated sugar and salt in a bowl.

In a small saucepan set over medium heat, bring the orange juice to a boil and cook until reduced by half, about 4 minutes. Meanwhile in a small bowl, whisk together 1/2 cup of the sugar, the …

In a large saucepan, combine the orange juice, sugar, and thin orange strips. Bring to a simmer and cook for 30 minutes, or until a thick syrup. Strain the syrup and reserve the orange strips ...

Bring 1 cup orange juice, 3 tablespoons honey and 1 inch sliced fresh ginger to a simmer in a saucepan over medium heat. Cook until syrupy, 8 to 10 minutes. Let cool completely; discard …