Blood Orange

Two types of rum double the fun in this citrusy punch. If you can’t find kumquats, add another orange.

The cinnamon butter will saturate the bread while it bakes, almost like an eggless French toast.

No blood oranges? Use 4 navel oranges instead, and slice into 5 or 6 rounds, depending on their size.

Yes, you can use regular oranges, but don’t you just love the color you get from blood oranges?!

Our favorite reader-requested cocktail is a refreshing, drinkable spin on one of our favorite salads.

Something magical happens when you spoon orange curd over vanilla ice cream. And by magical, we mean it tastes just like a Creamsicle.

Blood oranges are more tart than juicing or navel oranges; to substitute one of those types, cut back on the honey syrup.

Baking citrus at a high heat caramelizes the sugars and adds depth. It’s just the thing to bring intrigue to salads.

The key to making even and distinct layers? Smoothing them out with an oiled offset spatula and letting the first layer cool completely before topping.

Cutting endive into long, layered spears gives it an elegant look.

RockSugar uses the juice of calamansi, a delicious but hard-to-find citrus fruit. We approximated its flavor with a mix of other citrus.

For the sweetest new year, serve this sparkly cocktail featuring classic Rosh Hashanah flavors: apple and honey.

Bonal is a French apéritif infused with gentiana, a low-growing wildflower common in many parts of France

A fruity, citrusy cocktail made with blood oranges, then topped with Champagne

Blood orange kicks up the vitamin C, potassium and antioxidants in this bracing cocktail. Citrus is a great way to release a little extra water weight—so you can detox (a little) while you drink.

Don’t bother trying to divide this fillet into tidy portions. Instead, use a spoon to break it into perfectly imperfect pieces.

This no-heat method for making simple syrup also works in larger quantities. Try it using mint or lavender, too.

The fried olives used to garnish this colorful salad just might become your new favorite. Try scattered over crostini or salads.

Our fresh take on the classic Moroccan salad pairs shaved fennel and red onion with assorted beets and oranges for color contrast.