Orange

Potent—but so much classier than your dive bar shots.

Why drink O.J. with your yogurt when you can mix it in?

Beans can roll with virtually any flavor profile, including bright fresh citrus, lime juice, and chiles in this wintery salad.

A pinch of salt makes everything taste better, including savory smoothies.

Be sure to invert the cake after it's baked while it's still warm; if you wait too long, the oranges will stick to the pan.

This recipe, part of our Throwback Thanksgiving feature, is from our 1970 issue. Granny Smith apples have lots of pectin, which makes them ideal for this sauce; it will set up without adding any gelatin to the mixture.

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

“Without the oleo-saccharum, the punch would be flat,” Jack McGarry, one of the owners of the Dead Rabbit in NYC, insists. “It’s vital.”

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.

There’s lots of flavor locked inside the citrus peel, which is why the pros marry the peels with sugar until the fragrant essential oils emerge in a syrupy puddle.

The radicchio delivers nice color, but endive or escarole hearts would be smart substitutions flavorwise.

Turn this iced tea into a cocktail with a little gin.

Suprêming citrus may be a labor of love, but there really is nothing more refreshing than taking a bite into one of these segments.

Making your own flavored vinegar and oil might seem like a crazy thing only chefs in the Hot 10 would do, but once you make them (which is easy), your salads will enjoy instant upgrades.

Cointreau can be added to a wide variety of cocktails, from margaritas to cosmopolitans to Long Island ice teas, but it can also be drunk neat or on ice.

Your baked goods, pastas, and more are good. But they could be better—just add citrus and lemon zest.

The best reward for walloping a bag of ice is this drink—it’s like a grown-up snow cone.

Choose the best-quality fish for this simple ceviche.

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.

We love the bright, cheery flavor that citrus adds to our cooking—here's how to make the most out of your oranges, lemons, limes, and more.

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

This recipe for the triangular filled sweets eaten during the Jewish holiday of Purim yields tender, buttery cookies.