Orange

This date-orange filling is one of three filling varieties you can use in our hamantaschen recipe.

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

To pick a ripe papaya, look for skin that has more yellow-orange-red tones than green. It should yield slightly when gently squeezed.

Orange-flower water is very potent, and a couple of drops can go along way. Don’t worry if you don’t have any on hand; the salad is lovely without it too.

Regular old bark gets a bit spicier with a pinch of cayenne pepper and bitter orange.

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.

This recipe comes from the December 1989 issue and is part of our Thanksgiving Hall of Fame series. Orange-rosemary butter is spread under the turkey skin to melt during roasting; it produces a moist and aromatic bird.

“Everything I love about the canned kind—and nothing I don’t!” –Claire Saffitz, associate food editor

Tart, sour, and just as refreshing as ye olde cranberry sauce.

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.

The bitterness of the caramelized sugar tempers the sweetness in this twist on an Old Fashioned.

Lamb shoulder has great fat content and rich (not gamey) flavor, which makes it ideal for this sweetly spiced, Mediterranean-inspired braise.

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

The spice rub builds a nice flavorful crust around the pork as it cooks, but the sugar can cause the meat to brown quickly. Keep a close watch.

Cooking the trout skin side down and only quickly finishing it off on the other side ensures fish will be perfectly crisp.

This julep riff from Bobby Flay tastes fresh and not too sweet.

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.

Muesli is a cold porridge of oats, fruit, and yogurt that softens overnight in the refrigerator. If you don’t have time to prepare it the night before, don’t worry. You can omit the oats and make a breakfast parfait with the orange (use one large orange), date, yogurt, cacao nibs, and coconut.