Citrus

A popular ingredient in many confections, candied orange peel is also delicious eaten plain or dipped in chocolate.

This classic nougat is chock-full of almonds and candied orange peel. After you try it, you will doubtless never eat store-bought nougat again.

Natural marzipan is flavored with chopped candied orange peel and Grand Marnier, then cut into heart shapes.

These rich and chewy confections are an old-world classic, unusual in that they are first cooked and then baked. A mélange of ingredients, including honey and candied orange peel, is used to make them; their underside is covered with bittersweet chocolate.

Orange zest—the orange skin, not the white pith—gives a fresh, exciting flavor to these chewy candies.

The inspiration for this candy came in Paris, where I tasted a wonderful chocolate-lemon ganache at one of the best chocolate shops. Be sure to use freshly grated lemon zest for the best fresh lemon flavor.

These scrumptious candies bring together three eminently compatible flavors: orange, hazelnut, and chocolate. For the best flavor, be sure to use homemade candied orange peel. These clusters are easy to make and always receive rave reviews.

Lime zest, cream of coconut, and white chocolate are blended together to create a scrumptious flavor in these truffles. Cream of coconut is sold in cans, and is available in the baking or specialty foods section of most supermarkets, or in large liquor stores. Be sure to stir the cream of coconut thoroughly before using.

Orange and chocolate have a natural harmony. Candied orange peel imparts a chewy texture to these truffles.

Cumin seeds contain vitamin E as well as flavonoids, both powerful antioxidants.

You can use the same technique to make candied lemon or orange peel. The technique for candied grapefruit peel is slightly different (as detailed below) because more pith—the bitter white layer between the outer peel and the flesh of citrus fruit—must be removed.

In addition to using this curd in other recipes, it is delicious on its own or as a spread for scones or shortbread.

Known as nuoc cham, this Vietnamese table sauce is used to season dumplings, soups, and noodle dishes.

You can prepare the blueberry sauce and the lemony yogurt up to 2 days ahead, and refrigerate both in airtight containers. To serve, simply spoon the layers into juice glasses and garnish.

This classic marinade pairs nicely with almost any meat, particularly shellfish and fish fillets. Be careful not to marinate shellfish for longer than 20 minutes; the acid in the lemon juice will cook the flesh.

This Asian-inspired marinade pairs perfectly with pork—turning into a sticky, spicy, sweet glaze when cooked—but can also be used with chicken or beef.

After making the batter, cook the pancakes immediately to ensure they retain their volume.