Orange

Candied Orange Zest

You can sometimes find candied orange peel in stores, but it is typically thicker, chewier, and more moist than candied zest. It will also never have the intense citrusy flavor of candied zest you make yourself.

Spinach Salad with Oranges and Warm Goat Cheese

Watercress, Endive, and Orange Salad

Spicy Pumpkin Roulade

An elegant finale to the meal; the cake has a light texture, and the filling provides great pumpkin flavor with a hint of orange. Pour a late-harvest Sémillon with dessert.

Stuffed Sweet Potatoes

Sauteed Red Snapper Fillets with Fennel and Orange

The fresh flavors of fennel and orange make this simple fish dish shine. You can serve it alone or with a helping of rice.

Mocha Pecan Pie with Coffee Whipped Cream

Cocoa, espresso and orange add a sophisticated note to a classic pecan pie.

Caramelized Orange Tart with Blackberry Purée

A crowd-pleasing dessert that pairs creamy orange custard with tart blackberry puree.

Avocado, Orange, and Jícama Salad

This recipe can be prepared in 45 minutes or less.

Penne with Citrus Cream Sauce

Can be prepared in 45 minutes or less.

Candied Fig, Hazelnut and Orange Cheesecake with Port Sauce

Bake this dessert ahead so it can chill overnight.

Spicy Orange Salad

Can be prepared in 45 minutes or less.

Orange Currant Noodle Kugel

Kugels are baked puddings that come in many forms; Their base may be noodles, matzo, or bread or cake crumbs; most are sweet but some are savory; and they may be served warm or cold. Traditionally part of Jewish sabbath and holiday meals, slightly sweet noodle kugels are often served as a side dish. The following kugel would also work well as a dessert.

Orange and Roasted Garlic Shrimp Skewers

As accompaniments to this great-tasting main course, serve the Risotto-Style Barley with Spring Greens, and pour glasses of chilled Pinot Grigio.

Gingersnap Cookies (Bubbee's Gingies)

Fresh Orange-Cranberry Sauce with Walnuts

"My profession as a real estate agent requires a lot of my time," writes Edi Meadows Morrissette of Westin, Florida, "so it helps that I am lightning-fast in the kitchen. I cook every day, and on the weekends I sometimes make three meals a day. I accomplish that by following my main cooking principles: (1) do a lot of prep work, and (2) keep the kitchen well stocked. For example, at holiday time I might chop onions in advance or bake bread the day before company arrives. And since I converted the bedroom next to my kitchen into a pantry for extra storage, I know I'll always have the right ingredients at my fingertips." The addition of fresh orange pieces is a lovely variation on the holiday condiment. Begin two hours or up to three days ahead.