Orange

The asparagus and orange segments are arranged in a sunburst pattern on a large platter, with baby greens and sliced red onion in the center.

Serve this dish with steamed white rice to catch all the juices.

Using orange juice instead of water in the crust enhances the fruit flavors in the filling. To prevent the dough from sticking, lightly flour the work surface and the dough, sprinkling with more flour as needed; also, roll just to the edges of the dough, not over them, rotating the dough often.

The bûche de Noël, or Christmas log, was created in the late nineteenth century by Parisian pastry chefs, who were inspired by the real logs that burned on hearths throughout the night on Christmas Eve. Our version can be decorated with Candied Cranberries or fresh currants.

This tart will satisfy any chocolate lover. To make the chocolate curls, briefly microwave a 12-ounce block of bittersweet chocolate (not unsweetened) until it's just slightly softened. Pull the blade of a heavy large knife across the surface to form curls.

Raisin-studded egg bread is nice for variety in this recipe. Soaking the bread in the batter a day ahead makes it even easier.

These scones are terrific with butter and honey or marmalade.

Can be prepared in 45 minutes or less.

A sprinkling of orange peel and parsley contrasts with the spicy crust on the salmon fillets. Serve with corn on the cob and a crisp, cold Chardonnay.

This recipe was created to accompany Couscous and Chicken Salad with Orange- Balsamic Dressing.

Marinate the game hens overnight. They're served with snow peas.

Can be prepared in 45 minutes or less.

Pears are eaten widely in this part of the country, and Campari-based aperitivi begin many meals. Here the herb-based drink shows up after supper, adding its festive color and distinctive flavor to an easy-to-make pear dessert topped with a sauce incorporating Italy's famous mascarpone cheese. The pears are even better when accompanied by glasses of the Italian dessert wine Malvasia delle Lipari.