Blood Orange

Crunchy tender carrots tossed in a tangy-sweet dressing meet soft and blackened dates for literally everything you want in one bite.

Lightly scoring the fat cap across the top of the roast allows salt and flavors to penetrate even if you can’t season it a day ahead.

Make these delicate, citrusy, melt-in-your-mouth cookies and just try not to eat all of them in one sitting.

This citrusy dessert cocktail is a great way to use up any leftover Champagne or sparkling wine.

A sage-infused vinaigrette and a dash of warming cinnamon take this citrusy dish one step further than most breakfast and brunch fruit salads.

If you see other types of citrus at the market, feel free to combine them in this simple five-ingredient (cranberry-free) relish recipe.

Trimming a generous amount of the stem from the brussels sprouts makes it quite a bit easier to tease apart the leaves for this winter slaw recipe.

Inspired by a cocktail from New York City bartender Natasha David, the crimson-colored Tarocco Spritz is a nod to the flavor and color of the Sicilian Tarocco orange, often referred to as the “half-blood orange.” A mixed-heritage cocktail, this drink has a bumped-up base of gin to match the vibrant bitter aperitivo liqueur Cappelletti. The drink’s acidity comes courtesy of blood orange, lemon juice, and prosecco, bound together by the unlikely addition of vanilla, which complements Cappelletti’s notes of spice and oxidation.

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

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

Citrus segments get saucy in our play on duck à l’orange.

This side dish has it all: creamy avocado, tart orange, savory greens, zesty chutney, and crunchy toasted almonds. Serve as a salad or a side dish alongside a piece of grilled fish.

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

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

A touch of polenta in the batter gives this cake satisfying texture and an extra layer of nutty sweetness.

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

Baking citrus at a high heat caramelizes the sugars and adds depth. It's just the thing to bring intrigue to salads and more.

This meltingly tender pork belly is an impressive yet surprisingly easy hors d’oeuvre to make—all you need is patience. The pork belly, barbecue sauce, pickled onions and crostini can all be completed at least three days ahead of time, making day of prep a breeze.

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.

The idea here is to concentrate a few strong complementary flavors to create a cake that is pleasantly bitter and not too sweet. Tartine chiffon cake is made with whole-grain dark buckwheat flour, and then layered with blood orange marmalade and bergamot-infused blackout chocolate ganache. The ganache sets quickly, so cut your cake layers and have your filling and syrup on hand when ready to assemble.