Orange

The technique of candying fruit originated as a food preservation method; it stuck around because it’s delightful.

For this towering crepe cake, thin crepes are stacked and sandwiched with an easy pastry cream.

This easy one-bowl cake recipe from Melissa Clark makes a gorgeous golden-topped cake with a moist crumb that’s deeply imbued with orange zest and olive oil.

Karpatka cake is like a cloud of rich milky frosting trapped between two layers of pâte à choux.

Chef Reem Assil’s cookie bar version of ma’amoul—a holiday cookie enjoyed for Eid, Christmas, and Easter—is scented with espresso and orange blossom water.

Good things come to those who wait—three days, to be exact.

This mai tai stars two types of rum, with orange juice, lime juice, orgeat, and Cointreau for a fruity but balanced take on the original.

Starring crispy fried thigh meat dressed in a savory, citrus glaze, orange chicken is a Chinese American take-out staple well worth making at home.

These caramel candies are a joy to make and give to loved ones. Make the original, then try your hand at orange caramels, espresso caramels, and salted caramels.

Filled with rich bourbon notes and glazed with rosemary, brown sugar, mustard, and bourbon, this festive ham makes for a delicious and stunning holiday centerpiece.

Try any marmalade or jelly you might have in your condiment ghost town with this festive baked ham.

Tart cranberries meet their perfect match in persimmons, the glorious fruit that ripens in time for Thanksgiving. For this cranberry relish, use Fuyu persimmons, which are eaten while still hard, like apples.

The best cranberry-orange relish recipe is a simple chopped mix of fresh cranberries, orange, sugar, and a touch of cinnamon.

Love turkey but don’t want to cook a whole bird this Thanksgiving? These crispy fried turkey wings don’t require a turkey fryer and are ideal for a small gathering.

The base for this make-ahead frozen cocktail goes in the freezer two to five hours before serving, so it doesn’t require much ice to stay chilly, even on a hot day. If your blender is less than turbo-powered, starting with crushed ice can make blending easier (if you don’t have a fridge dispenser, place ice in a sealed bag, wrap in a kitchen towel, and break up with a meat mallet or rolling pin). Be sure your simple syrup is at room temperature or chilled before you begin. Caffo Amaretto is as a.…

Juicy ripe peaches and beautiful pink salmon scream summer. A little curry paste and herbs keep this sweet- spicy curry squarely in the savory realm, and a drizzle of reduced coconut cream cools things off.

The fleeting vibrance of spring vegetables is captured in this citrus-and-garlic-infused marinade, turning delicate produce into a versatile condiment.

This recipe brings together the flavors of Mexico’s Gulf Coast with the anise-like flavor of Mexican avocado leaves and the tang of sour oranges.

Lightly spiced and flavored with caraway seeds and crystals of sea salt, these yeast-bread muffins are satisfying without being heavy.