Orange

Most people think of ambrosia salad as a cloud of chunky white fruit in a glass bowl with neatly arranged canned mandarins on top. But we've evolved from those dark ages, and it's high time this salad got a makeover. Ambrosia can be reeeaally delicious, if made with the best, freshest ingredients. If you are even thinking about using dried coconut flakes from a bag, don't bother with this. Sweet fresh coconut meat is what makes it a standout. I don't usually go for aperitifs, but a chilled glass of Lillet is perfect with this salad.

If you have any doubts about your fish-cooking skills, put an end to them by using a nonstick skillet.

This marinade packs sweet citrus flavor and extra spice into pork chops both before, and after, they hit the grill.

Inspired by chile salt-sprinkled mangos, this salad is so deftly seasoned, you won't even notice there's not a drop of oil in the whole dish.

What you really want to do with this granola is make the be-all, end-all of yogurt parfaits.

While it’s still rhubarb season don’t miss the chance to bake it into pretty pink galettes.

Choose the best-quality fish for this simple ceviche.

The dates act as both a sweetener and an emulsifier in this citrusy, mustardy vinaigrette.

I love the way the sweet-and-sour rhubarb butter adds flavor to this chicken as it cooks—I think you will too!

A combination of brown rice flour, almond flour, and arrowroot replaces wheat flour in these delicious gluten-free muffins. The flavors of orange, coconut, and almond blend nicely here, with maple syrup adding a subtle back note of sweetness. Serve these for breakfast, brunch, or an afternoon snack.

This moist, simple cake has a tender golden crumb and a subtle citrus flavor. I love a thin slice—okay, a thick slice—in the middle of the afternoon with coffee, but it's also well matched with summer berries and stone fruits. My husband enjoys it for breakfast. Accompany the cake and fruit with a dollop of the Yogurt Cream, if you like. In winter, pair the cake with a citrus compote or poached quince. This recipe is adapted from one given to me by Bill Corbett, executive pastry chef for the Absinthe Group in San Francisco, who uses yogurt frequently in his desserts. The cake stays moist for a week if stored in a lidded plastic cake container.

That's a whole lotta citrus in this here recipe. If you want to make a citrus cookie that tastes like you climbed up a tree and plucked a cookie off the branch, that's what it takes.

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

These fluffy pancakes get an extra dose of nutrition (not to mention serious crunch) from a combination of poppy and sunflower seeds. Use any citrus you like for the batter, but we're especially fond of how oranges pair with the rosemary-infused maple syrup. All-purpose flour may be substituted for spelt, however we love the unique nuttiness that spelt brings to this recipe.

Our mom makes this cake every year for Dad's birthday. The tradition is that she always makes a mistake and that the cake is never perfect. Though she always messes up, it always tastes good and this is a great recipe. You'll need a 9-inch angel food cake pan for this cake.

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