Orange

These bright and succulent grilled chicken breasts are perfect for wrapping in warm tortillas with spoonfuls of fresh salsa verde. 

Naranja agria (sour orange) gives this Nicaraguan grilled chicken its signature tang, but you can fake it using an orange and lime juice combo.

Ginger and orange juice give this raita a holiday feel. Treat it like cranberry sauce–it goes with everything.

Summer’s most accessible cocktail is much like the season itself: easy, relaxing, refreshing, sunny, and filled with fruit and flavor.

No more free massages for stubbornly tough greens. Here, a quick char in a hot skillet tempers the raw edge of kale and balances its vegetal flavor.

A fragrant, sweet-and-sour, perfectly acidic roast chicken. 

The trick to this citrusy stir-fry is to get your pan roaring hot before adding the ingredients.

Yes, you can eat butternut squash raw!

Feeling under the weather? This superfruit salad will give you the perfect jolt of vitamins you need to get back on the path of recovery.

"Beer marinade"? Don't mind if I do.

This crumble isn’t just for seasonal citrus; use it on any roasted fruit, oatmeal, or even yogurt.

This dead-simple walnuts recipe is sweet and savory, which means you can take it in either direction. It’s an amazing sundae topping and would transform an ordinary bowl of oatmeal into a thing of greatness, but you could also serve it on a cheese board or as a condiment for roast pork chops. Choices!

If using frozen cranberries, which are just as good for this recipe, don’t bother thawing them first.

The semolina bakes into a crunchy layer on the top and bottom but stays moist and delicate within.

For this updated creamsicle-inspired recipe, we swapped the icy orange layer for a creamy citrus curd and paired it with alternating layers of a sweet-tart frozen yogurt.

True, this concoction is slightly more complex than lemonade. But so are most relationships.

A pinch of salt makes everything taste better, including savory smoothies.

Be sure to invert the cake after it's baked while it's still warm; if you wait too long, the oranges will stick to the pan.

This recipe, part of our Throwback Thanksgiving feature, is from our 1970 issue. Granny Smith apples have lots of pectin, which makes them ideal for this sauce; it will set up without adding any gelatin to the mixture.

The cinnamon butter will saturate the bread while it bakes, almost like an eggless French toast.