Orange

Suprêming citrus may be a labor of love, but there really is nothing more refreshing than taking a bite into one of these segments.

Yes, you can use regular oranges, but don’t you just love the color you get from blood oranges?!

This recipe comes from the December 1989 issue and is part of our Thanksgiving Hall of Fame series. Orange-rosemary butter is spread under the turkey skin to melt during roasting; it produces a moist and aromatic bird.

“Everything I love about the canned kind—and nothing I don’t!” –Claire Saffitz, associate food editor

For the sweetest new year, serve this sparkly cocktail featuring classic Rosh Hashanah flavors: apple and honey.

Cooking the trout skin side down and only quickly finishing it off on the other side ensures fish will be perfectly crisp.