Orange

There's no substitute for minty sweet perilla (a.k.a. sesame leaf); seek it out at Asian markets.

Editor's Note: Use this recipe to make Julien Merceron's Biarritz Rochers.

This julep riff from Bobby Flay tastes fresh and not too sweet.

This recipe traces a familiar path: Slice fruit and nestle it in some caramel, pour cake batter over the top, bake, and unmold. When you flip over the cake, you'll find it's topped with delicious candied orange slices and citrusy caramel. Stressed about that caramel? No need to be. Keep a distant eye on the sugar once you put it on the stove, but don't hover. Chop some vegetables. Check Twitter. Pet the dog. Every so often, swirl the pan to make sure the caramel is cooking evenly. Don't bother stirring (the sugar will only clump up on your spoon). Once the mixture starts to color, swirl it slightly more frequently. When it turns an attractive chestnut brown, take it off the heat, add your premeasured butter and salt (and a splash of booze, if you want), and stir.

Orange and carrot add depth and color to red apple juice plus another gift: a good dose of vitamin C and beta-carotene.

Writer Peter Jon Lindberg's Swedish grandmother Alice Lindberg made these cookies each Christmas. The recipe makes about 9 dozen cookies, making it great for holiday parties and edible gifts.

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.

This elegant salmon dish is perfect for a winter dinner party—just slide it into a low oven for 40 minutes and it’s ready to serve.

Use this syrup in vinaigrettes, to glaze meats, and in place of grenadine in cocktails.

This heirloom family recipe has the distinctive allspice aroma of the cooking of my hometown, Santiago de Cuba, the only part of Cuba where this complex spice is used in a pork marinade. The combination of cumin and allspice is especially characteristic of my family's cooking. Originally a Christmas dish, cerdo brujo is now one of the most popular dishes at my restaurant Zafra, where we celebrate Christmas every day.

This garlicky sauce is the traditional accompaniment to the starchy root vegetables of the Hispanic Caribbean, especially Cuba. The acidic medium is usually Seville, or bitter, orange juice, though lime juice or white vinegar can be substituted. The mojo is at its best spooned or brushed over piping-hot boiled yuca, plantains, or other starchy tropical vegetables.

Daniel Boulud always had a preference for classic French desserts, so I developed this recipe for the lunch menu when I was pastry chef at Daniel. The dessert itself is very simple: We bake an undocked, thick round of puff pastry, letting it puff up high, and serve it hot, filled with Orange-Scented Pastry Cream and topped with a buttery caramel sauce and a few Candied Pecans. The puff pastry rounds should be baked à la minute, never ahead of time, though the dough can be rolled out and cut in advance, and stored, covered, in the refrigerator for up to a day. Sometimes the best desserts are the simplest.

For this Thanksgiving-in-a-glass cocktail, feel free to sub (thawed) frozen cranberries for fresh.

Our dry brine is like a concentrated rub; massage citrus zest and peppercorns onto the skin and let it cure for a few hours before the bird hits the oven.

A splash of brandy—plus orange zest and juice—in the doughnut batter complements the fruity jam filling perfectly. Try it with any preserve, pastry cream, or sugar coating you like.

This is a modern rendition of a nineteenth-century recipe that ultimately became the legendary duck a l'orange.