Orange

We’ve had some incredible West Indian food on some of the cruises we’ve taken, and this is our nod to those island flavors. Adventurous kids will like this slightly sweet, creamy, nutty rice. You should also try it with Broiled Tuna with Pineapple-Chipotle Salsa (page 57) and Spicy Honey Chicken Salad over Spinach (page 150).

Back in the days of The Bag Lady, when Mama was making bag lunches and we were delivering them, she would always make a chicken salad. For the fall and holiday season she would add walnuts and mandarin oranges to make a colorful, festive lunch with a delicious nutty-sweet appeal. This is Jamie’s version. It’s a hearty, packed-with-protein meal that looks as good as it tastes.

We do so many pork chops at home and at The Lady & Sons these days because they’re fast—you can make as many as you need—and they’re a good change from red meat or chicken. This recipe is a really nice way to enjoy them. Orange marmalade gives them a sweetness that’s perfect for adding a little zest to your meal.

This recipe was a favorite of Sandy’s Granny Haley. Sandy remembers how Granny Haley would serve this cake whenever anyone would come by for a Sunday afternoon visit over coffee or tea. The subtly sweet cake was the perfect snack and accompaniment to their ever sweeter conversation. Most people don’t have sour milk on hand, so here’s a simple way to make some. Combine 2/3 cup milk and 2/3 teaspoon white vinegar or lemon juice, and let it sit for 10 minutes before using.

The area where Sandy grew up in the Rio Grande Valley is one of the best places in the nation for growing citrus. There is something about the soil, climate, and constant sunshine that lends itself to perfect citrus farming. Sandy’s dad Max worked the citrus farms, and every year Sandy would go out with her dad to the farms to help him harvest and to sample the goods! It’s only natural that when developing recipes, Sandy wanted to pull from this fond memory. This wonderfully delicious spin on traditional blintzes has all the great taste but without all the work. Forget the trial and error; use this surefire recipe to woo your crowd.

Fruit in a meatloaf? What were we thinking? Trust us; we thought the exact same thing when Crystal’s sister, Cindy, suggested it one night in our test kitchen. But since Cindy is usually right (don’t even bother trying to play a game of Trivial Pursuit with her), we gave it a whirl and it worked! In fact, the sweetness from the mandarin orange brings an exciting new twist to this old-time dish. As soon as you try it, you’ll understand. Substituting ground turkey keeps the calories and fat in check, and when served with a side of stir-fried veggies and brown rice, this healthy meal is sure to become a regular household favorite.

Careful! Drinking more than two of these can make your ideas seem better than they actually are.

I love this soup because it’s my favorite color and the garnishes bump up the fancy factor! It’s also totally seasonal—what could be more autumnal than a pretty pumpkin soup with spiced whipped cream and crispy leeks?

We felt so fancy and elegant as children, sipping “virgin” strawberry daiquiris out of beautiful glasses. I still enjoy these without the rum, but when I do add it, I always choose a flavored rum for the delicious tropical fruit flavor it adds.

I think Worcestershire has incredible potential. The regular store-bought sauce has great flavor but is too thin and a little light on the palate. So what I’ve done is fortify the bottled stuff with more of the ingredients typically found in Worcestershire sauce to create a thicker, richer version.

This effervescent soda is a homemade variation of the popular soft drink. Fresh and bright, it’s the perfect post-yoga refresher. Put a little pizzazz in your day and try this wonderful fruity elixir.

This combo was born out of the remake of a classic cocktail, the Hurricane. Passion fruit adds a tropical flavor and I just love the crunch of the seeds. The result is a tantalizing and refreshing mix using one of South Florida’s most delicious fruits.

I love thinking of alternatives to your classic steak and potatoes. This main course salad is hearty without being heavy and contains all of the elements of a balanced meal—meat, starch, and vegetables. Grilled beef, crisp fennel, chewy fregola (see Note), and bright oranges are finished with a drizzle of briny green olive tapenade in this Mediterranean-inspired skirt steak salad. Varying texture and temperature play a powerful role in the makeup of this dish, adding a whole other dimension. I’m a believer that opposites do attract; hot and cold—the grilled meaty steak and the cool crunchy salad—play off each other. Tapenade is a rich olive spread popular in the Mediterranean. The salty earthiness of green olive tapenade is the perfect complement for pasta, spread for crostini, or topping for baked sweet potatoes. Visit your market’s olive bar and purchase high-quality green olives; leave the little pimento-stuffed ones for martinis.

Butter lettuce, as its name suggests, is so tender that it melts in the mouth like butter. Also called Boston and Bibb lettuce, butter lettuce should come as a fairly large, loose head with thick leaves and an even green color. I’m not a huge fan of hydroponic lettuce because you end up paying more for less lettuce, which makes no sense to me. Visit your local farmers’ market or quality grocer and look for fresh, crisp leaves that are perky and not wilted. Butter lettuce is a terrific canvas to highlight the complementary flavors of acidic yet sweet orange, silky and dense avocado, and rich, crunchy hazelnuts. Shallot-hazelnut vinaigrette is my go-to multipurpose salad dressing; this recipe makes extra. Be sure to try it on other green salads or even grilled fish.

Ceviche is a much-loved dish in Miami, with a million delicious variations. In a nutshell, it’s seafood that is prepared by marinating in citrus juice, which makes the fish more opaque and firm, just as if it had been cooked with heat. I like to keep my recipe pretty straightforward and often use grouper, a favorite local fish. If you want to play around with other kinds of seafood, snapper, striped bass, scallops, and halibut are all the right texture. Whichever you choose, it’s important to start with the freshest, cleanest fish possible. The bright, refreshing combo of orange, lemon, and lime with creamy avocado and sweet mango makes for a great balance of texture, flavor, and visual appeal. If I had to describe it, I’d say it tastes like sashimi salsa! A little of the kimchi base adds another level of pow. You can sub a good hot sauce but trust me; it’s crazy good with the kimchi! As with all cold preparations, all of the ingredients should be cold to start. Also take the time to chill your serving bowls to ensure the dish is enjoyed at the proper temperature. For a cocktail party, serve the ceviche in tablespoons or wonton spoons as single bites.

Leftover spice powder can be stored in an airtight container for a few weeks and makes a surprising addition to noodles, soups, and sashimi.

Make one of these sauces in the hot skillet after you have cooked chicken breasts or pork chops.