Orange

Brandi, our fearless juice bar manager, contributed to this recipe, and I love the name. It really does feel like sunshine in a glass and is a great way to start the day.

Mojo is a Cuban sauce made from the juice of sour oranges (or, in this case, a mix of orange juice and lime juice). It's truly versatile—the sauce works as a marinade or salsa for beef, fish, pork, and poultry—so no wonder it tastes great with hot dogs, too.

Sangria is traditionally made with red wine. In this version, rosé gives the drink a pretty pink blush. If you prefer a stronger drink, mix in some light rum.

Why get takeout when you can make orange chicken so quickly at home?

Flavorful and juicy, chicken thighs can be a thrifty alternative to breast meat. You can often find them in value packs at your local supermarket.

Ma'Dear, my maternal grandmother, would sun-brew gallon jars full of Sweet Goodness on sweltering hot summer days. Recollections of those containers full of cinnamon-colored tea sitting on her back porch bring back sweet memories of simpler days. This version will satisfy the snootiest of Sweet Tea connoisseurs (read: my mom) and won't give drinkers an insulin spike since it is sweetened with agave nectar.

Serve with hot chocolate.

This recipe yields enough to make the "shortcakes," too.

This amazingly creamy nondairy flan has two stealth ingredients: almond milk and orange-flower water. The former adds richness but no strong almond flavor, which allows the orange juice and zest to shine. A smidgen of the latter boosts the fragrance of the fruit, but most importantly, it slips in something a little exotic that makes this dessert an absolute knockout.

The perfect date dessert is one that's interactive: Candied strips of orange peel, fresh raspberries, and crisp almond cookies are all flavorful enough to stand up to a silky dark-chocolate fondue spiked with a shot of warming brandy.

What could be more French countryside than pulling a chilled bottle of homemade (or at least home-doctored) wine from the fridge for a special celebration? This orange sipping wine is a little sweeter and stronger than a regular glass of white, and it's the perfect aperitif for the onion tart with mustard and fennel .

This cake is light as air— and infused with flavor, thanks to a little grated orange peel. A deep, dark caramel sauce and a stunning fruit compote make the dessert dinner-party-worthy. Be sure not to use a pan with a nonstick coating. Because this cake is cooled upside down in the pan, you want the cake to stick to the sides a bit.

In Korea, dessert often means a simple piece of fruit. This ice cream, though more complex, rings so clearly of mandarin oranges that we think an exception may be made. Sesame seeds, valued in Korean cooking for their medicinal properties, thread their way through the frozen custard as nuggets of honey-sweetened brittle. When making a large amount of ice cream, as this recipe does, it's imperative to churn the mixture in two batches, so ice crystals don’t form.

No southern holiday meal would be complete without sweet potatoes, and this simple twist on old-fashioned candied yams, with the addition of molasses and an orange's juice and zest, tastes bright and full of nuance.

In this take on bruschetta, the toasts are spread with a fava puree and topped with a fresh salad.

This Italian spin on the Mimosa gets its unique flavor from Aperol, a bright-orange Italian liqueur made from bitter oranges, rhubarb, and herbs. It’s similar to Campari, but less bitter and more floral. In Italy, Aperol is served on the rocks mixed with Prosecco and a splash of club soda. In this recipe, the club soda has been replaced with a little fresh orange juice.

A bright citrus flavor and crunchy texture make this salad truly refreshing — a delicious balance of savory and sweet with the bonus of a little heat.

Classic shape plus not-so-classic flavors gives these rolls an element of surprise. That’s not to say the wintry blend of pumpkin and orange is overpowering; it’s actually very subtle, so the rolls go with just about anything you put on the dinner table. Leftovers would be awfully good slathered with butter and toasted for breakfast.