Orange

Look for whole cardamom pods in the spice section of your supermarket or in Indian markets (do not substitute ground cardamom). And if your store doesn’t carry blood oranges, use navel oranges instead.

This delicious dessert uses the Easy Pie Crust .

Churros are a Spanish classic, usually sold in street-side shops and quickly transported home or to a local café to enjoy with thick hot chocolate. They're made with a piece of equipment called a churrera, which is a type of pastry tube.

Store-bought mayonnaise just doesn't compare to the flavor of homemade aïoli. However, if you're short on time or concerned about using raw egg (see cooks' note, below), you could substitute prepared mayo: Just omit the egg yolk and oil, and stir together with remaining ingredients until combined well. This recipe is an accompaniment for Poached Halibut with Saffron Orange Aïoli. Active time: 15 min Start to finish: 15 min

Every island in the Caribbean has its own version of rum punch, usually designed to highlight the virtues of the locally produced spirit. If we were cast away on a Caribbean island, we'd like to find this cooler waiting at that little palm-shaded bar on the beach. Be sure to set out beer (Red Stripe is a nice Jamaican lager), wine and soda, too.

The following Bloody Mary recipe is based on a spicy tequila-chaser from Mexico called sangrita, which is usually made with the juices of tomatoes and oranges and sometimes other fruit. Adding to our variation's international flavor, Scandinavian aquavit takes the place of vodka or gin.

My long-time friend, colleague, and fellow Southerner, Jean Anderson, relates in her wonderful American Century Cookbook how her mother came up with this delightful variation on old-fashioned sticky buns as a way to avoid having to fool with yeast dough. Contrary to what the long list of ingredients might imply, the biscuits are quick and easy and perfect for a stylish brunch.

A fitting finale to a Mexican-style meal. Leftover cake is great for breakfast or an afternoon snack.

Can be prepared in 45 minutes or less.

We couldn't have an American potluck dinner that didn't include at least one thoroughly native dish. The wild rice, hickory nuts, and dried cranberries in this salad are a nod to the potluck's origins.

This refreshing winter salad goes well with the fennel and sausage ragù or the .

We've substituted Cornish game hens (which are much easier to find) for the squab used at Gary Danko in San Francisco. At the restaurant, the squab is stuffed with a mixed-grain pilaf. We suggest serving this with couscous or rice pilaf.

The oil-free dressing is delightfully tangy.

Pink grapefruit can be used if you can't find the blood oranges.

Active time: 30 min Start to finish: 30 min

Accompany this well-seasoned main course with a creamy potato gratin and purchased caponata drizzled with fresh lemon juice; serve apple pie for dessert.

This surprisingly rich-tasting custard has much less fat than the classic version made with egg yolks. In another twist, we call for vin santo instead of the conventional choice, Marsala.

The addition of the Italian aperitif Campari to fresh orange juice gives a slightly bitter taste to this light and refreshing dessert.