Orange

Swordfish, halibut or sea bass fillets are also delicious here.

The asparagus and orange segments are arranged in a sunburst pattern on a large platter, with baby greens and sliced red onion in the center.

When preparing this menu, we suggest grilling the mango first, then the sofrito bread, and finally the salmon. Can be prepared in 45 minutes or less but requires additional unattended time. Accompaniment: Grilled Mango and Grilled Sofrito Bread

Serve this dish with steamed white rice to catch all the juices.

This version of the Greek and Turkish dessert features dates instead of nuts. Date palms flourish in the hot climate of the Middle East.

A crowd-pleasing dessert that pairs creamy orange custard with tart blackberry puree.

Here's a colorful and delicious addition to a brunch menu. It also makes a lovely light dessert on its own.

This lovely summer soup has a rich, smooth texture even though it contains no cream. For a picnic, bring the cold soup in a thermos and the chives in a plastic bag, and then serve in sturdy ceramic bowls.

For convenience, the lamb can be prepared one day ahead, then slowly rewarmed before you plan to serve it.

Pastry chef Valerie Hill offers this appealing treat at the Morrison-Clark Historic Inn & Restaurant in Washington, D.C. Allowing the yogurt to drain produces the thick and creamy yogurt cheese.

Serve this home-style treat with whipped cream, vanilla ice cream or frozen yogurt.

This dessert, long favored by the British at holiday time, originally contained minced meat along with the fruits and spices. This version, more suited to the nineties table, is meatless and brimming with apples, dried fruit and lots of spices.

Prepare the custards the day before you plan to serve them.

A Greek man answered an ad we ran in The New York Times for a baker. He said he baked Lindy's cheesecakes. "You get me the ingredients I want—pure cream cheese, eggs, and heavy cream and I'll make you Lindy's cheesecake." He was a gem. He baked Lindy's cheesecake for our restaurant. Miriam Perlof, founder, the Country Club Restaurant and Pastry Diner, Philadelphia