Orange

Buttery croissants provide delicious new twist to this otherwise traditional recipe.

Strawberries and whipped cream are sandwiched between orange-scented butter cookies in this pretty dessert.

Dundee has been synonymous with marmalade for hundreds of years. The story goes that around 1700, an enterprising Dundee housewife crafted marmalade as we know it from a boatload of bitter Seville oranges purchased by her husband from a Spanish ship stranded in the harbor. In this recipe, marmalade is gently heated with orange juice and whisky until it liquefies, then the sauce is poured over the cake.

Taller, heavier-weight paper molds — typically used for individual panettone, the Italian holiday bread — are used instead of regular muffin papers to create a more elegant look. Vanilla and Almond Frosting is an accompaniment for this recipe.

Nancy Scott of Cranston, Rhode Island, writes: "I attended a wine tasting festival in Newport a while ago and enjoyed a shrimp ceviche prepared by Andrew Dicataldo, the executive chef of Patria, in New York City. Can you get the recipe?" In this recipe, the shrimp are cooked by quickly boiling them, whereas in a traditional ceviche the seafood, marinated in a spicy mixture of lemon or lemon-lime juice, appears cooked but isn't. Active time: 2 hr Start to finish: 2 hr

An elegant finale to the meal; the cake has a light texture, and the filling provides great pumpkin flavor with a hint of orange. Pour a late-harvest Sémillon with dessert.

A smooth filling enhanced with orange distinguishes this version of a holiday classic.

Although bisques tend to be thick and creamy, the following intensely flavorful version is light, with very little cream added.

Old-time taste in a hurry. Serve in deep bowls with ice cream or whipping cream.

Elusively spiced, this bread is great spread with margarine or butter substitute or toasted for breakfast.

Star anise has been showing up all over restaurant menus lately, even in seafood dishes. This light and lively first course was inspired by such recipes.

A conserve usually consists of a mixture of fresh fruits, often with raisins, currants or nuts added. New England seafarers prized citrus fruits, which are perfect with native cranberries.

Because the lamb in this recipe is marinated in a barbecue-style sauce and then grilled, the hotel nicknamed the dish "paniolo", which means "cowboy" in hawaiian.

A perfect double topping for ice cream or frozen yogurt. For gift giving, test program director Lane Crowther places the sauce and the praline in two separate jars, then wraps them in cellophane and ribbons. The praline can also be broken into large pieces and packaged in tins to give as candy.

Great on their own or in pastas and salads.

(Cold Avocado Soup)