Tangerine

Pairing citrus fruit with olives is a time-honored Moroccan tradition. While most versions of this salad call for oranges, tangerines make a sweet substitute.

Each recipe makes about three dozen cookies, depending on the size of the cookie cutters used. The gingerbread cookies are crisp and lightly spiced, while the sugar cookies have lively lemon and tangerine flavors. Both are perfect for a variety of imaginative decorations.

What's the secret to a good soufflé? Beating the egg whites with the sugar until they are stiff and still very shiny, then folding them into the flavor base carefully in two or three additions so that the whites do not deflate. This dessert has an intense tangerine flavor, which comes from using the entire fruit, except for its seeds, of course. Any leftover tangerine syrup can be added to sparkling wine to make a mimosa with a twist.

Tangerine juice adds an intriguing note to the velvety sauce. Look for the largest possible tangerines to make squeezing easier.

Biscotti would be great for dipping, too.

This indulgent Cognac-spiked dessert fondue is perfect for a romantic evening by the fire.

Alongside this colorful main course, offer simple side dishes like white rice mixed with black beans, and steamed chunks of zucchini. Holiday cookies from the bakery top off the meal nicely.

This quick dish gets its flavor from fresh tangerine peel as well as the fruit's juice. To make easy work of grating the peel, choose tangerines with firm skin and store them in the refrigerator. Then use a hand grater or a Microplane grater-zester to grate the peel.

Crispy, toasty, and spicy, this quick coconut-chile crunch topping turns a simple salad into a whole lot of fun.