In Sicily, this salad is traditionally prepared with wild chicory, a slightly peppery, tender-leafed green. Substitute with arugula if you can’t find wild chicory. See the recipe for Sicilian Fennel Salad with Oranges, Arugula, and Black Olives »

While visiting New York City’s Gramercy Tavern, pastry chef Claudia Fleming garnished this dessert with the cinnamon stick and star anise used to poach the oranges; she also drizzles the plate with a bit of creme fraiche. See the Confit of Oranges filled with Orange Sorbet recipe »

Bitter citrus rinds are transformed into a candy-sweet, chocolate-dipped confection.

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Fragrant orange flower water, called zhaar in Morocco and made from the blossoms of bergamot orange trees, perfumes this delicate salad, in which sweet citrus is offset by spicy radish.
Get the recipe for Orange and Radish Salad »

Fresh uncured ham makes a wonderful holiday roast: It’s a good, big cut for a party, tender and marbled but not fatty. Oranges, with their clean, citrusy spark, are an excellent foil for the pork’s rich taste. See the recipe for Roasted Fresh Ham with Orange Glaze »

A heady mixture of olive oil and preserved oranges flavors this moist, dense Sicilian dessert.

This recipe is inspired by rosl, a Jewish specialty from the Ukraine that calls for pickling beets in brine.

Fresh orange juice and plenty of mint enliven ordinary frozen peas. Get the recipe for Peas with Orange and Mint »

Honey makes for a more flavorful glaze for carrots than sugar does. In this dish, orange zest keeps the sweetness from becoming cloying. See the recipe for Orange and Honey-Glazed Carrots »

Sweet, spiced, and dense, with a bright rum glaze, a sophisticated take on classic Christmas fruitcake is a perfect holiday treat for giving as a gift—or for keeping to yourself.

Fresh juice, zest, and a tablespoon of orange liqueur add citrusy zing to this glaze.

The recipe for this classic French dish is based on one in James Peterson’s Glorious French Food. Get the recipe for Duck a l’Orange »

Chopped phyllo dough gives this orange-scented custard cake from Crete its layered texture. Get the recipe for Orange Cake (Portokalopita) » **

Butter Lettuce Salad with Pistachios and Orange Crème Fraîche Dressing

Achiote paste gives the rub for this recipe a deep red hue, making for a visually striking roast holiday bird. Get the recipe for Roasted Turkey with Achiote Citrus Marinade »

This three-part technique starts with a stove-top sear to render fat followed by a stint in the oven for a steam in a flavorful broth. A final roast results in juicy meat and crisp skin. Get the recipe for Roast Duck with Mandarin Orange Sauce »