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 »
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 »
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 »