Citrus

Eremo della Giubiliana is a magical hotel near Ragusa in southeastern Sicily. Housed in a converted fifteenth-century convent and with just nine guest rooms, it manages to combine serene simplicity with modern day pampering. The high-beamed, airy restaurant underscores the feeling and complements the chef's fresh new takes on traditional foods. Each dish of the five-course meal is simple, authentic, and utterly delicious. This orange salad is a wonderful example: Made with the local blood oranges and olive oil, its flavors are both pure and distinctive. Blood oranges make for an impressive and classic presentation, but navel oranges work just as well.

This jam is tasty on toast alone, or with some Manchego cheese. Active time: 15 min Start to finish: 2 1/4 hr

"The Metropolitan Bakery in Philadelphia makes fabulous breads and other baked goods. My personal favorite is the carrot cake: It's moist and tender, and it's drizzled with a tart lemony icing," says John K. Wildemore IV of Philadelphia, Pennsylvania. "I hope you can persuade the owner to share this recipe." Olive oil is the surprise ingredient in this recipe. The result is a rich cake that doesn't have even a hint of olive oil taste.

Vary this yellow cake according to your mood and what's available. For instance, add sliced and lightly sugared fruit on the top of the unbaked batter, or top it with crushed nuts before baking, or split the baked and cooled cake to spread it with a layer of preserves, then dust it with powdered sugar.

"When our travel plans changed and my husband and I found ourselves in Tampa overnight, we got a hotel room and then went searching for a restaurant," writes Lee Menconi-Steiger of San Pablo, California. "Our concierge recommended SideBern's for dinner — and it was outstanding. We tried dozens of delicious items from their dim sum menu, but the dish I remember best is the Pacific Rim Caesar salad." Top this salad with seared tuna or scallops to make it into a main course for four.

Carol Gilbert of Saratoga, California, writes: "I've been many things in my life — including a teacher and a stay-at-home mom — but now, at 63, I am a one-person technical documentation department for a start-up company. The hours are not nine to five, so I can't put vast amounts of time into cooking these days, but I have never lost my love for it. Nevertheless, I cook about five nights a week for myself and my husband, David. Despite the long days, I want to have a home-cooked meal in the evening. So, I'm organized: I draw up a weekly menu plan, make a shopping list, and take one trip to the market. I could not survive without my plan!" You can substitute Boston or butter lettuce if Bibb isn't available. Save even more prep time by using packaged candied walnuts or other nuts that are now widely available and are often displayed in the produce or snack aisles of the supermarket.

Serve with a crisp romaine salad and the Saffron Rice and Red Pepper Pilaf. Marinate the veal six hours before grilling. What to drink: A dry Italian white wine, such as a Vernaccia di San Gimignano.

Carey Paquette of Arlington, Virginia, writes: "When it comes to cooking, I make an effort to prepare healthful meals, but wouldn't call myself a fanatic. I believe that olive oil goes in everything and wine goes with everything; I just use them in moderation."

California orange groves inspired this version of the cake shaped like a Yule log.

Poires au Four avec Sabayon de Sauternes Active time: 20 min Start to finish: 1 hr

Active time: 15 min Start to finish: 15 min

Traditional flavors (honey and orange) and contemporary ones (cumin and chilies) come together in the glaze, which also gives the gravy some heat and zip. See how to carve a turkey.

This dish combines Spanish escabeche (marinated poached fish) with a new take on mojo, a Cuban sauce typically made with the juice of tart oranges, garlic, and herbs.