Orange

A pinch of salt makes everything taste better, including savory smoothies.

Be sure to invert the cake after it's baked while it's still warm; if you wait too long, the oranges will stick to the pan.

This recipe, part of our Throwback Thanksgiving feature, is from our 1970 issue. Granny Smith apples have lots of pectin, which makes them ideal for this sauce; it will set up without adding any gelatin to the mixture.

The cinnamon butter will saturate the bread while it bakes, almost like an eggless French toast.

Suprêming citrus may be a labor of love, but there really is nothing more refreshing than taking a bite into one of these segments.

Yes, you can use regular oranges, but don’t you just love the color you get from blood oranges?!

This recipe comes from the December 1989 issue and is part of our Thanksgiving Hall of Fame series. Orange-rosemary butter is spread under the turkey skin to melt during roasting; it produces a moist and aromatic bird.

“Everything I love about the canned kind—and nothing I don’t!” –Claire Saffitz, associate food editor

For the sweetest new year, serve this sparkly cocktail featuring classic Rosh Hashanah flavors: apple and honey.

Cooking the trout skin side down and only quickly finishing it off on the other side ensures fish will be perfectly crisp.