Orange

Want to shake up your cookie platter? Simply make a notch in two of these lightly spiced sugar cookies, then interlock them to create an edible sculpture that also makes a beautiful tree ornament.

Roasting the turkey under foil for the first 1 1/2 hours infuses lots of moisture and flavor into the bird.

A glaze lacquers and flavors the bird.

Make up to three weeks ahead and freeze. Defrost before the big day.

We love to make sorbet when local berries are in season. The Simple Sugar Syrup keeps in your fridge for weeks.

The fragrant spices in this apple crisp are pure Christmas, and the cornmeal in the topping adds a rustic touch.

Blood oranges have a thinner and less bitter peel than navel oranges, so it's okay to eat—as in this dessert.

Roasted fingerling potatoes would be great with this colorful dish. Ask the butcher to roll and tie the pork loin for you.

The marmalade can also be served with a cheese plate or simply spread on toast.

For a pretty garnish, sprinkle this light and refreshing salad with hulled, toasted pumpkin seeds.

Kumquats, small, oval citrus fruit with an edible peel, start turning up in markets this month. They're candied here for a gorgeous cheesecake topping.

Just three ingredients make a fresh and bright uncooked relish—and the colors are beautiful, too.

Impress your guests with these individual flourless chocolate cakes. The lack of flour makes the cakes very moist—and causes them to sink a bit in the middle.

This simple, slightly crunchy cake needs only a dollop of lightly sweetened whipped cream.

Tamal "en cazuela" Combining pork shoulder, Sherry, and a classic Cuban marinade of garlic, cumin, and sour orange in a ropa vieja–like stew that gets tucked between corn-rich pastry, this hearty meal is ideal for a big family gathering. True, it takes some effort, but the good news is that you can break up the tasks and finish them ahead of time—leaving nothing to worry about except the reheating (and maybe the in-laws).

The tang of citrus and the refreshing flavor of fennel give this side dish a lightness that other rice preparations just can't match.

This recipe was created by chef Geraldine Ferraro of the Four Swallows Restaurant on Bainbridge Island in Washington. It's part of a special menu she created for Epicurious's Wine.Dine.Donate program.