Orange

He may be executive chef at London's luxe Conservatory at The Lanesborough, but Paul Gayler knows a thing or two about American cuisine, too. In The Gourmet Burger, he rethinks the barbecue classic using premium and international ingredients. Here, he adds mildly spicy North African flavors.

To dress up a typical watercress salad for the holidays, Santibañez added orange segments, avocados, and a sweet-tangy pomegranate dressing.

This recipe was inspired by an unforgettable blood-orange ice cream made by chef Greg Malouf of Mo Mo restaurant in Melbourne, Australia. We've used navel oranges, available all year long.

Sunday-night dessert. From Golden Door in Escondido, California. Talk about sweet justice: You can eat "cream" with our spa meal plan. This dessert drives its silky texture from tofu and its tangy flavor from orange zest, plus it's loaded with beta-carotene from the squash. Look for squash without green streaks — they're the sweetest.

Tip: Just-as-sweet calorie saver: Mix honey, not sugar, intro fruit desserts.

We recommend using a good-quality California or Spanish sparkling wine for this punch. Both are widely available and less expensive than Champagne.

Orange peel and juice can be substituted.

Tart rhubarb pairs with the sweetness of oranges to create a tangy sauce for roasted black sea bass. Cinnamon and ginger add a lovely background flavor.

If you are looking for a cookie that's lower in calories than your favorite chocolate chip recipe, whip up a batch of these palate-pleasing bites from pastry chef Heather Norkin. They're easy to make, and almost all of the fat is the heart-friendly unsaturated kind, from the pecans.

Fruit may become your first choice for dessert after you try this dish: Fresh blueberries are the ideal topping for the almond-date crust. You'll get a helping of antioxidants and fiber, and don't be afraid of the fat: It's mostly the healthy kind. Bonus: This dessert doesn't require any baking.

Keep the final course sweet and simple.

Without the ice cream and served warm, these make a great brunch dish.

Although major brands of crystallized ginger list only sugar and ginger in the ingredients, crystallized ginger cannot be purchased with kosher-for-Passover certification. If you choose to omit this ingredient, increase the fresh ginger by one teaspoon and add 2 extra teaspoons of honey. This recipe is best served within a few hours of preparation.