Citrus

We've added an editor's note about broiling the chicken rather than grilling it. If you use regular skewers without decorations, feel free to skewer the chicken before you place it on the grill.

<p>Who knew that making your own fruit spread could be so easy and so delicious? I promise this recipe will not disappoint. And it's a perfect complement to the <epi:recipeLink ="350666">Perfect Crostini</epi:recipeLink.</p>

Opposites attract in this colorful alternative to green salad. Ingredients with two completely different textures—juicy clementines and crunchy jicama—marry in a garlicky vinaigrette. With red onion, cilantro, and fresh cheese, each bite is a burst of cool.

Frisée often pops up in salads, but like its cousin escarole, it’s also great for cooking.

To the traditional orange-cranberry combination, we’ve added Mediterranean touches: dates for their honeylike sweetness and a splash of balsamic vinegar to balance the flavors.

Throw everything in the pan, and voilà! Cranberry sauce. It’s just five ingredients simmering on the stove, but it tastes beguilingly complex. Tangerine juice and zest, fresh ginger, and plump golden raisins add a citrusy, spicy sweetness to tart, bursting cranberries.

The combination of condensed milk and lime gives this dessert a bit of tropical flair.

Yellow tomatoes bring a touch of sunshine to this delicious chilled soup, which can be made as spicy or as mellow as you like.

Cheery news: You can even work farmers' market finds into a drink!

This rich side dish gets unexpected encouragement from orange, cream, and Chinese five-spice powder.

I particularly like this sweet potato casserole because it isn't candy-sweet—no marshmallows, no canned crushed pineapple, no honey, and not very much sugar. I don't boil the sweet potatoes before I mash them; I bake them so they're less watery and have better flavor. Here's how: Pierce each sweet potato with a sharp-pronged kitchen fork, set on a baking sheet, then bake on the middle oven shelf for about 1 hour at 400° F. or until you can pierce a potato easily with a fork. Cool the potatoes to room temperature, peel, then mash until light and fluffy.

Next to brown sugar pie, this is my favorite chess pie. There are several theories as to how these pies came by their name. Some say that "chess" is a corruption of “chest,” meaning that these pies were so rich they could be stored in chests at room temperature. Others offer a different explanation: It seems that long ago when a good plantation cook was asked what she was making, she replied, "Jes pie," which over time became "chess." Still others insist that "chess" derives from “cheese,” as in the English lemon "cheese" (or curd). According to food historian Karen Hess, "cheese" was spelled "chese" in seventeenth-century England. In her historical notes and commentaries for the 1984 facsimile edition of Mary Randolph’s Virginia House-wife (1824), Hess writes: "Since the archaic spellings of cheese often had but one 'e' we have the answer to the riddle of the name of that southern favorite ‘Chess Pie.' " When I lived in New York, I baked dozens of lemon chess pies for the annual Gramercy Park fund-raiser and they sold as fast as I could unpack them. From that experience, I learned to buzz up the filling in the food processor. I even grate the lemon zest by processor. Here’s how: Strip the zest from the lemons with a swivel-bladed vegetable peeler, then churn it with the sugar to just the right texture. I next pulse in the lemon juice, then the eggs one by one. Finally, I drizzle the melted butter down the feed tube with the motor running. That’s all there is to it.

In French bistros, confit duck legs are traditionally served with a very simple, sharply dressed frisée salad. This version of the light meal gilds the lily by switching out frisée for peppery watercress and adding juicy navel oranges and nuggets of toasted walnuts.

A refreshingly tart version of classic cranberry sauce. If you want it sweeter, just add more sugar.

Quickly candied grapefruit peel adds a fresh zing.

This recipe has subtle Asian flavors that delicately perfume the turkey in a way that’s beautifully compatible with the rest of the Thanksgiving meal.

Bartender Naren Young developed these cocktails at Bobo Restaurant in New York to showcase the flavors of cachaca, a Brazilian spirit made from distilled sugarcane juice.

The flavor of the wine looms large in this meaty braise, lending an extraordinary savoriness to the melt-in-your-mouth carrots.

A homespun look meets exotic flavor.

Save any leftover sauce in the refrigerator for up to three days.