Citrus

Confiture is the sweet version of confit, in which sugar acts as the preservative.

Great for dessert or breakfast.

Braising is an excellent way to keep fish steaks moist and flavorful.

Oven-roasting whole fish marries ease of preparation with stunning presentation.

If you're stopping at a Greek market for ingredients, grab some butter cookies.

Here, radicchio is paired with another member of the chicory family: frisée. With Sherry vinegar, feta, oranges, and Kalamatas, this salad has great Mediterranean flavor.

Editor's note: The recipe and introductory text below are from Rick Tramonto's book Fantastico! I unabashedly love beef tartare and yes, this is my favorite crostini, particularly because I gild the lily with a drizzle of truffle oil! Steak tartare has been around for a good long time, and according to legend, its name refers to the Tartars, the nomads who roamed eastern Europe, for a time under the leadership of Attila the Hun. Fierce and bloodthirsty, the Tartars purportedly ate raw meat for strength. Tartars were Huns, but "beef hun" just doesn't have the panache of beef, or steak, tartare. If you've never had beef tartare, try it my way; then make it your way by omitting what you may not like such as capers, Worcestershire sauce, or anchovies. But don't fool with the beef. Buy the best you can from a reputable butcher. I use prime beef when possible, but because it is sometimes hard to find, I may turn to high-quality choice beef instead.

Editor's note: The recipe and introductory text below are from Rick Tramonto's book Fantastico! What is the difference between crostini and bruschetta? In general, crostini are more sophisticated and smaller. The bread slices for my crostini are about two inches across and thinner than those for bruschetta. When topped with great flavors, they fit the definition of a powerful tiny bite that by virtue of their size are less overwhelming than bruschetta. Crostini are always toasted, never grilled, and when you make them with the best, freshest bread available and sweet creamery butter, they become the ultimate garlic toasts. I pile everything on them under the Tuscan sun, even scrambled eggs at breakfast.

While the bavarian and the caramel sauce flirt subtly with the flavor of the fruit, this candied peel is very direct, delivering a straight shot of sweet-tart tangerine flavor.

Tangerine juice plays two roles here: It stops the cooking of the sugar, and its bright perfume brings complexity to the sauce.

Of all the citrus fruits (conveniently in season right now), tangerine has perhaps the most complex qualities. Floral and gently sweet, with an underlying tartness—like three fruits in one. And this lighter-than-air bavarian is wonderfully cool on the tongue, slowly releasing its various aromas as it melts in the mouth.

Rosemary and garlic give these succulent pork chops Mediterranean flair.

These delightful cupcakes are great as soon as they've cooled, but their carrot-cake moistness and hint of spice really come through the day after they're baked.

Here, broccoli gets turned into irresistible finger food, while silken tofu adds a creamy touch to the dairy-free dip.

Fresh orange and lemon juices lend this simple icing a lovely zing, and the addition of powdered egg whites helps it set, allowing you to create a host of intricate designs.

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.