Citrus

Pastry chef Valerie Hill offers this appealing treat at the Morrison-Clark Historic Inn & Restaurant in Washington, D.C. Allowing the yogurt to drain produces the thick and creamy yogurt cheese.

Gremolata, a mixture of minced lemon peel, garlic and parsley, is the classic topping for osso buco. This version also features rosemary. The chicken (opposite) is roasted under a baking sheet with a skillet on top; the weight ensures that the chicken will be cooked evenly. Sauted broccoli rabe is a nice go-with, as is a Pinot Noir, a Pinot Blanc or a Chianti. Cheese, figs and bread make a European-style finale.

The unique filling has a flavor and soft texture reminiscent of orange marmalade.

Store-bought vanilla frozen yogurt acts as the luscious foil for oranges, pineapple, mango and bananas in a fat-free brown sugar-cinnamon sauce.

Serve this Thai-style dressing over chilled pasta or mixed raw vegetables.

Chef Shelton uses a 4- by 2-inch round cake ring to mold the salad on the plate.

This recipe can be prepared in 45 minutes or less.

Not an ounce of flavor escapes this dish! The salmon is seared, trapping its rich flavor, briefly baked, and then drizzled with a thick, lightly fragranced orange ginger glaze — a balanced companion for a fish as flavorful as salmon. Salmon provides ample amounts of protein, B vitamins, vitamin A, and omega-3 oils.

This recipe can be prepared in 45 minutes or less.

There's extra crunch in the topping from lots of sliced almonds. Vanilla ice cream is good with this.

Here, grapes top rounds of puff pastry (purchased, for ease), which form the crust of the two rustic tarts.

This homey sauce complements the savory tastes of the turkey and stuffing.

We've given a range on the amount of sugar in this recipe because some berries are sweeter than others. Active time: 10 min Start to finish: 40 min

When cleaning any fresh berries, place in a strainer, rinse very lightly with the sink spray hose, shake the strainer to drain water and gently pat dry with paper towels.

(Pastiera Napoletana) "My mother, who is a native of Calabria, Italy, but now resides in Brooklyn, learned to make the Neapolitan specialty, pastiera napoletana, from her sister-in-law when my parents were married, in 1941," writes Marie Pacella of Howard Beach, New York. "Since then, our family and close friends look forward to having this pie every Easter. My mother and my daughter and I still get together to make them—it has become a family tradition.