Orange

Chill the flans overnight before serving.

Can be prepared in 45 minutes or less.

Rick Rodgers, cookbook author and teacher, says, "The inspiration for this recipe came to me one Thanksgiving when my friends and I were sipping mugs of mulled wine while preparing dinner. I was doing a basic cranberry sauce and tossed in a bit of the spiced wine. The result was a fabulous mix of sweet and spice—and I've been making it this way every year since."

A perfect double topping for ice cream or frozen yogurt. For gift giving, test program director Lane Crowther places the sauce and the praline in two separate jars, then wraps them in cellophane and ribbons. The praline can also be broken into large pieces and packaged in tins to give as candy.

Elusively spiced, this bread is great spread with margarine or butter substitute or toasted for breakfast.

The idea for this salad came from Carlos Conrique, who worked at Billy Cross's cooking school in Morelia, a beautiful 16th-century Mexican town. Today, Conrique is a chef at the Blue Door, in Miami's Delano Hotel, where his dishes are still influenced by his childhood in Guadalajara.

We call for English-style bitter orange marmalade (made with Seville oranges and often called Dundee) because other types made the ice cream too sweet and too soft. It's available at specialty foods shops and some supermarkets. This recipe makes about a dozen more florentines than you'll need for the sandwiches, but it's a good idea to have extra in case one or two break — and the cookies are delicious even without the ice cream. Active time: 1 1/2 hr Start to finish: 7 hr (includes freezing)

Toss one cup of the pesto with one pound of cooked pasta, or try it as a sauce over baked chicken or fish.

(GALETTE DE POMMES A L'ORANGE) A country-style fruit tart with a lattice top.

No need to squeeze oranges for this recipe, as the sweetness and body of store — bought juice are key. If you cook the mixture down until most of the liquid is evaporated, you’ll end up with a delicious onion confit rather than a sauce. Either way, we like to serve this with grilled meats and chicken as well as fish.

Softer than most, this version of the flavored dessert ice is spooned rather than scraped into dishes; they should be well chilled.

What's the secret to a good soufflé? Beating the egg whites with the sugar until they are stiff and still very shiny, then folding them into the flavor base carefully in two or three additions so that the whites do not deflate. This dessert has an intense tangerine flavor, which comes from using the entire fruit, except for its seeds, of course. Any leftover tangerine syrup can be added to sparkling wine to make a mimosa with a twist.

This Mediterranean-style dish can be teamed with green beans and rice, noodles or sautéed potatoes for an easy and sophisticated supper.

This lovely summer soup has a rich, smooth texture even though it contains no cream. For a picnic, bring the cold soup in a thermos and the chives in a plastic bag, and then serve in sturdy ceramic bowls.