Pine Nut and Orange Cookies

The addition of olive oil makes these tasty cookies moist and rich.

• 1/2 cup pine nuts
• 6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour
• 1/4 cup granulated sugar; more for rolling
• 3 Tbs. finely grated orange zest (from 2 medium oranges)
• 1/4 tsp. baking powder
• 1/4 tsp. kosher salt
• 1/8 tsp. ground cinnamon
• 1/4 cup extra-virgin olive oil
• 1 large egg, beaten

Position a rack in the upper third of the oven and heat the oven to 375°F.


Toast the pine nuts on a rimmed baking sheet, stirring occasionally, until fragrant and golden, about 5 minutes. Transfer to a small bowl to cool.


In a medium bowl, stir the flour, sugar, zest, baking powder, salt, cinnamon, and pine nuts. In a small bowl, whisk the oil and egg and add to the dry ingredients. Mix with your hands until the dough is evenly moist and holds together when squeezed, 1 to 2 minutes.


Fill a small bowl with about 1/4 cup sugar. Pinch off 1 rounded teaspoonful of dough (about 1/2 oz.). Shape it into a ball, coat it in the sugar, and set it in on a light-colored nonstick cookie sheet. Dip the bottom of a drinking glass in the sugar and flatten the cookie to slightly less than 1/4 inch thick. Repeat to make 13 more cookies.


Bake until the tops are golden and the edges are brown, 9 to 13 minutes. Let the cookies cool on the sheet for several minutes, then transfer them to a rack to cool completely. While the first batch of cookies bakes, shape the remaining dough into cookies and arrange on a second cookie sheet. When the first batch is done, bake the second batch.


The cookies will keep in an air-tight container at room temperature for up to 3 days.

Mandarin Napoleons with Sugared Wonton Wrappers

Don’t limit wonton wrappers to savory dishes. This dish, which makes a fun ending to a Chinese or pan-Asian menu, uses toasted, sweetened wontons as sturdy layers for mandarin orange and cream–filled Napoleons.

• Cooking spray
• 12 wonton wrappers
• 2 Tbs.granulated sugar
• 1 cup sweetened whipped cream
• One 11-oz. can mandarin oranges in light syrup, drained
• 1 Tbs. confectioners’ sugar

Preheat the oven to 400ºF. Coat a large baking sheet with cooking spray.


Arrange the wonton wrappers on the sheet and spray them with cooking spray. Sprinkle them evenly with the granulated sugar, then bake until golden brown, about 5 minutes.


Remove from the oven and arrange four of the wontons on a serving platter or individual dessert dishes. Top each one with 2 Tbs. of the whipped cream and then 1/8 of the mandarin sections. Top each with a second wonton wrapper. Repeat the layers (whipped topping, mandarin oranges, wonton wrapper). Sift the confectioners’ sugar over the top layer and serve.

Sesame-Orange Almond Tuiles

These lacy cookies have an exotic appeal thanks to the tiny sesame seeds inlaid in the surface, as well as the spoonful of sesame oil in the batter that adds a toasty sesame scent. Black sesame seeds make the tuiles especially striking.  

• 3 Tbs. (1-1/2 oz.) unsalted or salted butter
• 1 Tbs. toasted sesame oil
• 3 Tbs. freshly squeezed orange juice
• Grated zest of 1 orange, preferably organic
• 10 Tbs. granulated sugar
• 1/4 cup all-purpose flour
• 3/4 cup unblanched or blanched sliced almonds
• 2 Tbs. white sesame seeds
• 1-1/2 tsp. black sesame seeds

In a small saucepan, warm the butter, sesame oil, orange juice, orange zest, and sugar over low heat until melted and smooth. Remove from the heat and stir in the flour, almonds, and white and black sesame seeds. Let the batter rest for 1 hour at room temperature.

Preheat the oven to 375°F. Line 2 baking sheets with parchment paper. (Don't use silicone baking mats because the cookies may be difficult to remove.) Set a rolling pin for shaping the tuiles on a folded dish towel to steady it and have ready a wire rack.

Drop level tablespoons of batter on the prepared baking sheets, placing only 4 on each sheet and spacing them evenly apart. Slightly flatten the batter with dampened fingers.

Bake one sheet at a time, rotating the baking sheet midway during baking, until the cookies are evenly browned, 8 to 9 minutes.

Let cool briefly, about 1 minute. Using a metal spatula, lift each cookie off the baking sheet and drape it over the rolling pin. (If the cookies cool and harden before you have time to shape them, they can be softened by putting them back in the oven for 30 to 45 seconds.) Let cool on the rolling pin, then transfer the tuiles to a wire rack. Repeat with the remaining batter.

Serve the tuiles within a few hours of baking.

Jellied Cranberry-Orange Sauce

With delicate notes of orange and clove and a bright, sweet-tart cranberry flavor, this ruby-red sauce puts the canned stuff to shame.

• 12 oz. (3 cups) cranberries, rinsed and picked over
• 1 cup granulated sugar
• 3 strips orange zest (each 1/2 x 3 inches)
• 1 whole clove

In a 4-quart saucepan, combine the ingredients with 1 cup of water and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer uncovered, stirring occasionally, until the berries are mostly broken down and the liquid has thickened slightly, about 10 minutes.

While it’s still hot, force the mixture through a medium-mesh sieve set over a bowl, pressing hard on the solids with a spatula. Be sure to scrape the mixture from the bottom of the strainer. Whisk well and then transfer to a 2-cup bowl or mold. Refrigerate until firm, about 1 hour. Cover with plastic wrap once cool.

To unmold, invert the bowl onto a small serving plate and shake it side to side until the sauce slips onto the plate.

Jícama, Avocado, Radish & Orange Salad with Cilantro

The cool, crunchy jícama and radishes in this salad make a glorious contrast to the buttery avocado and sweet-tart oranges.

• 4 oranges
• 1 tsp. cumin seeds
• 1 clove garlic
• Kosher salt
• 5 Tbs. fresh lime juice; more to taste
• Large pinch cayenne
• 1/4 cup extra-virgin olive oil
• 1 small jícama (about 1-1/4  pounds)
• 8 small red radishes, cut into very thin round slices
• 5 scallions, dark green tops trimmed; cut diagonally into thin slices
• Freshly ground black pepper
• 2 large ripe but firm avocados
• 1 cup packed fresh cilantro leaves

Finely grate 2 tsp. zest from the oranges and set the zest aside. With a sharp paring knife, slice the ends off the oranges. Stand each orange on one of its cut ends and pare off the rest of the peel in strips, making sure to remove all of the pith. Working over a small bowl, carefully cut the orange segments away from the connective membrane. Squeeze the membranes over the bowl to get any remaining juice.

Put the cumin seeds in a small, dry skillet and toast over medium heat until slightly browned and aromatic, about 1 minute. Remove from the skillet and let cool. Grind the seeds to a fine powder in a mortar and pestle or an electric spice mill.Using a mortar and pestle or the flat side of a chef’s knife, mash the garlic to a paste with a pinch of salt. Put the garlic paste and cumin powder in a small bowl (or keep it in the mortar) and whisk in the 2 tsp. orange zest, 3  Tbs. orange juice (from the bowl of orange segments), the lime juice, and the cayenne. Let the mixture sit for 5  to 10 minutes, and then whisk in the olive oil.

Meanwhile, peel the jícama and it cut into 1/8-inch-thick matchsticks 2 to 3 inches long. In a large bowl, combine the jícama, radishes, and scallions. Season with salt and pepper and toss with about two-thirds of the vinaigrette. Set aside for 5 to 10 minutes to let the flavors mingle.

Just before serving, thinly slice the avocados diagonally. Lay half of the avocado slices in a shallow bowl and season with salt and pepper. Drizzle some of the remaining vinaigrette on the avocado. Add the cilantro and orange segments to the bowl of jícama and toss gently. Taste and adjust the seasoning with more salt, pepper, and lime juice if needed. Put the jícama salad on top of the sliced avocado and tuck the remaining slices of avocado into the salad. Season the top slices with salt and drizzle with the remaining vinaigrette. Serve immediately.

Oranges in Cardamom Syrup with Honey Whipped Cream

With just five ingredients, this simple dessert comes together in no time.

• 4 large navel oranges, cut into segments 
• 1/4 cup granulated sugar 
• 1/4 tsp. ground cardamom 
• 1/2 cup heavy cream
• 2 tsp. honey

Drain the orange segments in a strainer set over a medium bowl. Set the segments and juice aside. 

Put the sugar in a small heavy-duty saucepan over medium heat and cook, stirring often, until melted and light amber in color, 3 to 5 minutes. Take the pan off the heat and whisk in the orange juice. The mixture will bubble and clump; whisk until smooth again. Stir in the cardamom.

Put the orange segments in the juice bowl and add the syrup. Toss well. 

In a large bowl, whisk 1 Tbs. of the cream with the honey until smooth. Add the remaining cream and beat with an electric hand mixer on high speed until soft peaks form, 2 to 3 minutes. 

Divide the oranges and syrup among serving bowls. Top with the whipped cream. 

Roasted Cornish Game Hens with Wildflower Honey & Orange

Cornish game hens work well for entertaining. They’re a nice departure from chicken, and they don’t require any last-minute carving. Marinating in honey and basting with butter adds flavor and encourages the skin to brown, but sometimes they also need a flash under the broiler to finish.

• 3 Cornish game hens (1-1/2 to 2 lb. each)
• 6 Tbs. plus 1/3 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
• 1-1/2 Tbs. honey (I prefer wildflower honey)
• 1-1/2 Tbs. chopped fresh thyme
• 2 bay leaves, preferably fresh, each torn into about 4 pieces
• Pinch crushed red pepper flakes
• 1 medium orange
• 1 small yellow onion, cut crosswise into 1/4-inch-thick slices
• 1 Tbs. kosher salt
• Freshly ground black pepper
• 3 Tbs. unsalted butter, melted, for basting, plus 1 Tbs. butter, not melted, for the sauce
• 1 cup low-salt chicken broth

Discard the giblets from the hens or reserve for another use. Using kitchen shears, cut along both sides of the backbones and remove them. Then cut each hen in half along the breastbone. Trim off the wing tips and put the hens in a large bowl.

In a small bowl, combine the 6 Tbs. wine, honey, thyme, bay leaves, and red pepper flakes, and stir to dissolve the honey (it’s all right if it doesn’t dissolve completely).

Using a vegetable peeler, peel the zest from the orange in large strips, letting the strips drop into the bowl with the hens. Add the honey mixture and the sliced onion to the bowl. Toss well, cover, and refrigerate for at least 4 hours or overnight, tossing the hens occasionally.

About half an hour before cooking, remove the hen halves from the marinade and gently pat them dry, trying not to disturb the thyme clinging to them. Arrange the hens on a heavy-duty rimmed baking sheet and let sit at room temperature for 30 minutes. (Discard the remaining marinade.) Position a rack in the top third of the oven and heat the oven to 450°F.

When ready to roast, season the hen halves on both sides with the salt and several grinds of pepper. Turn them skin side up. Roast the hens, basting occasionally with the melted butter and rotating the pan for even browning as needed, until an instant-read thermometer inserted into the meaty part of a thigh registers 175° to 180°F (be careful not to hit the bone), about 30 minutes.

If the skin is somewhat pale, baste the hens, turn the broiler to high, and broil, rotating the pan frequently, until the hens are nicely golden, about 2 minutes. (Watch carefully to prevent burning.) Transfer the hens to a serving platter and tent with aluminum foil.

While the rimmed baking sheet is still hot, add the remaining 1/3 cup wine and use a wooden spoon to scrape the brown bits from the bottom of the pan. Pour the wine and juices into a small saucepan and add the chicken broth. Boil the sauce over high heat until it thickens ever so slightly, 2 to 3 minutes; it should be more like a jus than a thick sauce. Off the heat, whisk in the remaining 1 Tbs. butter. Taste and add salt and pepper, if needed. Keep warm.

To serve, pour a small amount of the sauce on and around the hens and pass the remainder at the table.

Tequila-Champagne Sangria

This spiked white sangria is one of several served at El Real Tex-Mex Café in Houston. The sparkling wine and soda give it a gentle effervescence, rather than a fierce fizz.

• 3 medium navel oranges, sliced into thin rounds
• 4 medium lemons, sliced into thin rounds
• 4 medium limes, sliced into thin rounds
• 6 large fresh mint leaves
• 1/2 cup light agave nectar (or simple syrup)
• 3 fl. oz. (6 Tbs.) plata (silver) tequila
• 1 750-ml bottle dry white wine, chilled
• 1 750-ml bottle sparkling wine, chilled
• 2 cups lemon-lime soda

Put the oranges, lemons, limes, and mint in a large plastic container. Pour the agave nectar over the fruit. Add the tequila and mix gently. Add the white wine, cover, and let the mixture marinate in the refrigerator for a few hours.

Put the fruit mixture in a large drink dispenser or divide among 2 large pitchers. Top off with the sparkling wine and the lemon-lime soda.

Glazed Orange Pound Cake

This super-tender cake is packed with bright citrus flavor, thanks to orange zest and juice in the batter and a sweet orange glaze. The glaze also helps keep the cake moist for several days.

• 6 oz. (3/4 cup) unsalted butter, softened; more for the pan
• 4 medium navel oranges (about 2 lb.)
• 9 oz. (2 cups) unbleached all-purpose flour
• 1-1/2 tsp. baking powder
• 1/2 tsp. plus 1 pinch table salt
• 1-1/4 cups granulated sugar
• 3 large eggs
• 1 tsp. pure vanilla extract
• 5 oz. (1-1/4 cups) confectioners’ sugar

Position a rack in the center of the oven and heat the oven to 350°F. Butter a 9x5-inch loaf pan. Line the bottom of the pan with parchment and then butter the parchment.

Finely grate enough zest from the oranges to yield 2 Tbs., and then squeeze the oranges to yield 1 cup strained juice. Set aside 1/4 cup juice for the glaze.

In a medium bowl, whisk the flour, baking powder, and 1/2 tsp. salt.

In a stand mixer fitted with the paddle attachment (or in a large bowl, using an electric hand mixer), beat the butter and sugar on medium high speed until light and fluffy, about 2 minutes. Add the eggs one at a time, beating on medium speed until incorporated and scraping down the sides of the bowl as necessary. Add the vanilla and orange zest and beat until incorporated (the mixture may look curdled at this point). With the mixer on low, alternately add the flour mixture in 3 additions, and the remaining 3/4 cup orange juice in 2 additions, beginning and ending with the flour.

Scrape the batter into the prepared pan, smooth the top, then tap the pan on the counter a couple of times to pop any air pockets. Bake until a tester inserted in the center of the cake comes out clean, 45 minutes to 1 hour.

Let the cake cool in its pan on a rack for 10 minutes, run a knife around the sides, then invert it onto the rack. Remove the parchment and invert again.

In a medium bowl, whisk the reserved 1/4 cup orange juice with the confectioners’ sugar and the pinch of salt until smooth. Set the warm cake on its rack over a large rimmed baking sheet (or a large piece of parchment). Using a toothpick, poke holes at 3/4-inch intervals in the top of the cake, stopping about three-quarters of the way down the cake.

Repeatedly brush the glaze evenly over the top and sides of the cake until you’ve used it all. Let the cake cool completely, about 2 hours, before slicing and serving.

Pear, Cranberry, and Blood Orange Mostarda

Serve this punchy northern Italian condiment with roast pork, turkey, or game birds, or spread it on crostini with Robiola or Camembert cheese.

• 1 medium blood orange
• 2 sprigs fresh rosemary
• 1 fresh bay leaf or 1/2 dried
• 1 cup dry white wine
• 2 Tbs. mild honey, such as clover
• 1 Tbs. brown mustard seeds
• 1 Tbs. yellow mustard seeds
• Kosher salt
• 2 medium firm-ripe pears (preferably Bosc), peeled, cored, and cut into 1/2-inch dice
• 1 cup fresh cranberries

Peel a 1x3-inch strip of zest from the orange. Trim off any white pith from the strip with a paring knife and put the zest in a 3-quart saucepan. Trim away the remaining orange peel and cut the segments free from the membranes, letting them fall into the saucepan. Squeeze the juice from the membranes into the saucepan.


Tie the rosemary and bay leaf into a cheesecloth bundle and add to the saucepan along with the wine, honey, mustard seeds, and 1 tsp. salt. Bring to a boil over medium heat. Reduce the heat to maintain a simmer and cook until the honey dissolves and the flavors meld a bit, about 2 minutes.


Add the pears and cranberries and return to a gentle simmer over medium-low heat. Cook, stirring occasionally, until the fruit is tender and the liquid is syrupy, 25 to 30 minutes. Remove from the heat, discard the herb bundle and zest, and let cool. Serve at room temperature. It will keep in the refrigerator for 1 week.

Venezuelan Chocolate Chile Chicken

There are very many versions of chocolate chile chicken, but I chose to include this one as it’s fantastically quick and easy to make. I can’t promise it’s authentic, but it does have the wow factor, and the Venezuelan chocolate adds a deep, rich, glossy finish and flavor.  

• 4 banana shallots, finely chopped
• 2 garlic cloves, finely chopped
• 1 Tbs. light olive oil
• 4 organic chicken thighs
• 4 organic chicken drumsticks
• Juice and zest of 3 oranges 
• 3 fresh red chiles, finely diced
• 2 tsp. dried mulato chiles (or any other mild chiles)
• 1 Tbs. coriander seeds
• 400 grams canned chopped tomatoes
• 1 Tbs. dark muscovado sugar
• 150 grams Venezuelan dark chocolate, broken into pieces
• Bunch of coriander leaves (about 25 g)

Heat the oven to 400°F.

In a casserole dish, sauté the shallots and the garlic in the olive oil, then add the chicken pieces and brown on all sides. Add the orange juice and zest, fresh and dried chiles, coriander seeds, tomatoes and sugar and simmer for 5 minutes. Pop on the lid and cook in the oven for 20 minutes.

Remove from oven, lift out the chicken and stir the chocolate into the remaining sauce. Serve with the sauce smothered over the chicken with generous amounts of chopped or torn coriander leaves.

Jícama, Avocado, Radish & Orange Salad with Cilantro

The cool, crunchy jícama and radishes in this salad make a glorious contrast to the buttery avocado and sweet-tart oranges.

• 4 oranges
• 1 tsp. cumin seeds
• 1 clove garlic
• Kosher salt
• 5 Tbs. fresh lime juice; more to taste
• Large pinch cayenne
• 1/4 cup extra-virgin olive oil
• 1 small jícama (about 1-1/4  pounds)
• 8 small red radishes, cut into very thin round slices
• 5 scallions, dark green tops trimmed; cut diagonally into thin slices
• Freshly ground black pepper
• 2 large ripe but firm avocados
• 1 cup packed fresh cilantro leaves

Finely grate 2 tsp. zest from the oranges and set the zest aside. With a sharp paring knife, slice the ends off the oranges. Stand each orange on one of its cut ends and pare off the rest of the peel in strips, making sure to remove all of the pith. Working over a small bowl, carefully cut the orange segments away from the connective membrane. Squeeze the membranes over the bowl to get any remaining juice.

Put the cumin seeds in a small, dry skillet and toast over medium heat until slightly browned and aromatic, about 1 minute. Remove from the skillet and let cool. Grind the seeds to a fine powder in a mortar and pestle or an electric spice mill.Using a mortar and pestle or the flat side of a chef’s knife, mash the garlic to a paste with a pinch of salt. Put the garlic paste and cumin powder in a small bowl (or keep it in the mortar) and whisk in the 2 tsp. orange zest, 3  Tbs. orange juice (from the bowl of orange segments), the lime juice, and the cayenne. Let the mixture sit for 5  to 10 minutes, and then whisk in the olive oil.

Meanwhile, peel the jícama and it cut into 1/8-inch-thick matchsticks 2 to 3 inches long. In a large bowl, combine the jícama, radishes, and scallions. Season with salt and pepper and toss with about two-thirds of the vinaigrette. Set aside for 5 to 10 minutes to let the flavors mingle.

Just before serving, thinly slice the avocados diagonally. Lay half of the avocado slices in a shallow bowl and season with salt and pepper. Drizzle some of the remaining vinaigrette on the avocado. Add the cilantro and orange segments to the bowl of jícama and toss gently. Taste and adjust the seasoning with more salt, pepper, and lime juice if needed. Put the jícama salad on top of the sliced avocado and tuck the remaining slices of avocado into the salad. Season the top slices with salt and drizzle with the remaining vinaigrette. Serve immediately.

Creamsicle Cheesecake

The flavors of the classic orange-cream popsicle get reinterpreted here in a creamy cheesecake with a crackly burnt-sugar topping. Create your own customized cheesecake recipe with our Recipe Maker.

For the crust:

• 8 oz. graham crackers, finely crushed (2 cups of crumbs)
• 3 Tbs. granulated sugar
• 7 Tbs. unsalted butter, melted

For the filling:

• 3 8-oz. packages cream cheese, at room temperature
• 1 cup ricotta
• 2 Tbs. all-purpose flour
• Table salt
• 1-1/4 cups granulated sugar
• 3 Tbs. Grand Marnier
• 2 Tbs. finely grated orange zest
• 1 Tbs. pure vanilla extract
• 4 large eggs, at room temperature

For the topping:

• 2 Tbs. granulated sugar

Make the crust:

Position a rack in the center of the oven and heat the oven to 375°F.


In a medium bowl, stir together the graham cracker crumbs and the 3 Tbs. granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or a flat-bottom measuring cup). Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300°F.

Fill and bake the cheesecake:

In a stand mixer fitted with the paddle attachment, beat the cream cheese, ricotta, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.


Add the Grand Marnier, orange zest, and vanilla, and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.


Bake at 300°F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month (see make-ahead tip, below).

Top and serve:

Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust of the cheesecake. Carefully slide the cake onto a flat serving plate. Sprinkle the 2 Tbs. granulated sugar evenly over the top of the cheesecake and slowly pass a hand-held kitchen torch over the sugar until melted and caramelized.


To cut, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.

Orange Sherbet

Sherbet differs from sorbet in that it’s enriched with cream, which gives it a lovely consistency. One taste will instantly take you back to childhood.

• 10 medium navel oranges (about 5 lb.)
• 1 cup granulated sugar
• 1-1/2 Tbs. fresh lemon juice
• 3/4 cup heavy cream

Finely grate enough zest from the oranges to yield 2 Tbs., and then squeeze the oranges to yield 3 cups juice.

In a 2-quart saucepan, bring the zest, 1 cup of the juice, and the sugar to a simmer over medium heat, stirring until the sugar dissolves. Strain though a fine sieve into a medium bowl, pressing on the zest; discard the zest. Strain the remaining orange juice and the lemon juice into the bowl, and then whisk in the heavy cream. Refrigerate until cold, about 2 hours.

Churn the mixture in an ice cream maker according to the manufacturer’s directions. Transfer the sherbet to an airtight container and freeze until firm, at least 4 hours.

Creamy Orange-Vanilla Ice Pops

Think of these pops as the ultimate homemade Creamsicle: creamy Greek yogurt combines with fresh-squeezed orange juice, with flecks of real vanilla bean. Create your own customized ice pop recipe with the Recipe Maker.

• 1/2 cup granulated sugar
• Pinch of kosher salt
• 1/2 vanilla bean (about 3 inches), split lengthwise
• 3 oranges, juiced
• 1 cup plain Greek-style yogurt

Combine the sugar, salt, and 1/2 cup water in a 2-quart saucepan over medium heat. Bring to a boil and make sure the sugar has dissolved; add the vanilla bean. Reduce the heat to medium-low and simmer for 2 minutes. Remove from the heat and let the syrup cool completely. Strain through a fine strainer into a 1-quart liquid measuring cup, and discard the solids in the strainer.

Measure out 1 cup of the orange juice (if you have extra, save it for another use). Combine it with the syrup. Stir in the yogurt until well-combined.

Add the fruit mixture to each mold, leaving about 1/4 inch at the top to allow for expansion. Freeze until partially frozen, about 1 hour. Insert sticks and freeze again until the pops are fully set, 4 to 6 hours more.

To unmold, dip the mold in a deep pan of hot water until the pops pull out easily, 30 to 40 seconds, or let sit at room temperature for 5 to 10 minutes. Unmold and store the pops in individual resealable plastic bags; they’re best eaten within 3 weeks.

Tequila-Champagne Sangria

This spiked white sangria is one of several served at El Real Tex-Mex Café in Houston. The sparkling wine and soda give it a gentle effervescence, rather than a fierce fizz.

• 3 medium navel oranges, sliced into thin rounds
• 4 medium lemons, sliced into thin rounds
• 4 medium limes, sliced into thin rounds
• 6 large fresh mint leaves
• 1/2 cup light agave nectar (or simple syrup)
• 3 fl. oz. (6 Tbs.) plata (silver) tequila
• 1 750-ml bottle dry white wine, chilled
• 1 750-ml bottle sparkling wine, chilled
• 2 cups lemon-lime soda

Put the oranges, lemons, limes, and mint in a large plastic container. Pour the agave nectar over the fruit. Add the tequila and mix gently. Add the white wine, cover, and let the mixture marinate in the refrigerator for a few hours.

Put the fruit mixture in a large drink dispenser or divide among 2 large pitchers. Top off with the sparkling wine and the lemon-lime soda.

Venezuelan Chocolate Chile Chicken

There are very many versions of chocolate chile chicken, but I chose to include this one as it’s fantastically quick and easy to make. I can’t promise it’s authentic, but it does have the wow factor, and the Venezuelan chocolate adds a deep, rich, glossy finish and flavor.  

• 4 banana shallots, finely chopped
• 2 garlic cloves, finely chopped
• 1 Tbs. light olive oil
• 4 organic chicken thighs
• 4 organic chicken drumsticks
• Juice and zest of 3 oranges 
• 3 fresh red chiles, finely diced
• 2 tsp. dried mulato chiles (or any other mild chiles)
• 1 Tbs. coriander seeds
• 400 grams canned chopped tomatoes
• 1 Tbs. dark muscovado sugar
• 150 grams Venezuelan dark chocolate, broken into pieces
• Bunch of coriander leaves (about 25 g)

Heat the oven to 400°F.

In a casserole dish, sauté the shallots and the garlic in the olive oil, then add the chicken pieces and brown on all sides. Add the orange juice and zest, fresh and dried chiles, coriander seeds, tomatoes and sugar and simmer for 5 minutes. Pop on the lid and cook in the oven for 20 minutes.

Remove from oven, lift out the chicken and stir the chocolate into the remaining sauce. Serve with the sauce smothered over the chicken with generous amounts of chopped or torn coriander leaves.

Atlantic Sea Scallops with Saffron Potatoes and Blood Orange–Meyer Lemon Salsa

I love the colors of this Sicilian-inspired dish—the deep-red, orange, and yellow tones of the salsa spooned over those white scallops and over the mounds of sienna-hued potatoes remind me of an Italian vacation. I was never a big fan of scallops until I tasted the super-sweet, succulent, meaty East Coast diver-caught ones we are lucky enough to get from Steve Connolly in Gloucester, Massachusetts. Seek them out—they are so worth it! This preparation would also work beautifully with halibut, sole, or other white flaky fish.

• 6 branches rosemary, about 7 to 8 inches long
• 18 Atlantic sea scallops, each about 2 oz.
• 1 Tbs. Meyer lemon zest
• 2 Tbs. finely diced shallots
• 1 Tbs. champagne vinegar
• 2 Meyer lemons
• 3 large blood oranges
• 1 cup extra-virgin olive oil
• 1 Tbs. sliced mint
• 1 tsp. saffron threads
• 2 lb. Yukon Gold potatoes, peeled and cut into 1-1/2-inch chunks
• 1 cup diced red onion
• 1 Tbs. thyme leaves
• 1 chile de árbol, crumbled
• 2 oz. young dandelion greens or arugula
• Kosher salt and freshly ground black pepper

Tip:

Mexican diver-caught scallops are a good alternative to the Atlantic sea scallops.

Remove the rosemary leaves from the branches except for 2 inches at the bottom of each. Cut the leafless end of each branch at an angle with a sharp knife to make a point and coarsely chop the picked rosemary leaves. Season the scallops with the lemon zest and 1-1/2 Tbs. chopped rosemary. Skewer three scallops onto each rosemary branch. Cover and refrigerate.

Place the shallots, champagne vinegar, and a healthy pinch of salt in a small bowl, and let sit for 5 minutes. Cut away the stem and blossom ends from the Meyer lemons. Stand the lemons on one end, and cut them vertically into 1/8-inch slices (keeping the rinds on). Stack the slices in small piles on a cutting board, and cut them lengthwise into 1/8-inch-thick matchsticks. Line up the matchsticks, and cut them into 1/8-inch cubes.

Cut away the stem and blossom ends from two blood oranges. Place the oranges cut-side down on a cutting board. Following the contour of the fruit with your knife, remove the peel and cottony white pith, working from top to bottom, and rotating the fruit as you go. Then hold the oranges in your hand, one at a time, and carefully slice between the membranes and the fruit to release the segments in between. Add the diced lemon, blood-orange segments, their juices, and the juice of the remaining orange to the shallot mixture. Stir in 1/2 cup olive oil, the mint, 1/2 tsp. salt, and a few grinds of pepper.

Light the grill 30 to 40 minutes before cooking, and take the scallops out of the refrigerator. Place the saffron in a small bowl, and pour 1 cup warm water over it.

Heat a large Dutch oven over high heat for 1 minute. Swirl in 1/4 cup olive oil, and wait 1 minute. Add the onion, thyme, chile, 1/2 tsp. salt, and a few grindings of black pepper. Reduce the heat to medium, and sauté for about 3 minutes, stirring often, until the onion is translucent. Turn up the heat to medium- high. Add the potatoes and 2 Tbs. of olive oil, and season with 1 tsp. salt and a few grindings of pepper. Don’t stir the pan for a couple of minutes while the potato edges sear in the hot oil and form a nice crust. Lift and tilt the pan to distribute the oil evenly. After 3 to 4 minutes, firmly shake the pan to loosen the potatoes. Turn with a wooden spoon and cook for another 3 minutes, stirring to coat with the onions.

Add the saffron water. Stir to combine, cover the pot, reduce the heat to low, and let simmer for about 25 minutes, until the potatoes are nicely glazed and tender when poked with a paring knife. If at any point the liquid starts to dry up, add a little more water. The saffron potatoes should be glazed, neither dry nor soupy. Turn off heat, and put the lid halfway on. When the coals are broken down, red, and glowing, brush the scallops with remaining 2 Tbs. olive oil, and season with salt and pepper on both sides. Place the skewered scallops on the grill, and cook for 4 minutes, rotating once to create crosshatch marks and a browned crust. Flip the scallops, move them to a cooler side of the grill, and cook for another 1 to 2 minutes, until they’re medium-rare.

Spoon the hot saffron potatoes into the center of six dinner plates, scatter the dandelion, and place the scallop skewers on top. Spoon the blood-orange–Meyer-lemon salsa over the scallops.

Grilled Bread with Garlic, Olive Oil, Prosciutto & Oranges

The combination of salty ham and tart-sweet oranges is unexpectedly delicious, especially when the whole thing is bathed in great olive oil.

• 1 loaf chewy, country-style bread
• 10 to 20 cloves garlic, peeled
• 4 to 5 oranges, peel and pith cut away, very thinly sliced, seeds removed
• 1/2 lb. prosciutto, preferably Parma, sliced paper-thin
• Full-bodied earthy extra-virgin olive oil

Prepare a wood or charcoal fire in a grill, or set a gas grill on high (you can also use a broiler). Wipe the grill rack clean and rub with oil.

Slice the bread a generous 1/4 inch thick (cut the slices in half if they're large). When the coals are hot but no longer flaming, put the bread on the rack and grill until lightly browned, 1 to 2 minutees. Turn and grill the other side. Transfer to a plate or basket and cover to keep warm. Arrange the garlic cloves, oranges, and prosciutto on a platter and serve with the olive oil.

Each diner should rub a piece of toast with a garlic clove, drizzle the toast with olive oil, and add a slice each of orange and prosciutto.

Braised Fennel with Orange

Orange juice and zest and citrusy coriander seeds underscore the sweetness of tender braised fennel. The beauty of this dish is that it’s delicious hot, warm, or at room temperature.

• 3 Tbs. extra-virgin olive oil 
• 4 medium fennel bulbs (about 4 lb. total), stalks trimmed and bulbs cut into quarters (cores left intact), fronds reserved for garnish 
• 2 medium cloves garlic, thinly sliced 
• 1/2 cup dry white wine or dry white vermouth 
• 1/2 cup lower-salt chicken broth 
• 1 medium navel orange 
• 1/2 tsp. fennel seeds, toasted and lightly crushed 
• 1/2 tsp. coriander seeds, toasted and lightly crushed 
• Kosher salt
• Freshly ground black pepper

Position a rack in the center of the oven and heat the oven to 325°F. 

Heat 2 Tbs. of the oil in a heavy-duty 12-inch skillet over medium-high heat. Add half the fennel, cut side down. Cook undisturbed until browned in spots, about 2 minutes. Flip and repeat on the other cut sides.

Arrange the fennel browned sides up in a large (10x14-inch) gratin or shallow baking dish. Add the remaining 1 Tbs. oil to the skillet and repeat with the remaining fennel. Lower the heat to medium if any smoking occurs. It’s OK if the wedges are snug in the baking dish; they’ll shrink as they braise. 

Add the garlic to the skillet and and cook until fragrant, about 30 seconds. Add the wine and scrape the bottom of the pan with a wooden spoon to dissolve any browned bits, about 1 minute. Add the broth and simmer to meld the flavors, about 2 minutes. Pour over the fennel. 

With a vegetable peeler, remove three 3-inch strips of zest from the orange and then juice the orange. Nestle the pieces of zest in the fennel and pour the juice over. Sprinkle with the fennel seeds, coriander seeds, 1 tsp. salt, and a few grinds of pepper. 

Cover the dish tightly with foil and braise in the oven until the fennel has collapsed and a paring knife penetrates the cores with no resistance, about 1-1/4 hours.

Spoon some braising liquid over the fennel, garnish with the reserved fronds, and serve hot, warm, or at room temperature.