oranges

Oranges have a long season, but the most interesting varieties show up in winter, when blood oranges arrive briefly and deserve more than a salad garnish. A grapefruit blood orange curd made in a double boiler is one of the more rewarding things you can do with them — silky, sweet-tart, and good on everything from biscuits to tart shells.

The rest of the collection leans into fall and winter too: cranberry orange quick bread, a champagne pomegranate cocktail with fresh orange, and a turkey breast with a citrus herbed crust. Come spring, a bright citrus couscous puts orange to work in an entirely different direction.