Blood Orange Sparkler

Slightly bitter blood orange juice is beautiful with bubbly. (By Nick Mautone)

Honey Fritters with Blood Oranges

Airy fritters tinged with orange. (By Sara Dickerman)

Blood Orange Crème Anglaise

The classic dessert sauce gets a citrus twist. (By Aida Mollenkamp)

A sweet, tart wintry dressing that brightens up a simple green salad or enlivens seared scallops and white fish. (By Aida Mollenkamp)

Round Robin

Rock the Round Robin for a sweet absinthe tail. (By Aida Mollenkamp)

1621

A fall tail in homage to the first Thanksgiving. (By Aida Mollenkamp)

Blood Sausage with Apples and Potatoes (By Paula Wolfert)

Baby Arugula Salad with Nectarines and Toasted Hazelnuts

Substitute seasonal ingredients for a salad that’s great year-round. (By Luke Knowland)

Chocolate Soufflé

A delicate puff of chocolate for two served with Blood Orange Crème Anglaise. (By Ray Lee)

(By Ron Silver and Jen Bervin)

Big Spender

... spend a little time with me. (By Dale DeGroff)

Sangría

Spanish punch made with wine and fruit— an alcoholic fruit tail of sorts. (By Rob Chirico)

Bread Pudding with Orange Caramel Sauce

Berkeley’s César makes this irresistible version that is spiked with blood oranges. (By Olivier Said, James Mellgren, Maggie Pond)

Bratwurst Sausage

The classic German sausage. (By Aida Mollenkamp)

Weisswurst Sausage

A delicate veal sausage packed with flavor— it beats store-bought every time. (By Amy Wisniewski)