Orange

California orange groves inspired this version of the cake shaped like a Yule log.

Poires au Four avec Sabayon de Sauternes Active time: 20 min Start to finish: 1 hr

Traditional flavors (honey and orange) and contemporary ones (cumin and chilies) come together in the glaze, which also gives the gravy some heat and zip. See how to carve a turkey.

This dish combines Spanish escabeche (marinated poached fish) with a new take on mojo, a Cuban sauce typically made with the juice of tart oranges, garlic, and herbs.

The crunchy honey-almond praline pieces in the ice cream are an easy, homemade version of turrón, a popular Spanish candy.

Fruit with a spiced wine syrup is a typical — and refreshing — ending to a hearty Spanish dinner. Serve with slices of lemon sponge cake if desired.

Caramel and orange add sophisticated French flair to this rich American dessert. Begin preparing it at least a day ahead.

Cherry-pitters can be purchased in kitchen-supply and housewares shops. Wear an apron when pitting, but still watch out for the juice.

Active time: 30 min Start to finish: 30 min

These cookies owe their whimsical moniker to a generous dusting of powdered sugar.

Store-bought mayonnaise just doesn't compare to the flavor of homemade aïoli. However, if you're short on time or concerned about using raw egg (see cooks' note, below), you could substitute prepared mayo: Just omit the egg yolk and oil, and stir together with remaining ingredients until combined well. This recipe is an accompaniment for Poached Halibut with Saffron Orange Aïoli. Active time: 15 min Start to finish: 15 min

The honey is optional because some carrots are sweeter than others. Taste the salad, then decide whether to drizzle.

Every island in the Caribbean has its own version of rum punch, usually designed to highlight the virtues of the locally produced spirit. If we were cast away on a Caribbean island, we'd like to find this cooler waiting at that little palm-shaded bar on the beach. Be sure to set out beer (Red Stripe is a nice Jamaican lager), wine and soda, too.

This is a delicious, low-maintenance alternative to traditional risotto.

We couldn't have an American potluck dinner that didn't include at least one thoroughly native dish. The wild rice, hickory nuts, and dried cranberries in this salad are a nod to the potluck's origins.

This luscious pound cake is not as rich as the traditional version. Note that the cake batter will come only half way up the sides of the pan.

Come September, I prepare this cake often, taking advantage of whatever clusters of grapes I can find on our vines after harvesting. At Chanteduc, we grow a mixture of Grenache, Syrah, and Morvèdre grapes, each of which contributes its own personality to the wine and to this cake. I love the rustic crunch that seeded grapes impart, and so I also recommend trying Zinfandel, Cornith, and Cabenet grapes. For seedless grapes, try Red Flame. The original recipe was given to me by Rolando Beramendi at Italy's fine Tuscan estate Capezzna, where this intriguing not-too-sweet cake appears frequently at the table during the fall harvest. Note that the cake is prepared with half butter and half olive oil, producing an unusually light and moist cake.

Velvet restaurant in SoHo serves a pork tenderloin that is the best I've had in this city," says Erika Ferszt of New York, New York."I would like to make it at home."