Eat by Color: Orange Foods

This clever recipe uses sweet-tart tangerines two ways: Sections of fruit are tossed into the salad, and tangerine juice flavors the vinaigrette.

Use a mandoline to cut the vegetables into thin slices; they will turn tender when baked with chicken broth and a little cream.

Grace Parisi mixes cold whipped crème fraîche with candied ginger, then spoons it over warm, sweet orange slices. The combination of flavors, textures and temperatures is magnificent.

Sweet potatoes are a great source of beta-carotene, essential for vision. The soup uses only one cup of the ginger broth; the rest makes a terrific cooking liquid for grains like quinoa.

Fragrant Indian spices—coriander, turmeric and black mustard seeds—are a wonderful accent for creamy mashed butternut squash. The squash can be roughly smashed until chunky, or thoroughly mashed until smooth.

No need to roast fresh pumpkin for this dish (although you certainly could); using canned unseasoned pumpkin puree is much quicker, and it works just fine. Like most lasagnes, this one is easier to cut if left to set for ten minutes or so before serving.

This classic Provençal seafood stew is loaded with clams, lobster and fish in a broth delicately flavored with fennel and pastis, a licorice-flavored aperitif.

Oats and almonds may both help lower blood pressure; they're incorporated here in an ingenious granola crust for this sweet-tart pie.

When making this parfait pastry chef Deanie Fox uses as many as 10 citrus varieties, from yuzu to tangerine. This streamlined version is still sensational, combining puckery lime curd and minty orange-grapefruit salad with light, luxurious white-chocolate mousse.