In Season: Oranges are at their peak between December and April. Since oranges keep well in cold storage, they can be found in supermarkets throughout the year.

What to Look For: The most common variety of orange for eating is the navel orange, so named because the blossom end often resembles a navel. The skin of a ripe navel orange ranges in color from deep orange to yellow-green. Choose fruit that's heavy for its size and free of soft spots.

How to Store: Oranges can be stored at room temperature for several days or in the refrigerator for up to two weeks.

An almond pastry crust is filled with a refreshing Greek yogurt panna cotta filling thickened with gelatin. Navel orange slices are arranged decoratively on top of the tart just before serving.

The bold flavors of balsamic vinegar and whole orange wedges liven up pan-seared chicken thighs. Squeeze the sauteed oranges over the chicken and serve with crusty bread for mopping up the sauce.

An easy Dijon vinaigrette does double duty as steak marinade and salad dressing in this satisfying main-course salad. Juicy oranges and roasted cashews provide a palate-pleasing contrast of textures and flavors.

A childhood favorite gets an update with fresh mandarin oranges and a dash of vanilla extract. This easy dessert comes together in just a few minutes.

Using a supermarket rotisserie chicken and quick-cooking couscous gets this one-dish dinner on the table in a flash. Fresh mint leaves, chopped navel orange, and toasted pistachios give fresh flavor to this easy meal.

Sherry vinegar, toasted almonds, and manchego cheese give a Spanish flavor to this sophisticated salad. In place of -- or in addition to -- the watercress, you may use arugula or a mix of baby greens.

Muscat, a sweet white dessert wine, is heated with dry white wine and rosemary sprigs to create a fragrant poaching liquid for fresh oranges. Serve this light, sophisticated dessert immediately, while the wine is still warm.

Pan-seared salmon fillets are topped with a flavorful salad of orange segments, sliced fennel, and green olives dressed in a light lemon vinaigrette. This easy, elegant dinner is ready in just 15 minutes.

Touches of lemon juice and bitters balance the mixture of freshly squeezed orange juice and light rum. This fresh, tasty punch will bring a sunny touch to a winter party.

Slices of juicy orange and crisp fennel bulb make a perfect pair in this easy winter salad. The fennel and orange can be sliced a day ahead, and tossed with the white-wine vinegar and olive oil dressing just before serving.

Pungent Nicoise olives bring out the sweetness of sliced oranges. Once arranged on the serving plate, the oranges and olives are drizzled with a vinaigrette of paprika, lemon juice, olive oil, and parsley.

Arborio rice, a variety often used in risotto, gives this vanilla bean-infused rice pudding a creamy, slightly chewy texture. Whipped cream is folded into the cooled pudding before serving, and orange slices glazed in honey syrup are arranged on top of each portion.

Roasted beets, orange slices, arugula, and pistachios make a colorful winter salad. The oranges can be sliced, and the beets roasted, a day in advance so the salad is quick to assemble just before serving.

Seville oranges, also known as sour oranges or bitter oranges, are the preferred variety for making marmalade because of their tangy and aromatic orange flavor. To make this classic marmalade, eight whole oranges and two lemons are sliced, boiled, and refrigerated overnight. The next day, the orange mixture is boiled with sugar until it reaches the perfect texture, and then portioned into jars. This marmalade will keep in the refrigerator for up to one month.

Coriander-rubbed tuna steaks are topped with a colorful salsa made of oranges, red bell peppers, fresh mint, and red onion. The tuna can be seared on the grill or in a cast-iron skillet.

A Pavlova is a classic dessert composed of a large meringue topped with whipped cream and fruit. In this winter-themed version, tangy creme fraiche filling supports sweet Cara Cara oranges poached in vanilla bean syrup.

Generous amounts of fresh basil and parsley enliven this cabbage slaw. Navel orange segments add touch of sweetness to this refreshing salad.

Sugar syrup infused with cinnamon, anise seeds, and orange zest is stirred into freshly squeezed orange juice to flavor this sophisticated take on the gelatin mold. The spiced juice mixture is mixed with unflavored gelatin and poured into mold of your choice.

Choose navel oranges, blood oranges, or a combination of the two for this easy orange compote. It keeps in the refrigerator for up to two weeks; packed in a decorative jar, it makes a great hostess gift. The compote makes a delectable topping for yogurt, ice cream, cheesecake, or gingerbread.

Whole oranges are gently simmered for two hours to remove the bitterness from their pith. After being pureed in the food processor, the orange puree is mixed into almond batter to make a moist and fragrant cake. Additional oranges are simmered in simple syrup to form a candied topping.

This Mediterranean-accented salad mixes the lively flavors of oranges, green Greek olives, red onion, celery, and fresh parsley. Chickpeas add protein to the salad, making it perfect for a light lunch or as a side dish with fish or chicken.

This irresistible dessert combines fresh orange slices with creamy caramel sauce. Serve the oranges and caramel by themselves in small dessert bowls, or spoon over cheesecake or pound cake.

Orange wedges, scallops, Kirby cucumber, and thin slices of fresh ginger are threaded onto skewers and basted with honey and orange juice. These colorful seafood kebabs can be cooked on a grill or under the broiler.

Sweet cream cheese filling is flavored with a splash of Marsala wine and spread into a gingersnap crust. This frozen, no-bake cheesecake is garnished with orange sections just before serving.

The Cara Cara is a variety of navel orange with sweet, pink-hued flesh that has a hint of cherry flavor. To make this punch, freshly squeezed Cara Cara orange juice is mixed with sparkling apple cider. To give it a kick, add some Calvados. Crystallized ginger is ground to a fine powder and mixed with sugar to coat the rims of the serving glasses.

Orange-flower water, available at Middle Eastern grocers and specialty shops, adds a delicate perfume to the honey-rosemary syrup that bathes navel orange slices. This light dessert is garnished with cinnamon-sugar coated hazelnuts.

Sliced orange, fennel bulb, and tiny Nicoise olives are tossed in a spicy lemon dressing. Serve this boldly flavored salad with roasted lamb or salmon.

Navel orange segments are glazed in orange marmalade and spooned over ricotta cheese to create this quick, easy dessert. Serve with shortbread cookies or tuiles.

Orange slices are chilled in a white-wine, anise, and lime syrup. Serve the oranges as part of an elegant brunch, or over vanilla ice cream for an easy dessert.