In Season: Popular for centuries in Spain and Italy, blood oranges are now being cultivated in the United States. Look for blood oranges in specialty supermarkets from November through May.

What to Look For: Blood oranges are somewhat smaller than navel oranges, and often have pitted skin mottled with hints of red; the interior flesh is deep crimson. The flavor is sweeter and less tart than other oranges, and may have hints of raspberry or a slightly bitter edge. Choose firm, plump oranges that are heavy for their size.

How to Store: Blood oranges will keep at room temperature for several days, kept in a bowl or basket where air can circulate freely. To store oranges for up to two weeks, put them in an airtight bag or container and place them in the produce drawer of the refrigerator.

Ricotta cheese gives this cheesecake a light texture, while the addition of blood orange custard to the batter lends a rich, tangy dimension. Topped with a blood orange glaze, this dessert is a gorgeous finale to an elegant dinner party or holiday meal.

Puree roasted baby beets with a reduction of blood-orange juice and Chardonnay vinegar to make the vinaigrette for this twist on the usual beet-and-goat cheese salad. This recipe is courtesy of Vincent Nargi, executive chef at Cafe Cluny and the Odeon in New York City.

No ordinary mimosa, this brunch cocktail replaces standard orange juice with crimson blood-orange juice. Mix the juice with well-chilled Champagne or the sparkling wine of your choice for an easy and beautiful special-occasion drink.

A celebration of cold-weather produce, this colorful salad combines navel and blood oranges with fennel, pomegranate seeds, endive, and radicchio. Toss with a fragrant lemon-orange vinaigrette.

Thinly sliced roasted beets and blood orange segments combine with bright-green watercress to make a fresh-tasting winter salad. The colorful vinaigrette is made from blood orange juice, red-wine vinegar, shallots, and olive oil.

The flesh and peels of blood oranges, lemon, and pomelo are simmered with sugar to make this deep red, bittersweet marmalade. The marmalade will keep in an airtight container in the refrigerator for up to one month.

Rice pudding, a typically rustic dessert, gets dressed up for a special occasion when spread into sweet pastry tart shells and topped with fresh blood orange segments. The tart shells, rice pudding, and blood oranges can all be prepared a day ahead and assembled just before serving.

Purchased blood-orange juice is mixed with natural orange soda and light rum, while fresh lime juice and a few dashes of bitters add a refreshing edge to this holiday party punch. Frozen wedges of blood orange garnish the punch and keep it cool.

Pan-seared sea bass fillets are drizzled with a blood orange-butter sauce enhanced with tart green olives. In place of the sea bass in this recipe, you may use salmon fillets or chicken or pork cutlets.

This bright winter salad is full of lively contrasts of color, texture, and flavor. Slightly bitter escarole, sweet blood oranges, crisp celery stalks and leaves, and crunchy walnuts are tossed with a light vinaigrette of champagne vinegar and olive oil.

Fresh blood-orange juice joins the typical bloody Mary ingredients -- tomato juice, lemon juice, horseradish, and hot sauce -- in this elegant brunch beverage. For a refreshing twist, use aquavit in place of vodka in these inventive bloody Marys.

Red, golden, and candy-striped baby beets are roasted until tender, then tossed with shaved fennel bulb and aged goat cheese. The vinaigrette is made in the blender, combining pureed red beets, white wine vinegar, and a reduction of fresh blood-orange juice.

Whole peeled blood oranges are simmered in lemon-honey syrup. Serve the oranges chilled with Greek yogurt for brunch or alongside cheesecake or rice pudding for a gorgeous winter dessert.