DAY Recipe

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

Makes 8 to 10 servings.

INGREDIENTS
crust
11whole graham crackers, broken
1/4cup sugar
1/4cup (1/2 stick) unsalted butter, melted
filling
48-ounce packages cream cheese, room temperature
1 [...]

This refreshing winter salad goes well with the fennel and sausage ragù or the hazelnut-crusted trout .

Makes 4 servings.

INGREDIENTS
5 navel oranges

1 tablespoon fresh lemon juice

1 tablespoon extra-virgin olive oil

1 teaspoon honey

1/8 teaspoon cinnamon

1/8 teaspoon cayenne

8 radishes, trimmed [...]

Lane Crowther, a contributing editor at Bon Appétit, says, “Every year, I try to get my tradition-bound family to eat something new at Thanksgiving. This year, I’m hoping everyone will accept this dish in place of yams with marshmallows. It will take a lot of convincing, but I think they’ll be pleasantly surprised. The orange [...]

INGREDIENTS

4 slices oranges
2 teaspoons almond syrup
2 ounces gin
1 ounce pink grapefruit juice
3 dashes Angostura bitters

DIRECTIONS

Crush the slices of orange in the bottom of a highball glass, mixing them with the almond syrup.

Fill the glass with crushed ice and pour the gin.Stir.

Complete with the grapefruit juice and Angostura.

Garnish with slices of orange.Serve with a straw.

INGREDIENTS

8-10 medium parsnips
1 teaspoon salt
2 tablespoons butter or margarine
2 tablespoons honey
1/2 teaspoon seasoning salt
1/4 cup orange juice
1/2 teaspoon orange peel, grated

DIRECTIONS

Wash and peel parsnips.

Cut parsnips into sticks about 1/4 inch thick.

Put in slow cooker and cover with water.

Add salt.

Cover and cook on high for 2 to 4 hours or until tender.

Meanwhile, in saucepan, melt butter.

Stir in honey, seasoned salt, orange juice, and orange peel.

Heat to boiling.

Drain parsnips and put into a [...]