Tangerine

The Caipirinha is Brazil's most popular cocktail. The drink is traditionally made with limes, but Amber uses tangerines instead.

Editor's note: The recipe below is from Mark Bittman's Quick and Easy Recipes from The New York Times.

This recipe was created by chefs Slade Rushing and Allison Vines-Rushing of the Longbranch in Abita Springs, Louisiana. It's part of a special menu they created for Epicurious's Wine.Dine.Donate program.

Begin marinating the olives at least two and up to five days ahead.

Start this at least one day before serving.

Fresh, sprightly — and so easy to make.

This super-easy, no-cook dessert tastes like the ultimate Creamsicle.

Falling-off-the-bone chicken is cooked in a Chinese-inspired citrus sauce— the source of its reddish-brown color.

Taste restaurant is something of an anomaly in Tinseltown: low-key, affordable and friendly; the hostess smiles whether you're wearing Chanel or Old Navy. It's no wonder that stars such as Cameron Diaz and Selma Blair like to dine here. This salad, from chef Cathy Halter, is loaded with omega-3 fatty acids, which may reduce heart disease risk.

Orange peel and juice can be substituted.

Four fresh fruits bring a sunny taste of the tropics to your table. If you want to make this a virgin drink, simply omit the rum and add an extra cup of tangerine juice.

The glaze gives the chicken a sweet, spicy kick. What to drink: Zaca Mesa 2003 Viognier, Santa Ynez Valley ($15).

This rich soup is hearty enough to serve as a main course. Dried tangerine peel and star anise impart an exotic note, and pickled mustard greens provide contrast to the beefy broth.

Squash with long, thin necks will yield uniform rounds when sliced and ensure even cooking.