Drab and cold have defined this long winter but I reward myself by making some colorful dishes to get me by til spring, like this pretty-to-look-at-and-eat blood orange salad. Now is the perfect ...

Cool before serving. For the salad, juice one of the blood oranges and pour into a saucepan. Simmer until the juice has reduced in volume by half. Peel and segment the other blood orange.

Try the following preparation from Esca’s Dave Pasternak, and you may not look back. For the salad: Using a mandoline, slice 2 of the lemons and 1 orange as thinly as possible. Layer the lemon ...