December 17, 2010
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From bright blood oranges to juice-worthy Valencias, sweet oranges are winter's favorite fruit.
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Plucked from Indonesian evergreen tree before they mature, cloves are sun-dried, rust-brown blossoms shaped like tiny nails.
Packed with vitamin A, C, E and K, plus potassium and iron, it develops an earthy, spinach-like flavor when cooked.
Named after the town where it originated, this dreamy Dutch cheese ranges from mellow, creamy and pale yellow to rich, bold and caramel-colored.
Toasty brown tree nuts with a luscious, buttery flavor and delicate crunch, pecans add texture and nutrition to any dish.
Tart, tangy and scarlet-hued, cranberries are a mainstay at Thanksgiving tables across the country.
At their best in November and December, sweet potatoes have red-tinted skin and creamy, bright orange flesh that's sweet as candy.
With their rich, earthy taste, butterfly-like shape and delicious crunch, walnuts are a beautiful way to add flavor and texture to foods.
With their bright-orange skin and hearty flesh, pumpkins are the perfect way to add fall flavor and color to foods.
Available from fall to early spring, fennel is an aromatic root vegetable.
From rich ruby-red to baby golden, beets are available in all shapes, sizes and colors.
Nicknamed "nature's candy," dates have a creamy, caramel-sweet flesh and delicate skin.
A soft cow's milk cheese from a small town outside of France, Brie has a thin, edible rind, luxurious creamy texture and rich buttery flavor.
From tart, bright green Granny Smiths to sweet, stunning Galas mottled with red, apples are crisp, juicy and bursting with fall flavor.
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