We love adding oranges to all kinds of dishes, both sweet and savory. The blood orange supremes truly make this Roasted Kale Salad, and our Pan-Seared Tilapia just wouldn’t be the same without oranges in its side salad. But how to get the delicious citrusy flesh without the bitter white pith? Our chef, Matthew Wadiak, shows how to cut an orange to make the most of the good parts–and eliminate the bad. The resulting wedges are called orange supremes.

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