NOTES FROM THE TEST KITCHEN

SEGMENTING ORANGES

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1. Start by slicing a ½-inch piece from the top and bottom of the orange. With the fruit resting flat against a work surface, use a very sharp paring knife to slice off the rind, including the white pith.

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2. Slip the knife blade between a membrane and one section of the fruit and slice to the center. Turn the blade so that it is facing out and slide the blade from the center out along the membrane to completely free the section.

ASSEMBLING CRAB TOWERS

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1. Place the biscuit cutter in the center of the plate and, using the back of a soup spoon, press ⅓ cup of the Avocado Salsa evenly into the cutter. Lift the cutter off the plate slightly to reveal some but not all of the avocado.

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2. Holding the cutter aloft, press ⅓ cup of the Crabmeat Salad evenly into the cutter, on top of the avocado. Lift the cutter farther off the plate and press ⅓ cup of the Gazpacho Salsa evenly into the cutter, on top of the crab.

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3. Gently lift the cutter up and away from the plate to reveal the crab tower. Repeat with the remaining salsas and crabmeat salad.