i just made the orange cake from saveur this weekend - it was pretty tasty and makes for a nice afternoon snack with some tea. would definitely recommend it. note that the recipe makes it look harder than it really is and i did it in the background of three other cooking projects.

Not sure about the insides, but navel orange peels are great for candying. Shave off the pith as closely as possible, then place the peel in sugar water. Make a simple syrup. The syrup will end up tasting like oranges, but it may be too dark in flavor...

Heads up to anybody else with this problem -- California citrus season has come to a close! Our navel oranges aren't really worth buying at this time of year.

I'd recommend canning some marmalade, which will not suffer from the dryness issue.

Save the rind for making Williamsburg Orange Cake! (I double the amount of orange zest.)
http://allrecipes.com/Recipe/Williamsburg-Orange-Cake/Detail.aspx
Best. Cake. Ever.

When I buy dry, flavorless oranges, I usually: 1) force myself to eat them or 2) leave them alone, uneaten, until it's time to throw them away. In December, I decided to try something different. I sliced the oranges, found an online recipe for a cinnamon/clove concoction, and then baked (dried) them in the oven, according to the recipe. I still have a big bowl of the dried slices in my living room. They still smell good, they look beautiful, and they've lasted longer than a cake!

fresh juice every morning. home with a cold so this is what I should of done.

Slip slices of orange and herbs under the skin of chicken pieces before baking. The orange gives the meat a wonderful undertone. I often slice up several oranges and freeze the slices for future use. They add a nice dimension to roasting pork, baking fish and flavoring chicken.

I recently made a delicious dish of roasted shrimp, orange segments, and fennel over soft polenta... but if the oranges are very dry and flavorless I'm not sure how good they would be in that.

Thanks for the ideas everyone!