Long before the food revolution in England brought us gastro pubs, Jamie Oliver and the Fat Duck, there was British marmalade. Dense with chunks of candied Seville orange peel and darkened with ...

We had just spent several days in a small village in the Tunisian desert, where camels outnumbered cars. Traveling in an ancient Volkswagen bug, my husband and I, college students down to our last few ...

This marmalade is bright and not too bitter. I blanch the peels once to remove some of the bitterness and add more lemon juice than the typical recipe calls for. If you like more bitter marmalade, ...

This is a wonderful quick bread. It has a lovely brown crust and a subtle sweet flavor. 2 eggs 2/3 cup evaporated fat free milk 1/2 cup sugar 1/2 teaspoon salt 2 teaspoons baking powder 1 teaspoon ...

As we pack away the leftovers from Thanksgiving dinner, we begin to think ahead to the parties of December. This is the ...

Mom and I bought a half bushel of ripe orchard peaches the other day. There is absolutely nothing like a fresh, ripe peach. They are so sweet, tasty, and slightly tart. A good ripe peach is slightly ...

1 teaspoon orange flower water (available in Middle Eastern markets) Put sugar in a medium-sized, heavy-bottomed pot. Add ½ a cup of water to moisten the sugar. Split the vanilla bean lengthwise with ...

After Marcelle Bienvenu served up a citrus-scented batch of lemon recipes last week, Barbara writes: "Here's another recipe for Meyer Lemon Marmalade that is real easy to make. I hate orange marmalade ...

Store-bought jam is the upgrade you need for this cocktail classic. Add vermouth, gin, Suze, orange marmalade, and apricot jam to a shaker filled with ice. Shake until well chilled, about 15 seconds.