The bitter Seville orange is the most traditional and arguably the finest marmalade fruit of all. Only available for a few short weeks starting in mid-January, this knobbly, often misshapen orange has a unique aromatic quality and is very rich in pectin. However, you can use almost any citrus fruit to make good marmalade–consider sweet oranges, blood oranges, grapefruit, limes, clementines, kumquats, or a combination of two or three (see my suggested variations ). There are two basic ways of making marmalade. My first choice is the sliced fruit method, which involves cutting the raw peel into shreds before cooking. I find this technique produces a brighter, clearer result. However, the whole fruit method, in which the fruit is boiled whole before being cut up, is easier and less time-consuming. It tends to create a darker, less delicate preserve–but that, of course, might be exactly what you want. I’ve given you both methods here.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.