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.
Turn humble onions into this thrifty yet luxe pasta dinner.
Serve a thick slice for breakfast or an afternoon pick-me-up.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.