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 ...

Making homemade orange marmalade gives you control over the texture and intensity of flavor, so you can make it as chunky or smooth as you like. It also keeps beautifully, letting you enjoy the taste ...

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 ...

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 orange-kumquat marmalade is as good on toast the day after Thanksgiving as it is on turkey. Using a knife, remove peel from orange. Set orange aside. Cut white pith from peel. Place peel in a ...

A note about that flavor: It is wholly dependent on the marmalade you use. If you use an insipid marmalade — one that’s mostly made up of cloying, neon orange jelly without many (or any) pieces of ...