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 ...

Bitter Orange Marmalade made with Seville Oranges is one of life's truly great pleasures. The intensity of the orange, the bitter-sweet finish that mixes with melted butter on good toast is something ...

IN SEASON: During the winter, seek out the rind of the sour Seville orange, the key to a luscious spread By PETE PETERSEN Special to The Oregonian A friend surprised me last spring with a complex ...

Orange is not a flavor I was fond of as a child. But as I grow older, I find that I am attracted to the orange chocolate combination. Perhaps it was the slices of chocolate oranges that I took from ...

Wash the blood oranges and lemon thoroughly. Cut the oranges into 1/8-inch slices using a mandolin, removing the seeds as you go. Stack the orange slices and cut them into quarters. Place the oranges ...

The British dessert trifle has several easy components that you layer together in a serving bowl (preferably glass, so you can see the sides). You start with a simple pound or sponge cake from your ...

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, ...

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 ...

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 ...