Turn fresh oranges into this Easy Orange Marmalade, a tangy, homemade spread full of lively flavor. Spoon it over toasted ...

Alex Guarnaschelli is an Iron Chef, Food Network celebrity chef, author of Old-School Comfort Food and the executive chef at New York City’s Butter restaurants. Read her PEOPLE.com blog every Tuesday ...

This story is part of a four-part series on preserving fruit at home called “L.A. in a Jar.” I spent all winter last year making marmalade of all styles and types and with all manner of citrus I ...

1. To peel the oranges and grapefruit: Slice away the tops and bottoms. Sit on a flat end and slice away the orange peel and white pith with a small sharp knife. 2. Over a bowl, slice between the ...

Hurrah for blood oranges! The sunny, sweet, sour and bitter oranges — in shades of pink to ruby red — brighten my salads as well as my spirits. Originating in the southern Mediterranean region, they ...

Il Bronzino’s magnificent portrait of Marie de Medici hangs in the Uffizi Gallery in Florence, Italy. As a 12- year-old girl, I stood in front of this painting of a young woman. The famous Mannerist ...

To prepare the orange marmalade, start by sanitizing the jars and lids, referring to the Ministry of Health guidelines at the bottom of the recipe. While the jars are boiling, begin the preparation: ...

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, ...