Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Bitter oranges are way too sour to eat on their own, but they make a wonderfully sophisticated marmalade. Add a splash of whiskey for the finishing touch.
Biting into a deliciously salty grapefruit or orange feels somehow naughty and tastes undeniably delicious! Just as easy as making preserved lemons, but different enough to feel exciting!
Slightly fruitier and lighter in calories than a traditional vinaigrette, this creamy dressing offers a nice tang and is especially great with peppery greens like arugula. Bonus points fur using homemade marmalade!
Save your citrus peels! This is a great way to preserve your peels in syrup. They make a great confection, great in cocktails and the syrup can be used for marshmallows! It's all win win here, folks.
This preparation is extremely simple, and it’s a unique cure for the common marmalade to preserve orange flavor. With a dusting of richness from toasted nuts, a spike of floral Szechuan peppercorns and chile’s one-two punch.
This rosemary-citrus salt is deceptively cheap, insanely easy, and makes the most impressive gift ever. Plus, the recipe scales really well, so you can make a little or a lot!
