Blackberry coconut oat bars
Orange confit, we fall in love with it. Better than marmalade, more concentrated and perfumed. [recipe in French and Italian]
Strawberry & Vanilla Bean preserves - perfect for your morning toast.
Purple Cauliflower & Carrot Jardinière: the perfect winter pickle recipe
I turned my sour Cuties clementines into this delicious marmalade.
Only hard part about making Preserved Lemons is waiting a month for the lemons to cure.
Soy sauce & preserved lemons recipes from Ming Tsai: pork belly, halibut, broccolini, and edamame tapenade.
What to do with leftover hamentashen dough? Make these cookies with pear and caramel preserves.
Rice and artichokes with preserved lemons
How to make preserved lemons (just lemons & salt!)
Chocolate Cupcake with Cherry Mascarpone Frosting
A cocktail for this weekend made with preserved lemon syrup and Mezcal
Pie Pops - The possibilities are endless!
Make beautiful marmalade all year round, not just in Seville Orange season.
Seville orange marmalade with whiskey and ginger
Delicious kumquat marmalade warmed up for Winter with habanero chile...
Mixed Citrus Marmalade
Clementine ginger marmalade - like a honeyed kiss of winter sunshine.
A combination of a tomato jam and a tomato chutney, sweet and sour. Great for turkey sandwiches, or even on toast with ricotta cheese.
Tomato Preserves - Perfect for holiday gift giving
Rugelach are rich and jam-filled pastry rolls, a Jewish treat for Hanukkah and beyond.
Fig and Prosciutto Grilled Cheese Sandwich
Chicken Liver Pâté with Mushrooms and Sage, served with Fig Preserves
five-minute, four-ingredient cranberry schmutz
Making your own preserved lemons is ridiculously simple and easy!
Buttery Quince Hazelnut and Cognac Mincemeat
Moroccan butternut squash and chickpea stew.
Homemade rosemary and lemon syrup. Perfect gift and with apple pie, fruit salad, ice-cream... [recipe in French and Italian]
Pear and Caramel Jam - best of autumn in a jar.
Bright Pepper Jelly: a balance of hot & sweet. Fantastic on cream cheese & crackers or buttered toast.
Aromatic fig confit made with Marsala wine, rosemary and bay leaves - also a wonderful edible Christmas gift!