Season: Anytime. This is a wonderful, frugal recipe that complements some of the other fruity preserves in the book because it uses the apple scraps and citrus skins that would normally be destined for the compost heap or bin. These skins are full of flavor and rich in pectin, so it’s a shame not to use them. For the cost of a bag of sugar (and a bit of your time), you can transform them into a really fruity, marmalade-flavored jelly. It functions nicely as an emergency breakfast preserve when your last jar of marmalade has been eaten and the seasonal Sevilles haven’t yet arrived in the shops.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.