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- Taking a Cue from Pistachios
- Pistachio Love
- Apple Pie for Breakfast, PB&J Porridge and More New Takes on Hot Grain Cereals
F&W Executive Food Editor Tina Ujlaki applies her incredible cooking knowledge to explaining what to do with a variety of interesting ingredients.
I never knew I loved marmalade until I tried the ones made by the extraordinary blogger/cooking teacher/globe-trotter/marmalade mistress Pim Techamuanvivit, who you can find at chezpim.com. Pim’s marmalades are almost like confections, because they are chock-full of chunky strips of candied peel. (I sometimes pick the peels out, chop them up and add them to scones and muffins.) Every marmalade I’ve tried—and Pim makes different ones every year—has been fantastically delicious and never too sweet. They’re all you need to turn morning toast with butter into a special event.
If you have any left over or are looking for other ways to use the marmalade, here are some great ideas:
White Chocolate Cake with Orange-Marmalade Filling
Prosciutto-Wrapped Shrimp with Orange Marmalade
Orange-Cranberry Scones with Turbinado Sugar