This story is a component of the feature “Seasons of Preserves: Citrus Marmalade,” which is part of a four-part series on preserving fruit at home called “L.A. in a Jar.” Making marmalade, like all ...

Roula Khalaf, Editor of the FT, selects her favourite stories in this weekly newsletter. The squirrels are climbing up the chestnut tree, chunks of my garden clamped between their teeth. The leafy ...

First Person is a daily personal piece submitted by readers. Have a story to tell? See our guidelines at tgam.ca/essayguide. Simple math – the only kind I use – tells me that during a 50-year stretch ...

It wasn't, on reflection, the wisest of days to make marmalade. I had pruned the roses, the temperature was a degree or two below freezing, and the skin around my thumbnail had cracked open in the ...

Scrolling through hundreds of photos that I took of foods I ate and dishes I cooked this past year, I was struck by how many of them were at my table or the tables of friends and family members.

MARMALADE is admittedly not to everyone’s taste. Too bitter, too lumpen, too chewy, too astringent. Paddington arguably has quite a bit to answer for. He (and his creator Michael Bond) – like Winnie ...

Milfaitova had been running a popular café, Slunecna Kavarna or the Sunny Café, for two years when she cooked up her first batch of marmalade: peaches and mint. “From the counter of my café it ...

An orange blossom marmalade made on the Isle of Wight has wowed the judges of this global competition Tomé Morrissy-Swan is a freelance journalist, writer and former acting food editor at The ...