We had just spent several days in a small village in the Tunisian desert, where camels outnumbered cars. Traveling in an ancient Volkswagen bug, my husband and I, college students down to our last few ...

Hurrah for blood oranges! The sunny, sweet, sour and bitter oranges — in shades of pink to ruby red — brighten my salads as well as my spirits. Originating in the southern Mediterranean region, they ...

The British dessert trifle has several easy components that you layer together in a serving bowl (preferably glass, so you can see the sides). You start with a simple pound or sponge cake from your ...

Il Bronzino’s magnificent portrait of Marie de Medici hangs in the Uffizi Gallery in Florence, Italy. As a 12- year-old girl, I stood in front of this painting of a young woman. The famous Mannerist ...

Buddha’s Hand Marmalade A mandoline makes quick work of slicing the irreverently shaped Buddha’s hand, so buy one (you can use it to slice dozens of other vegetables and fruits for salads). If you ...

To prepare the orange marmalade, start by sanitizing the jars and lids, referring to the Ministry of Health guidelines at the bottom of the recipe. While the jars are boiling, begin the preparation: ...

Wash rinds of oranges and lemons well. Slice thin and cut slices into quarters. In a medium saucepan, cook oranges, lemon, cranberries, sugar, water, and pomegranate juice over medium – med high heat.