Citrus preserved: marmalade is a work of art that anyone can create - and with more ease than you may think

Article Abstract:

Whole-fruit marmalade is easy to make. A one-to-one ratio of fruit to sugar produces a marmalade with good flavor. This also helps the marmalade jell properly and reduces the risk of spoilage. The sugar, which should be heated, should not be added until the fruit is tender.

Citrus, Canning and preserving, Canning (Food), Cookery (Citrus fruits), Marmalade

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Shoulders and shanks: cooking methods that make peasant fare suitable for the holiday table

Article Abstract:

Lamb shoulder is an economical cut that is excellent when roasted by the high-heat method. Arm or blade chops from the shoulder make very good stew meat. Cooking directions for roasts and stews and for lamb shanks are presented.

Cookery (Lamb and mutton), Lamb (Meat)

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In a fishbowl: even an ocean away from the Mediterranean, anyone can make a bouillabaisse-class soup

Article Abstract:

A version of the traditional Provencal fish stew bouillabaisse can be made by anyone anywhere. One can use fish bits that are normally considered unusable. Red snapper makes a good base, but other fish are also recommended.

Fish (Food product), Cookery (Fish), Cookery, French, French cooking

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