Chess bars are a Southern treat typically made with a cake base topped with a rich cream cheese filling that’s very, very sweet. Here, I heavily reduce the sugar and replace the flour-based cake ...

Place lime juice and zest in a non-reactive pot and bring the juice mixture just to a boil. As soon as the mixture comes to a full boil, remove from heat and cover the pot. Let sit at least 12 hours.

This lime-ginger marmalade is great to glaze chicken or pork. Lime-Ginger Marmalade Makes 3 pints 2 cups quartered and thinly sliced limes 1 tablespoon packed coarsely grated fresh ginger 6 cups sugar ...

Karl Lueck knows just what to do when neighbors leave bags of lemons, oranges or other citrus fruit on his doorstep. He is a master of marmalade. “I view my marmalades as more of a preserve of ...

While I dread winter cold and darkness, I love to see all the pretty citrus. Tiny mandarins, plump lemons, glossy limes, fat grapefruit and oranges of all kinds. It bothers me to think how many peels ...

I bet Edible BC does a ton of extra business just by having all those samples around its Granville Island Public Market location. Most commercial preserves leave me cold–why are they always so sweet?

This cake sings with fresh flavours. The courgette keeps the sponge layers wonderfully soft as they ooze with the refreshingly light lime cream and sharp raspberry jam. I love to finish it with edible ...

Try to use two different kinds of melon with different coloured flesh, though not watermelon. Liquid pectin is available from Sainsbury's and Waitrose at £2.09 for 250ml. Put the melon in a bowl ...