In case the blood orange caramel cascading over this cake isn’t tempting enough, the tender crumb is also delicately perfumed with woodsy rosemary sugar. The combination of juicy mixed citrus ...

To make the marmalade, pare the blood oranges with a vegetable peeler, then use the blade of a sharp knife to scrape any white pith off the strips of zest. Place the zest in a large saucepan.

Drizzle the olive oil over, and sprinkle with salt and cracked pepper. Cover tightly with plastic wrap and let the salad ...

Blood oranges are just so pretty ... There is no stand mixer involved, just large bowls and a spatula or a whisk. The cake batter comes together by mixing dry ingredients to wet ingredients.