Because the pectin that makes marmalade gel comes from the pith, which is also the bitter part of the fruit, it can be tricky to get one without the other. Adding sugar doesn’t make the taste less bitter; it just makes it more bitter-sweet. The easiest solution is to zip the colorful part of the citrus peels off with a peeler and halve the fruit, squeeze the juice and pull out the pulp, giving it a rough chop, and then compost the pith. In that case, you’ll need to use store-bought pectin as a thickening agent.

This slow-cooker recipe makes delicious Greek-inspired chicken and green beans with lemon-tomato flavor. The chicken juices flavor the green beans, but the beans can also be prepared alone as a side dish.

Savor the goodness of loaded cauliflower casserole with crispy bacon, melted cheddar and grated Parmesan cheese—the perfect side dish!