NEW Recipes from the August Issue

It's time to take it outside. We're sharing recipes that are best served al fresco with friends. Salute summer, from drinks to dessert, with the latest recipes from Better Homes and Gardens.

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How to Make Popcorn Balls

This all-time favorite dessert is offers instant nostalgia (remember Grandma making them?). Bring them into your own kitchen with our incredible easy steps.

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Dishes Made Better by Potato Chips

I chip, you chip, we chip. Our love affair with America's favorite snack goes well beyond the bag. We're sharing dishes that were made better (way better) by potato chips.

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Dress Up a Dessert in 8 Seconds (or Less!)

Make any dessert recipe worthy of a party with these easy ideas to dress them up. Each dessert idea can be done within 8 seconds!

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Canning Basics

Enjoy your favorite produce year-round by canning it. We'll walk you through how to can foods safely with less mess.

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How to Mail Cookies

Send your famous cookie recipe to loved ones anywhere! See how to pack cookies so they won't crumble and other tips for how to mail cookies.

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DIY Drink Stations

Our favorite party trend? Creative DIY drink stations that let party-goers play mixologist. We're sharing our favorite beverage stations, including an infused vodka station, a mojito station, and more. Once you set out the listed supplies, you're all ready to party!

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Popular in Food

1 medium orange equals: 1/3 cup sections 1/4 to 1/3 cup juice 4 teaspoons shredded peel

Selecting:

Look for well-formed fruit that's heavy for its size and has healthy color. Brown speckling and a slight greenish tinge found on the surface of some oranges don't affect the eating quality.

Preparation hints:

Wash oranges thoroughly before cutting or slicing. To remove peel and white membrane, cut a thin slice off each end of the orange. Set fruit on one end. then cut a strip of peel from top to bottom. Continue cutting from top to bottom until peel is removed.

The most common varieties of orange available during the holiday season are navel and blood oranges. Navel oranges are large, may be round to oval in shape, are easy to peel, and are great served in salads and compotes as well as eating out of hand. Blood oranges are smaller and round in shape; they have a blushing orange-red skin and reddish-orange meat. They are great served in salads and compotes, adding a bright color as well as intense orange flavor.

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