This is so easy. And so refreshing. I don’t know why I haven’t done it before. I found myself with lots of citrus fruits denuded of their zest after I made citrus kosho and I knew I would never get through it if I didn’t do something with it right away. Citrus that’s been zested keeps …
Vegetarian
I’ve been on a citrus kick lately. Perhaps I am subconsciously trying to ward off scurvy with all of this vitamin C. When I saw this recipe for citrus kosho in Aki Kamozawa and Alex Talbot’s new book Maximum Flavor it grabbed my attention right away. If you read Aki and Alex’s blog, Ideas in Food, …
Today was a good day for Wellington boots. It was warm here. And sunny. I went outside without my coat for the first time this year. The spring thaw seems to have begun. The snow piles lining the sidewalks have dwindled, and the melt has turned long stretches of the sidewalks themselves into ankle-deep reservoirs. …
This curd is so lovely. It makes me think of my friend Charlotte. These are her kind of flavors: bright, tart, sweet and citrusy with a bit of ginger-heat. If I were making her a new dessert, this would be a featured component. When I tasted it, I got a little misty, sad that I …
What could be better than grilled cheese? It is one of the simplest most comforting meals I know. I subsisted on grilled cheese for most of my freshman year of college (let’s not talk about how much weight I gained that year….). It’s become more of a treat food than an everyday food now …
When I was a kid, I couldn’t get enough chocolate. It was, easily, my favorite flavor. Death by chocolate, molten lava cakes, chocolate ice cream topped with hot fudge sauce: they were the desserts I dreamed about. In my mind chocolate plus chocolate plus chocolate could only be improved with more chocolate. Now I tend …