ingredient
Blood oranges aren’t so common, although I’m not sure why not. They have a relatively discreet exterior — only a hint of a blush that tells you that no, this is not a normal orange; inside lies a shockingly red jewel of a fruit. This year, I’ve found only one …
It’s a simple black bean soup, but with a citrus tang — from oranges, kumquats or both. I first encountered a similar recipe about 10 years ago, and while I’ve long since forgotten which cookbook it was in, the mix of flavors has etched itself a place in my mind. …
It’s well past kumquat season here, but I’ve been saving a few lonely specimens in my fridge for a rainy sunny day. The problem is that unlike fine wine, fresh fruit doesn’t always cooperate when you try to “save” it. As far as these kumquats and I were concerned, the …
I was thinking of calling this a tropical fruit sorbet, but I guess there’s nothing too tropical about pomegranates and oranges, since they both grow locally in our lovely Mediterranean climate. Coconut, however, is another story. I’m finding coconut cream adds a nice texture to my non-dairy, vegan sorbets. In …
This is one of my favorite ways to make waffles.
