Preserved lemons are the darlings of the citrus season. They make the perfect counterpoint to a dreary winter’s day by adding wonderful bright flavors to slow cooked dishes like beans and grains, braised meats, salads, pancakes and sweets. And they make a fabulous addition to a martini. Read more ›
The Brits are crazy about fruit cheeses. Most of the recipes you’ll find are from England, Ireland, Australia and New Zealand. Americans are most familiar with quince paste, which is also popular in Europe and South America, although even that is rather exotic in the USA. It’s called “cheese” because you can slice it due to its hard-set consistency. I’ve wanted to make it for quite some time, so after a lot of research and the appearance of Damson plums at my local co-op, I cooked up a batch. Read more ›