Whenever I make candied orange (or other citrus) peel, it always takes longer than recipe-writers seem to expect for the peel to become translucent, and some never becomes translucent at all. (a) What gives? (b) Is the not-translucent peel cool to store and eat? [more inside]
I love citrus generally, but I was just thinking about how I really, really love satsumas - but haven't seen them in the local Whole Foods in a while. I'm in NYC - where can I go now, and generally, to get some delicious satsumas? [more inside]
When life gives you lemons, what else do you make? [more inside]
'Tis the season for Meyer lemons and blood oranges. Yum! But seasons, alas, are fleeting. What's the best way to preserve something of the deliciousness all year long? [more inside]
Is pineapple citrus? Why or why not?
What can I do with a couple hundred pounds of sour oranges? [more inside]
What should I do with 3 plump, gorgeous, almost radiant lemons? [more inside]