If you're tired of playing the guessing game as to whether your roasted meat will turn out dry or tender, it's about time to try a meat brine - a salty solution that's proven to boost moisture and flavor. But whether you choose a dry brine with salt and spices or a wet brine, there's one ingredient that can keep things moist and add a tart zing: grapefruit peels.
Cruciferous vegetables like broccoli can be more than a little divisive. Some people love their strong, slightly bitter flavor, while others find them overly pungent and even stinky. A great way to improve the flavor in either case is to roast broccoli to perfection and hit it with some lemon zest. The latter will add a refreshing citrusy aroma to brighten the vegetable's savory, brooding flavor profile.
With tinned fish, tender rice and mixed vegetables, these meal-worthy hand rolls are all at once rich, fresh, crunchy and tender. These tinned fish hand rolls are endlessly customizable, and they have so much richness that you might not expect. Cook up some sushi rice and give it a little brightness and spunk by stirring in rice vinegar and finely chopped ginger.
This delicious olive mixture was inspired by David Tannis, a professional chef for over 30 years in such highly regarded restaurants as Chez Panisse in Berkeley and Cafe Escalera in Santa Fe. He has written several critically acclaimed cookbooks. I love the spicy heat in his Spiced Olives with Lemon and Garlic. Most often I use the full 1/2 teaspoon of cayenne, but if desired, reduce spiciness by using less.
You don't have to be an olfactory expert to know that summer and fall have completely different scent personalities. Summer leans bright, juicy, and sun-drenched - think citrus, coconut, and salty florals that smell like a beach day in a bottle. Fall, on the other hand, is cozier and more intense, with notes of woods, amber, spice, and gourmand accords that feel like being wrapped in a sumptuous blanket.
When drizzled onto or mixed into fruit salad, honey creates a light coating on the fruit pieces that slows down oxidation. This effective barrier helps lock in the fruit's natural moisture.
George Duran was genuinely awestruck when he discovered finger limes, exclaiming, 'Why have I never heard of this? This is the coolest thing I've ever tasted!'. His reaction mirrored that of Jim Shanley, founder of Shanley Farms, upon his first encounter with this unique fruit nearly two decades ago.
