Category Archives: sauces and condiments

PRESERVED LEMONS

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Preserved lemons seem so decidedly un-wintery. It’s all yellows and whites, undeniably bright and warm and golden. And yet, it’s a great end-of-winter ritual, to pack the last of the season’s Eureka or Meyer lemons in salt, bury them in their own juice, and let them cure in the fridge for the many warm months...

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Beet Crudo with Chimichurri

Beet crudo

Running a blog is kind of like owning a small business, isn’t it? Sometimes I forget this. Until, oh, I make a decision to change the permissions on my Flickr images and every single link to every single photo on this site is broken. Oops. (And please excuse those broken image links as I work...

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SALSA VERDE WITH AVOCADO

Tomatillo Husks

Tomatillos are such peculiar fruits. Between their brown husks, unpleasantly sticky surface and curious smell, they’re not exactly welcoming. I’m not sure if I’d consider them a prime candidate for consumption were I a neanderthal. But some curious soul did, and we reap the benefits. And thank goodness. Salsa verde is devilishly good stuff, what...

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Homemade Gifts: Orange Marmalade

Orange Marmalade

One of my favorite things about December in California is the proliferation of fresh oranges (and all citrus, really). I love them in their simplest form, eaten by hand in sections, but placing a whole slice of orange on a piece of toast is a little awkward. And as popular and exotic a gift as...

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Kale and Persimmon Salad

Kale and Persimmon Salad

Growing up, we had a gorgeous persimmon tree in our backyard. It was a striking thing in fall, all those bright orange fruits hanging from spindly, nearly leafless branches. My mother would line persimmons from the tree along the window sill to let them soften until ripe. Try as I might, I could never get...

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