Feb 12
Winter may feel endless just now but the season for red pomelos is way too short. Only a few markets in my neighborhood carry them and I all but missed them last year. Sweeter than other varieties with a thick white pitch or albedo, pomelos are perfect for making dulce de toronja and I‘d been waiting all year for them to come back around. Read more
Aug 5
Every time I sit down to write my catch-up posts, the more practical how-to/technique links get pushed down the list or drop off altogether. I thought the last one of the summer was as good a time to finally get them in. With the markets bursting, it’s easy to over-buy, so this post from the Kitchn on small batch canning will help you keep it in a jar. I also love their quick guide to ingredient substitutions for near kitchen emergencies. This low-tech ice cream post from Saveur will get you through the worst of the heat, with out without the gadgets. For basics, Food Republic offers a 5 Crucial Kitchen Techniques, and How To Use Them and a general Word of the Day Guide. If you want to put it all together for the perfect dinner party, the Cooking from Every Angle section on Food 52 gets it down. Finally, for awhile I’ve been flagging Tar-Tyrin’ post with plans to make polka dot utensil jars, copper dipped flatware, cake stands, and even stenciled area rugs. Full disclosure, it hasn’t happened yet but there are still a few weeks left of summer to get to it.
Finalist for the 2015 James Beard Foundation Award in the International Cookbook Category for The Cuban Table
hungry sofia 