By Katy Budge With citrus season in full swing, keep your eyes peeled for Buddha’s Hands! They’re pretty easy to spot. Just look for something with knobby, bright yellow “fingers” that indeed resemble a Buddha’s hand. Or something that seems more at home in a Guillermo Del Toro film or Hieronymus Bosch painting than at your local farmers’ market. Like other citrons, these members of … Continue reading Make Things Zesty with a Buddha’s Hand
Since we’re hopefully at a point where we finally care about what names mean, and the effect they have on people, it seemed a good time to bring this post back from the 2014 archives. Not only do I talk about a certain type of lime, but I also noted – six years ago! – that it was time to change the name of my … Continue reading From the Archives … No More K-Word Limes!
They’ve been around for almost a century, yet are unknown to many cooks and chefs. They’re used in Moroccan dishes such as tagine and mechouia, and in a Cambodian soup known as ngam nguv. Mention them in Turkey, Iran, and Israel and you’ll definitely get enthusiastic nods of recognition. If all that makes you think preserved lemons are just an exotic ingredient, think again! These … Continue reading In Praise of Preserved Lemons!
