Blood oranges get a bad rap. The name is unappetizing at best, but they’re actually a delicious variety of orange marked by its telltale crimson flesh. The pulp is a deep, brilliant red that can resemble — you guessed it — blood. The dark color is caused by an extra pigment, anthocyanin, that regular oranges don’t → Hungry for more?
Lemons and their tart, refreshing flavor signal spring to me so we’re welcoming spring with a week’s worth of lemon-y recipes! I crave lemons all year long, but especially right about now when I’m more than ready for spring. Here are four things I’ve learned about my favorite citrus fruit. 1. Wash lemons before → Hungry for more?
This cranberry compote kicks canned cranberry sauce’s butt. It’s terrifically tart and can accompany sweet or savory dishes. It makes an excellent gift and it’s my favorite kind of recipe — dump everything in a pot and stir. Add a spoonful to a bowl of vanilla ice cream or serve alongside a sharp cheddar on → Hungry for more?
Zest is the skin or rind of citrus fruits (lemons, limes, oranges, grapefruits, kumquats). If you’veever tasted an orange peel you know it’s bitter at best. The thin layer of colored skin provides concentrated citrus flavor to food. The bitterness comes from the pith, the thick, white layer underneath. You can remove zest with a → Hungry for more?