Writing about food since 2004.
Category
citrus
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Tangerine Sour Cream Pound Cake
I have a theory that Starbucks has heightened our tolerance for bad, sad pastries. There’ve been moments in my life, at an airport, at a rest stop, where I break down and order a slice of a Starbucks lemon pound cake to go with my coffee. It tastes fine. It’s not bad. It’s sweet, cakey,…
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Amanda Cohen’s Grapefruit Beurre Blanc
[Dirt Candy’s Amanda Cohen isn’t just one of the best chefs going today, she’s also a fantastic writer. Here’s her take on a sauce you met earlier this week, only with her unique twist. Take it away, Amanda!] It’s not one of French cuisine’s mother sauces, nor is it a “daughter” sauce, but it is my favorite sauce and it was actually invented by a woman (Clémence Lefeuvre) so…
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Blood Orange Olive Oil Cake
The question often comes up: “Do you like baking more than savory cooking? Or the other way around?” I always give a thoughtful, complicated answer but there’s a much easier way to address the question: look to your right, scroll down. See where it says Recipes By Category? Look at the numbers. 36 salads. 22…
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Key Lime Pie
It’s Father’s Day this weekend and no dessert makes me think more of my dad than Key Lime Pie. The association isn’t based on any particular memory; it’s based on a series of memories of dinners at steakhouses or seafood restaurants where my mom would be taking too long tearing apart her lobster, my dad…
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That’s Not A Lime Tree
You may recall, when we first moved into our L.A. apartment, that I described a courtyard with a lime tree in it. I’m embarrassed to say that even though I have many dishes in my repertoire that involve limes–oatmeal with ginger, coconut milk and lime; sea scallops with citrus risotto–I haven’t once plucked one off…
