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Chef Johnny Gnall hasn’t made kale chips yet (see the review), but he does dehydrate. Dehydrated foods are used in a myriad of applications, says Chef Johnny. From Michelin-star kitchens to backwoods cabins full of deer jerky, people have long been removing the moisture from their food in a variety of ways. The technique began…
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January 13th is National Peach Melba Day, but why? Peaches aren’t in season until June. It was invented for a summer celebration! But, if you must have one out-of-season, you can forge ahead in the recipe below with frozen peaches. PEACH MELBA HISTORY Peach Melba (its original title was in French, Pêche Melba)…
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One thing we love about January is arrival of delicious Ruby Red grapefruit. January through March are the peak months for the delicious fruit from Texas. Grapefruit began life as an accidental hybrid of an orange and a pomelo, in 18th-century Barbados. For 100 years or so, the sour fruit was grown as an ornamental…
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In addition to a new year, this season heralds the return of that delicious little citrus, Key lime. While the peak season for Key limes is June through August, they’re in stores now. There are two principal lime types in American supermarkets: the Persian or Tahitian lime, which is what Americans think of as “lime”…
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Whatever your holiday cocktail or soft drink, a garnish of bright yellow starfruit is an easy way to make it festive. Larger starfruit slices can be notched and set on the rim of the glass (see photo). Smaller slices can be threaded onto a cocktail pick—alone, or with a red raspberry and green mint leaf.…
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