One of last year’s Tips Of The Day suggested trying a new fruit and vegetable each month.

Have you tried uniq fruit?

Uniq fruit, which has been sold under the brand name Ugli fruit since 1934, was discovered as an accidental seedling in Jamaica.

Ranging in size from a large orange to a large grapefruit, is a variety of tangelo, a citrus fruit created by hybridizing a grapefruit (or pomelo, the parent of the grapefruit, another accidental hybrid).

Ugly it is: wrinkled and rough with splotchy coloring and surface scarring, its skin is wrapped very loosely over the pulp.

It’s the shar-pei of fruit. Yet for a fruit called Ugli, it has a refreshing citrus taste and is very juicy.

The flavor is representative of its parents, somewhere between a mandarin and a grapefruit.

 
Generally available from December through April, uniq fruit is usually sold ripe and ready to eat.

Choose fruit that is richly colored and fragrant and store at room temperature for up to one week (two weeks in the fridge).

Uniq fruit can be enjoyed in much the same way as other citrus fruit. As a grab-and-go fruit (hand fruit*), it can be eaten out of hand on whatever spot you happen to be perched.

Find more of our favorite fruits in our Gourmet Fruit Section.

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*Hand fruit is the industry term for fruit that can be eaten from the hand: apples, bananas, oranges, pears, etc. Fruits that are not hand fruit: coconuts, cranberries, melons, pineapples, quinces, etc.

[2] Selective breeding has resulted in a more attractive skin (photo courtesy Kedem).

[3] The inside of an Ugli/uniq fruit looks very similar to a grapefruit (photo courtesy Melissa’s).

Staub grill pan available at Williams-Sonoma.

Here are three very simple and handy tricks to prevent meat from sticking to your pan or grill.

 
These prevent burning and make cleanup much easier. Go forth and grill.

WHAT’S YOUR FAVORITE MEAT?

How many different cuts have you had of:

Homemade soup is not only superior to prepared varieties; it enables you to add the freshest flavor with herbs and to minimize the often enormous sodium content of processed soups.

If you want a thicker soup, there are different ways to thicken (that also are used for sauces and stews).

In today’s tip, chef Johnny Gnall shares what every culinary student is taught—how to thicken with:

 
Head to the article.

Tomorrow, February 4th, is National Stuffed Mushroom Day, so plan ahead to enjoy a plateful.

While stuffed mushrooms have long been a popular hors d’oeuvre, typically stuffed with seasoned breadcrumbs, the availability of large portobello* mushrooms have turned stuffed mushrooms into a main course or an ample first course.

Portobello mushrooms can be stuffed with breadcrumbs, rice or other grains and vegetables, dried fruits, nuts and herbs for a vegetarian meal.

Or, as Giada di Laurentiis does in this video, a stuffing of turkey sausage and cheese makes for a hearty meal.

What’s your favorite mushroom stuffing?
*Variously spelled portabello, portobella and portabella.

How Many Types Of Mushrooms Have You Had?

Check out the different fabulous fungi in our Mushroom Glossary.

“Wings are one of those things that people just get excited about,” says Chef Johnny. They seem synonymous with sharing, partying and enjoying with friends. Any time I can remember eating wings, it was with others, digging in and getting messy.

“Best of all, wings can be very, very delicious. Everyone has his preference: teriyaki or buffalo, spicy or mild, from the spot down the block or the one across town. When wings are good, they’re really good, and even when they’re bad… they’re still really not that bad.

“More often than not, when people want to get down on some wings, they grab their phone to order them. But wings are way easy to make at home; and making them yourself allows you ultimate control. Even with a standard recipe, you can adjust sweetness and heat so that it’s just right for you.

COCOA-HABANERO CHICKEN WINGS

Ingredients

 
Preparation

1. Combine all ingredients except wings and butter; then add wings and toss in the sauce to thoroughly coat. This is best done with your hands so you can really work the sauce into the wings.

2. Place everything, including as much of the sauce as you can, into a sealable bag and refrigerate overnight (a few hours is fine, but longer marinating is better).

3. Lay the marinated wings on a greased cookie sheet, but reserve the excess sauce in the bag. Combine it with 2 tablespoons of melted butter by whisking the two together over low heat.

4. Bake the wings at 350°F for one hour, basting with the butter sauce every 15 minutes.
Once you taste these wings and see the reactions from others who do, they may very well become a regular request at future gatherings. Given the ease of the recipe and the deliciousness of its results, feel free to volunteer for “wing duty” when you’re invited to parties.

Even if your team disappoints, your wings will not.