Cooking
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Use a blender to turn brothy wilted green into silky smooth soup.
Preserved in salt and their own juice, lemons can keep for a year or more.
Quick way to zest lots of lemons: peel off zest with a vegetable peeler, then shred it in a food processor.
Cutting kernels from corn cobs
To remove corn kernels, grip the cob firmly and run a knife from stem to tip.
Finished grapefruit marmalade
Black turtle beans (Phaseolus vulgaris) cooked with
Ingredients for mole coloradito
Ingredients for mole coloradito: california chiles, ancho chiles, thyme, cinnamon, cloves, peppercorns, onions, oregano, tomatoes, chocolate, garlic, and almonds.
An immersion blender is no match for lettuce soup. Use a real blender.
Pack salted lemons into a jar (add more lemon juice, if necessary) and let them age for several weeks.
Use a vegetable peeler to easily peel strips of zest from citrus fruits
Grill corn on the cob for a summer barbecue.
candied grapefruit peel
Thin slices of grapefruit peel are blanched to remove bitterness, then simmered with sugar
Dried black turtle beans (Phaseolus vulgaris)
Succotash with fresh black-eyed peas, yard-long beans, corn, peppers, zucchini, and shreds of smoked pork shoulder
Sprinkle 1 tablespoon sea salt into each lemon
Spinach prepared like seaweed salad, with toasted sesame seed oil and sesame seeds, served with crispy tofu and brown rice.
Food processor blade making pesto
Cut most of the way through lemons, leaving quarters attached at one end
After the barbecue, simmer corn cobs in lightly salted water to make stock. Add dimension with celery, thyme, bay, lovage, garlic, and peppercorns.
Making pesto in a food processor. Cuisinart® name is visible.
Slice the tip and stem end from clean, scrubbed lemons
After the barbecue, simmer corn cobs in lightly salted water to make stock. Add dimension with celery, thyme, bay, lovage, garlic, and peppercorns.
