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