Yes! How are those lemons looking? They should be glossy and soft, smell good and lemony, and there shouldn’t be any mold. Are we good? Did we make it? Now try one. Just cut off a bit of the rind, and put it right in your mouth. And that’s what you do with preserved…
preserved lemons
Before we get too deep into this, I need to give you a patience alert on this recipe: Even if you are deeply inspired and you start cutting lemons before you even finish reading this post (watch out for that laptop keyboard! that juice flies!), even if you do that, it will take a full…
preserved lemons
Before we get too deep into this, I need to give you a patience alert on this recipe: Even if you are deeply inspired and you start cutting lemons before you even finish reading this post (watch out for that laptop keyboard! that juice flies!), even if you do that, it will take a full…
quince jelly
I appreciate the element of uncertainty in the kitchen. This might make me an inferior food writer. But I’ve never been particularly good at faking it. I did, after all, promise you jelly. Last year, I made a tiny batch of quince jelly–4 perfect half-cup jars. They were firm like tough jello- barely spreadable, but…
membrillo, or quince part one
I adore this fruit. There are a few foods I feel this way about. Rhubarb. Leeks. Celeriac. When I have a pile of quinces on the counter, I feel newly in love, tingly, unsure of what will happen next. I feel like I’ve discovered them. And I always have. This is something I want to…
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Occasionally I teach workshops, and I have one coming up this fall. Join me and stellar novelist 