Eat This Word: Mandaquat


WHAT? Maybe you've heard of pluots and tangelos, or maybe you've even tried a cross-bred fruit or two. But regardless of your hybrid fruit knowledge, we think you should get to know the mandaquat. A cross between a mandarin orange and a kumquat, you’ll love eating it as much as we love saying it. Originating in the citrus groves of Southern California, the mandaquat was through the agricultural technique of cross-pollination, where the pollen from one flower is transferred to another. Combining the sweetness of the mandarin orange with the tartness of the kumquat, the mandaquat provides a unique flavor profile that explodes on the tongue with a citrusy tang. The mandaquat is rather rare, and seldom appears on restaurant menus. It’s easiest to find in farmers’ markets around Southern California, where it’s most commonly grown and becoming increasingly popular. If you’re lucky enough to get your hands on these small golden fruits, the mandaquat can be easily utilized in both sweet and savory... Read more >

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Daily Digest: February 25, 2014

cheddar cheese


Everything you need to know about cheddar, the most popular cheese in the world. [Boston Globe]


Buddha's hand: it looks freaky, but actually has many uses in the kitchen. [Smithsonian]


Los Angelenos, you now have a chance to eat a cronut without hopping on a plane to New York. [LAT]


How is California's drought affecting the state's grass-fed beef industry? There's not very much grass to eat. [SFGate]


Five beers to... Read more >

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Recipe: Grapefruit Posset

Kristin Butterworth's recipe for grapefruit posset, adpated by the James Beard Foundation


A British pudding of sweetened cream that's lightly curdled with acid, posset might be the most low-maintenance dessert we know. Posset is not a shopping-list generator: chances are you already have what you need to whip up a basic one. It's not a kitchen diva: making a batch doesn't require scrounging up multiple mixing bowls, lugging out your Kitchen Aid, or even turning on your oven.


At the Grill Room at Windsor Court in New Orleans, Kristin Butterworth's tasting menu concludes with a simple "citrus posset." She sent us a version that's flavored with grapefruit, but we think it would play nicely with any winter citrus, like tangerine, blood orange, or Meyer lemon. 


Get the recipe here.... Read more >

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Recipe Roundup: Turkey, Turkey, Turkey

Turkey recipes from the pros, curated by the James Beard Foundation


Whether you're interested in starting a new Thanksgiving tradition or just looking to break out of a family-recipe rut, there's no shortage of turkey tutorials to be found this time of year. And who better to trust than a true professional? Here are some of our favorite turkey recipes from industry bigwigs.


Sam Sifton's Simple Roast Turkey [Bon Appétit]

The New York Times editor's go-to Thanksgiving bird is glazed with a rosemary-infused teriyaki butter. Though it may seem like holiday heresy, Sifton swears this recipe will keep the hordes very happy.


Jacques Pépin's Steam-Powered Turkey [NYT]

According to Pépin, a short dip in a steam bath followed by a two-hour blast in a hot oven is... Read more >

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Staff Pick: End-of-Winter Citrus from the Orange Shop

Citrus from the Orange Shop in Florida
Last call for winter citrus: orange and grapefruit lovers have only a few more weeks to indulge before the season is over. We plan to make the most of it with a couple of boxes of temple oranges, honey tangerines, and ruby red grapefruit from the Orange Shop. Described by Tampa Bay Times writer Jeff Klinkenberg as “North Florida’s last honest-to-God citrus stand,” the Orange Shop is run by third-generation orange growers Pete and Cindy Spyke, who use all-but-organic farming methods in their groves.

The result is the best citrus we’ve ever had. Sweet, intensely juicy, and deeply fragrant, citrus from the Orange Shop is utterly different than supermarket fruit. Only four days off the tree by the time it arrives at your door, this fruit is as close to fresh-picked as you’ll find north of

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Recipe Roundup: Citrus


Brighten your winter table with one of these vibrant, citrus-inflected dishes.

Orange-Marcona Almond Salad with Pineapple Granita Think outside the navel: chef Jehangir Mehta suggests experimenting with different types of oranges when making this vivid, refreshing salad.

Macadamia-Crusted Scallops with Citrus Beurre Blanc Butter sauce made with a squeeze of orange and lime juice enlivens these crunchy, golden brown scallops.

... Read more >

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