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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What We're Reading: August 26, 2015


Dig into a loganberry pie, a spiedie, and more regional American delicacies. [FWF


Want the sweetest, juiciest pineapple? Turn it upside down. [Food52


Coconut milk is for so much more than curries. [Serious Eats


Yes, there really is a wrong way to reheat leftovers. [The Kitchn


More fungus among us: American chefs are embracing... Read more >

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What We're Reading: July 28, 2015


Go Italian by way of the Mason-Dixon line with this recipe for cornbread panzanella. [Food52


Kombucha may be the darling of the probiotic food scene, but it can be a dangerous choice for recovering addicts. [MUNCHIES


If you’re not cooking fish whole, you’re missing out. [NYT


From salads to pancakes to pasta and more, sweet summer corn can brighten up any dish. [Serious Eats


Four questions to help you buy better coffee. [... Read more >

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5 Easy Ways to Use Up Summer Fruit Before It Goes Bad


Summer fruit is so precious and fleeting, sometimes it can be hard to hold back at the market. We come home loaded down with baskets of cherries and blueberries, quarts of tiny plums and fuzzy peaches. And inevitably some of it ends up crossing the line between peak ripeness and too-mushy-to-eat-raw, and we toss it. But this summer, make it your mission not to let over-ripe fruit go to waste. Transform those bruised nectarines, mushy apricots, and smashed strawberries into jams, scones, homemade cocktails, smoothies. Make the most of the season. Leave no stone fruit unturned. Here's how:


1) Make a hodgepodge compote: peel and dice whichever fruits have become mushy and over-ripe: peaches, apricots, cherries, rhubarb, it doesn't matter. In a medium saucepan, combine the fruit, a squeeze of lemon, and a couple of heaping tablespoons of granulated sugar. Simmer on low heat until the fruit has broken down and the mixture is beginning to thicken, about 10-15 minutes. Taste. If it's too... Read more >

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What We're Reading: September 11, 2014


A far cry from Mister Softee: the acrobatics of Turkish ice cream. [MUNCHIES


NYC specialty food stores worth a visit. [USA Today


How Red Delicious claimed the top spot on produce shelves across the nation. [... Read more >

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Recipe Roundup: Savoring Summer Fruit

Honeydew Soup


August’s bittersweet final days may be upon us, but our CSA boxes and farmers’ market totes still overflow with succulent summer fruit. A few weeks ago, we shared our ultimate guide to fruit desserts, but we know you can’t subsist on sweets alone. To help you revel in the season’s delights without overdosing on cobblers, crisps, and other sugary treats, we’ve compiled a roundup of savory fruit recipes, from chilled soups to crisp salads and gooey sandwiches.


Alaskan Dungeness Crab Salad with Cherry Tomatoes and Melon
Herbaceous lemon verbena and sweet melon lend a subtle elegance to this simple, refreshing crab salad. 


Bay... Read more >

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Recipe Roundup: Ultimate Summer Fruit Desserts

Blueberry Clafoutis


From peaches to blackberries to cherries, the summer months shower us with a veritable rainbow of decadent treats. And with our CSA boxes and farmers’ market totes overflowing with vibrant fruit, sometimes we just can’t scarf down enough fistfuls of berries to keep up. Unwilling to squander anything the season has to offer, we came up with a comprehensive recipe roundup to help whip all of your leftover summertime bounty into crowd-pleasing desserts. From effortless, no-cook variations to gooey, oven-baked delights, here are 14 recipes to make sure nothing—not even a single, rogue blueberry—goes to waste:


Basil–Peach Sorbet
Sweet, ripe peaches mingle with refreshing basil in this lovely, simple sorbet.


Black Raspberry and Fig Tart... Read more >

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