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.
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News Feed: October 15
The most influential food trucks. [HuffPo]
Punch's revival. [NYT]
Water makes a difference in whiskey. [Chow]
Adventure to Priorat. [WSJ]
Why taro root is worth the effort. [SE]
Recipe: Lime Flan Parfait with Blueberries and Watermelon Granita
Print’s Heather Rodriguez-Carlucci whipped up this triple-decker dessert at Chefs & Champagne, but the preparation is also doable at home. The flan gets some zing from lime curd, which is made by combining beaten eggs with sugar and the highly acidic fruit juice. The granita, a frozen Italian treat with coarse ice crystals, can (and should) bypass the ice cream churner: just place a shallow container of fruit syrup in the freezer and use a fork to periodically rake up ice as it forms. (The pros call this still freezing.)
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