Neni’s Flavored Oil

Neni uses this oil in salads, as a garnish, and in some dishes, like Stewed Mushrooms (see recipe in GKE: Eat Some Fresh). It is delicious, especially since she uses her own family oil. Use a good quality more »

Celery Root Pickles

My experiments with celery root are ongoing. I love these sweet, crisp refrigerator pickles. They aren’t canned as there is no USDA data for canning celery root pickles. But the good news is you don’t have to use more »

Celery Root, Apple, and Walnut Salad

I have made celery root remoulade many times but in truth I find it sloppy and too mayonnaisey. I mean, I love adding julienned celery root to other kinds of salad that call for mayonnaise, like lobster salad, more »

About Celeriac (Celery Root)

picture of celeriac

I have just started experimenting with this wonderful tangy root vegetable. Also known as celery root or knob celery, it is, indeed, knobby. I see them in winter in my markets: large, warty, dusty with dirt…they seem rather more »

Grapefruit Marmalade

This grown-up marmalade is bittersweet, wonderful on toast, great served with meat or cooked with chicken wings. Citrus fruits are, of course, high in acidity (which is why you need so much sugar), and because bacteria cannot grow more »

Candied Grapefruit Peel & Chocolate Custard

Now that I am in the habit, I remove the peel of all citrus fruits before juicing them. The white pith is bitter and not useful, but the exterior, colored part of the peel, the zest, is a more »

Grapefruit Notes

It’s grapefruit season and I just plowed through my first case, which I get from TerMarsch Groves in West Palm Beach. It is a total nod to my past. Throughout my childhood, my maternal grandparents spent the winter more »