Read More4 minute read CCheap & TastyYucatan Style Roasted TroutbyKitchenTableScrapsMay 26, 2011 Whenever anyone travels abroad and asks if I’d like a souvenir, I always ask for the same…
Read More2 minute read CCooking TechniquesCitrus SupremesbyKitchenTableScrapsFebruary 14, 2011 The fancy way of cutting off all of the membranes around citrus segments is called supreming. Since I…
Read More4 minute read SStretch & SavorCrepe Roses With Blood Oranges And CardamombyKitchenTableScrapsFebruary 10, 2011 If you have studied classical French pastry, people often expect you to make frilly fantastical cakes. I, however,…
Read More4 minute read RRecipesSangria JambyKitchenTableScrapsFebruary 8, 2011 It is tricky trying to throw a fabulous party on a thrifty budget. Sangria stretches your most expensive…
Read More3 minute read DDo It YourselfBlood Orange MarmaladebyKitchenTableScrapsFebruary 24, 2009 Marmalade is much easier to make than most people presume (particularly made in small batches like this one).…
Read More4 minute read RRecipesCandied Citrus PeelbyKitchenTableScrapsDecember 22, 2008 I first candied citrus peels when I was living in Florence. In fact, I’m not sure that I…
Read More2 minute read SSalvaged ScrapsCitrus PeelsbyKitchenTableScrapsOctober 4, 2008 Very often I’ll need the juice of half of a lemon for something; the remaining shell need not…