FOOD FUN: Beyond The Twist, Lemon & Lime Flowers & Art

No doubt you’ve cut lemon and lime circles and twists for garnish, and wedges to squeeze over beverages, salads, seafoods, and so on. We have long used a channel zester to carve vertical lines in fruits and vegetables, creating a design in the fruit and strips of peel for garnish.   THE GROOVY JOYS OF…
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TIP OF THE DAY: Key Limes Are In Season

Darker green Persian/Tahitian limes and the smaller, yellower Key limes. Photo by Evan Dempsey | THE NIBBLE.   We love the filling of Key lime pie. Not especially a crust fan, we often make the filling alone, to serve crustless in pots de crème or ramekins. If you’ve had Key lime pie made with fresh-squeezed,…
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TIP OF THE DAY: Key Up Some Key Limes

In addition to a new year, this season heralds the return of that delicious little citrus, Key lime. While the peak season for Key limes is June through August, they’re in stores now. There are two principal lime types in American supermarkets: the Persian or Tahitian lime, which is what Americans think of as “lime”…
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