Content about Lemons
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A fool-proof method discovered.
If you don’t want to go to all the bother of soaking and cooking them, canned chickpeas work extraordinarily well
- James Beard, Beard on Food
I wanted to go to all the bother of cooking dried chickpeas from scratch. Why? Well, because I never had cooked dried chickpeas before, and I really wanted to see whether taking the time to cook them from scratch would make for a more delicious and cheaper hummus. I had already toyed...
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October 13, 2010
On a search for the lesser-known ingredient in hummus
Is store bought tahini best?
The goal is to make hummus at home with no shortcuts. I’m an apprehensive hummus fan at best, having dipped one carrot stick too many into something chalky and pasty, which claimed to be hummus but was purchased quickly from the grocery store. You could say that I’ve been ruined by the silky smooth texture of real hummus, the kind the comes with a sheen of rich olive oil on top, which is spiked by...
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March 10, 2009
What Nick cooks when he feels nostalgic for simplicity.
I think part of the reason I took a break from roast chicken was the rising absurdity of my preparations. A few years ago I had chased after juicy meat and crispy skin, by trying various combinations of slow roasting, extreme slow roasting, experiments with baking soda, and high, high heat. The results were often spectacular, if never quite practical. And somewhere along the line the game lost its fun.
What...
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February 1, 2008
One of nature’s gifts in winter is citrus. While the tomatoes are mealy, the lettuces limp, and all of us hardly in the place to get excited about more root vegetables, our brightly colored friends fly in from warmer climes to shine a little light. Citrus fruits become larger, juicier, and more fragrant during the winter months when their true season begins.
Among citrus fruits, Meyer lemons are prized for their complex flavor...
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All content copyright Nick Kindelsperger and Blake Royer.
