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Monthly Archives: June 2011
Ingredient: Rose water
Rose water is the distilled essence of rose petals. In Lebanese and other Middle Eastern cuisines, it is used to scent syrups, pastries, confections, ice creams, and puddings. Rose water has varying degrees of strength, so use it sparingly and … Continue reading
Technique: How to hull a strawberry
To hull a strawberry, the goal is to take as little of the luscious flesh away as possible. If you cut straight across the top of the berry, you lose the shoulders, which ideally are farm-stand red and juicy and … Continue reading
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