Savvy Eats

Candy-making is a tricky thing to master.  Every time I attempt to make some sort of caramel or fruit jellies, something goes wrong: I stir when I’m not supposed to, or I get nervous that it is taking too long and decide my thermometer must be broken, so I pull it off the heat before [...]

When you make a fennel blood orange salad, or otherwise eat oranges, don’t toss the peels. Instead, refrigerate them until you have the peels of 4-5 oranges.  Candy them and dip them in rich dark chocolate for a sweet dessert. I used this recipe with the peels of four blood oranges.  Blanching the peels three [...]