Boards, planks, bricks, concrete blocks, even bales of hay or mounded soil can be used to make a cold frame. Often a home-made cold frame is a simple four-sided wooden box with no bottom and a clear glass or plastic top. A cold frame can be permanent or portable. Cold frames can vary in size:
Say mandarin orange and you are describing a large and diverse group of citrus varieties and hybrids that vary from very sweet to tart and from egg-sized small to medium grapefruit-sized large. The one thing that mandarin oranges have in common is that their peel or skin easily pulls away from their flesh and their
Mandarin oranges are mostly small, easy to peel, and perfect for snacking out of hand. You can choose a mandarin for a sweet treat or a mandarin for a sweet-tart treat. Mandarins can be sectioned and added to fruit, green, chicken or seafood salads. They can be juiced to flavor sorbets, marinades, and dessert sauces
Fannie Farmer’s cookbook has been around since 1896. It gets to the essence of mango preparation when it suggests: “Cut in half lengthwise and remove the stone. Eat with a spoon.” That pretty much covers it! The mango—many would say–is the world’s most delicious fruit. Its delicate flavor is a cross between a pear and
Maple syrup light to dark grades Use maple syrup as a replacement for sugar or as a flavoring for desserts such as pies, soufflés, mousses, and cakes. When you use maple syrup to replace sugar, reduce the amount of liquid in the recipe by approximately a half a cup for every cup of syrup used.
Marjoram and oregano and oregano and marjoram. Have you noticed that these two spicy herbs are inseparable when you go to cooks’ reference books? The reason is that marjoram and oregano are generic names for two frequently interchanged (but different) herbs. Both are small aromatic shrubs that grow to approximately 2 feet (.6 m). Both
Melon en Surprise was Auguste Escoffier’s title for a five line description of a tasty combination of melons and other fresh fruits in his 1903 masterpiece Le Guide Culinaire. Of course, Escoffier was working from the notes and techniques of Antoine Carême, an earlier codifier of French Haute cuisine. But as you will see here
Mesclun is a mix of tender, young salad green leaves. The mix often includes leaf lettuce, arugula, endive, frisée, mizuma, oak leaf, mâche or lamb’s lettuce, radicchio, sorrel, chervil, groundsel, and dandelion. Mesclun is the French word for “mixture.” In Italy, a similar mixture of greens is called mescladisse. Mesclun was originally a mixture of
Mesclun is the French word for “mixture.” Mesclun is a mix of tender, young salad green leaves. Mesclun mixes usually include a variety of lettuces and European and Asian salad greens that grow under similar conditions, have similar rates of maturity, and taste good together. Greens can be mixed by season, by flavor, by color
Meyer lemon The Meyer lemon is a cross between a lemon and a tangerine. Its sweet taste—lemon with a hint of its parent tangerine–has made it a favorite of cooks and gourmets. In fact, some chefs call the Meyer “the gourmet lemon.” Meyers are more round and have a softer, more smooth rind than the
