Newsletter: In the kitchen: What to do with pomelos, plus more chocolate
Pomelo salad Phnom Penh (a Cambodian citrus, vegetable and herb salad) photographed at the home of Jeanne Kelley in Los Angeles.
You’ve survived Valentine’s Day, and whether you celebrated with someone special, or treated yourself, you might be ready to swear off chocolate, at least for a little while. Which is why you might be craving something bright and fresh. If you’ve never encountered a massive pomelo, it’s the sweeter and more fragrant cousin of the grapefruit. We share tips and a variety of delicious recipes.
And if you’re wondering what to put on the table for dinner tonight, we share nine recipes ready in 30 minutes or less. You could also check out recipes for all the colorful carrots turning up in farmers markets about now. Or consider something from Deuki Hong and Matt Rodbard’s new “Koreatown,” our featured cookbook of the week.
What to do with pomelos
Pomelo with yogurt cream and whole wheat crumbles.
Next time you spot them in the market, you might add a pomelo or two to your basket. The near-volleyball-sized citrus is a close relative of the grapefruit, but sweeter, mellower and much bigger. There are a variety of pomelos to choose from, and a range of uses. Food writer Jeanne Kelley shares tips, as well as recipes for salad, marmalade and a sweet dessert of the fruit served with yogurt cream and sweet crumbles.
No-stress weeknight meal ideas
Before you decide to order delivery after a busy work day, consider something simple you can fix at home. We’ve collected nine of our favorite easy dinner recipes, and each can be prepared in the time it takes you to catch up on the evening news. Many are one-dish ideas, and others work well paired with a simple starch or salad. Because eating well, even when you’re busy, makes everything better.
Colorful carrots are in season
It’s hard not to notice the beautiful carrots showing up in farmers markets right about now, offered up in a rainbow of colors. While carrots can be found year-round in supermarkets, the vegetables are at their best in the winter, when the cold ground makes for sweeter roots. We’ve selected some great recipes next time you pick up a bunch.
Cookbook of the week: “Koreatown”
With the influence Koreatown has on Los Angeles’ food scene these days -- from Roy Choi at the Line Hotel to all the bibimbap specialists and barbecue joints -- a book about Koreatown is bound to be noticed. This book by Deuki Hong and Matt Rodbard is not specific to L.A.’s Koreatown -- though it is heavily featured -- but to Koreatowns across America. The book, which features anecdotes, Q&As and sidebars, also includes more than 100 recipes.
Proof Bakery’s chocolate layer cake
The cake is garnished with chocolate crumbles.
Valentine’s Day may be over, but this is one recipe you’ll want to keep handy when you’re out to impress the chocolate lover in your life. Food editor Amy Scattergood visits Proof Bakery, where she uncovers the secrets behind its chocolate espresso layer cake. Combining rich devil’s food cake with milk chocolate crémeux, espresso buttercream, bittersweet chocolate glaze and chocolate crumbles, this is one dish you won’t forget anytime soon. Now you can make it at home.
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