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Slow-Roasted Pork Shoulder With Kumquats and Chilies, From 'Down South'

Cook the Book Kate Williams 1 comment

Donald Link's pork shoulder in his new cookbook Down South is a fine example of his approach to Southern tradition. The pork is roasted and braised in a lower-than-low oven--the best possible way to turn a tough cut of pork into a succulent delicacy. Enhancing the pork doesn't take much. More

Slow-Roasted Pork Shoulder With Kumquats and Chilies, From 'Down South'

Serious Eats Kate Williams 7 comments

Donald Link's pork shoulder in his new cookbook Down South is a fine example of his approach to Southern tradition. The pork is roasted and braised in a lower-than-low oven--the best possible way to turn a tough cut of pork into a succulent delicacy. Enhancing the pork doesn't take much. More

PSA: You Have 4 Days Left To Eat Kumquats

Sweets Carrie Vasios Mullins 6 comments

OK, you'll probably be able to find them past March 1st, but their season is coming to a close. Here are three ways to use them up before they go! More

From the Juicer: Tangy Kumquat-Pear Juice

Drinks Maggie Hoffman 2 comments

I kind of hate the word 'mocktail'—it seems girly and fake, and makes me think of overly sweet and pink virgin strawberry daiquiris used for toasting at a baby shower. Non-drinkers deserve better. Here's the best freshly-made cocktail substitute I know: a mixture of ripe pear, fresh ginger, and kumquat. More

Tangy Kumquat-Pear Juice

Serious Eats Maggie Hoffman Post a comment

This tangy juice is an excellent cocktail substitute: kumquats give it brightness, tartness, and a touch of bitterness, ginger adds a little spice, and pear make it smooth and rich. More

Sparkling and Spiced Citrus Sangria

Serious Eats Elana Lepkowski 3 comments

Tangerines and kumquats are highlighted in this wintry sangria, balanced by tart cranberries and the earthy, sharp flavors of ginger and black pepper. More

How to Make Rouge Tomate's Winter Citrus Punch

Drinks Jaclyn Einis Post a comment

For a cold-weather, hangover-clearing elixir, Rouge Tomate head bartender Cristian Molina whips up an alcohol-free Winter Citrus Punch. "The citrus is just amazing right now," who waxes especially poetic about clementine juice. More

Very Small Anna: Kumquat Tart

Sweets Anna Markow 1 comment

When I got my first pastry chef gig, I decided I wanted to take ingredients that were often used simply as garnish and shine the spotlight on them. Enter the noble kumquat. More

Kumquat Whiskey Sour

Serious Eats Kelly Carámbula 1 comment

This recipe for a kumquat whiskey sour by Feizal Valli at the Hot & Hot Fish Club in Birmingham, Alabama is perfect for a little winter pick-me-up. It pairs the bright, zesty flavor of kumquats, fresh lemon, and lime juice with the rich warmth of whiskey. It's perfectly balanced and a little dangerous—it's so delicious, you're going to want more than one. More

The Bristol's Winter Caipirinha

Serious Eats Maggie Hoffman Post a comment

The tart lime and kumquat make this cocktail from Debbi Peek of The Bristol in Chicago an ideal option for margarita or mojito-lovers who are looking to branch out. More

Kumquat Margarita

Serious Eats Kelly Carámbula 3 comments

Olive-sized kumquats have an edible peel that's sweet while the flesh is tart. A hearty muddling brings out the oils from their skin as well as the juice from their flesh, bringing that tartness that's key to a balanced margarita. More

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