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Susan Feniger's Burmese Gin Thoke Melon Salad

Kate Williams 1 comment

At once sweet, tangy, earthy, and nutty, Susan Feniger's interpretation of a Burmese fruit salad is truly a knockout. Her recipe combines a blend of melons—watermelon, cantaloupe, and honeydew—with a potent mix of young ginger, sesame, and coconut. Next, the salad is bulked up with blanched peanuts and strangely perfect green lentils. It's dressed with a bit of sugar, soy sauce, and lime juice. Sounds like a crazy combination but it totally works. More

Susan Feniger's Burmese Gin Thoke Melon Salad

Serious Eats Kate Williams Post a comment

At once sweet, tangy, earthy, and nutty, Susan Feniger's interpretation of a Burmese digestive snack in her "Street Food" is truly a knockout. Her recipe combines a blend of melons--watermelon, cantaloupe, and honeydew--with a potent mix of young ginger, sesame, and coconut. Next, the salad is then bulked up with blanched peanuts and strangely perfect green lentils and then dressed with a bit of sugar, soy sauce, and lime juice. It sounds like a crazy combination, but it works. More

DIY vs. Buy: How to Make Melon Liqueur

Drinks Marcia Simmons Post a comment

A good melon liqueur can turn basic club soda into a sophisticated summer cooler or add another layer to a complex tiki drink. More

DIY Melon Liqueur

Serious Eats Marcia Simmons Post a comment

Even if you've had bad Midori sours, you shouldn't discount the deliciousness of melon liqueur. More

Market Scene: Hooray for (the) Hollywood Farmers' Market

Market Scene Leah Greenstein 2 comments

It may officially be summer, but spring is lingering (in the form of favas, English peas, garbanzos and strawberries) at the Hollywood Farmers' Market. Sure I saw some melons and sweet, ripe pluots, but it was the holdovers from spring that caught my attention at yesterday's Hollywood Farmers' Market. More

Knife Skills: How to Cut a Cantaloupe

Knife Skills J. Kenji López-Alt 21 comments

If I wasn't allergic to cantaloupes, I'd live on them. Sweet, juicy and musky, with an almost squash-like aroma (makes sense—they are closely related to pumpkins and squashes), they make the perfect appetizer or dessert for a simple summer meal. Learn how to cut a cantaloupe safely and shop for the best one in today's Knife Skills post. More

Seriously Asian: Bitter Melon

Serious Eats Chichi Wang 41 comments

True to its name, the squash is unabashedly bitter, with an acerbic taste that leaves your tongue and the roof of your mouth dry. The exterior of the melon is riddled with wart-like bumps; the cooked texture of bitter melon, like that of zucchini, is palatable, albeit uneventful. Why, then, eat such an offensively flavored melon? Precisely because its bitterness, at times almost unbearable, is unique and memorable. More

In Season: Melons

In Season Grace Kang 3 comments

Photograph from GlennB on Flickr I'm in love with summertime melons. After a winter of Korean melon, there's the crisp bite of watermelon, honeydew so sweet it makes my teeth ache, and when I'm eating cantaloupe, I feel like I'm just consuming straight vitamin C. The thought of lugging these juicy vessels home from the market and up three flights of stairs in this heat is a bit demoralizing, so I generally depend on raiding the fridges of friends and family. (I'm the best, aren't I?) It's when I'm hunkered over a big bowl full of melon, with the juices running down my face that I think, I should really have more friends to eat melon with. There are... More

Melon and Mozzarella Salad with Rose Water Vinaigrette and Crisp Prosciutto

Serious Eats Kerry Saretsky Post a comment

Note: This recipe is part of Kerry Saretsky's series The Secret Ingredient. This month's featured ingredient is rose water. Kerry also gives recipes that use rose water for Blackberries and Raspberries with Rose Sabayon and Rosey Rosé. I like to... More

Do You Wash Melons Before You Eat Them?

Robyn Lee 35 comments

Photograph from Kanko* on Flickr Although David Lebovitz will fearlessly eat steak tartare and raw milk cheeses, he confesses that he has been washing melons in soap and water for a few years in light of past large-scale melon recalls. Do you also wash melons before you eat them?... More

Market Scene: Tomatoes, Melons, and Figs in Los Angeles

Market Scene Leah Greenstein 4 comments

Golden Jubilee tomatoes. The Hollywood Farmers' Market (at Ivar Avenue & Selma Avenue; map) looked like a gem show yesterday with hues of ruby, garnet, and citrine spilling across most farmers' tables. It's August and tomatoes are finally here, and their sweet, fruity, meaty perfume will spin you around like a child on a merry-go-round. Your mind surges with the possibilities: heirloom tomato tarts, gazpacho, caprese salads, tomatoes drizzled with olive oil and salt, tomatoes out of hand, tomatoes with ricotta and fresh herbs on crostini. Fortunately this bounty will continue unabated through September. According to produce guru Russ Parsons, "scientists who study flavor chemistry have identified more than four hundred compounds that go into the taste of a... More

Photo of the Day: Death Star Melon

Robyn Lee 4 comments

Photograph from Oskay on Flickr Evil Mad Scientist Laboratories gives tips on how to make a Death Star melon. Stars Wars fans will never eat melon the same way again. Related Like a Star Wars Costume for Your Pizza The Most Awesome Ice Cube Tray Ever How to Make a Watermelon Keg... More

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