'tangerines' on Serious Eats

Preserved: Honey-Tangerine Marmalade

As you may have noticed, I've been making a lot of marmalades recently. That's for two reasons. First, it's peak citrus season, and the markets are filled with gorgeous blood oranges, ruby red grapefruits, and tart lemons. Second, nothing brightens up a chilly winter morning quite like a slice of toast (or better yet, a biscuit) slathered with sunny, tart marmalade. This honey-tangerine version is no exception. More

In Season: Mandarin Oranges

Peak season for mandarin oranges is from early winter to early spring. They are smaller than regular oranges and are easier to peel; even in early March, grocery stores have stacks of clementines in crates, or piles of the bagged fruit. More

Deborah Madison's Tangelo-Tangerine Pudding

The Tangelo-Tangerine Puddings from Seasonal Fruit Desserts by Deborah Madison have a lot of good things going for them. First off they're a gorgeous, vibrant shade of orange that brings to mind all sorts of happy things (sunshine, sherbet). Secondly, they are the perfect summer dessert—less than five minutes of heat on the stovetop then a chill in the fridge means you won't suffer from the dreaded summer kitchen sweats. And lastly, they are dairy-free, gluten-free, and even vegan if you opt to sweeten them with agave instead of sugar or honey. More

In Season: Tangerines

Flickr: Colemama There is something simple and refreshing about about sweet citrus fruits, and October through April is peak season for the tangerine. First cultivated in China and Japan over 3,000 years ago, tangerines are smaller, less tart, and easier to peel than the orange. Tangerine recipes, tips, and ideas after the jump.... More

Blogwatch: Making Tangerine Salt

Writer, cooking teacher, and private chef Eric Gower, who blogs at The Breakaway Cook, has the skinny on making tangerine salt. "The salt is a wonder," Gower writes. "It turns a lovely shade of yellow-orange, smells fresh and toasty citrusy, and, sirenlike, beckons me to use it every time I go near it." I'd never really given tangerine salt much thought until reading Gower's words, but it sounds like a simple luxury that's both affordable and easy enough to make daily. Related Cook the Book: The Breakaway Cook... More

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