Thankfully, we are over that brief period of the year when the only fruits at the market are apples and pears, with a few persimmons and quince thrown in for good measure. I like those fruits very much but as winter descends and the skies turn grey (and stay that way) for the next few months, nothing brightens things up like a bowl of tangerines…
There are a lot of desserts in my repertoire, but the one that I always have room for – and crave – is Tangerine Sorbet. Come winter, when the markets are loaded up with citrus, Parisians rifle through the piles on the market stands and buy ’em by the kilo. (About 2 pounds.) I do too, never failing to come home with a sack bulging…
I purchased my trusty zester in 1983, back when no one had heard of rasp-type zesters, which are now a lot more popular than their old-fangled counterparts. I got mine when I started working at Chez Panisse and the cook training me on my first shift told me that I needed four essential items; a chef’s knife, a paring knife, a bread knife, and a…
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