My next-door neighbor has a satsuma tree on her front lawn. Each late-fall morning, as I leave the house, I keep an eye on it, watching as the green orbs slowly turn to orange. When she has a big ...

This glaze is scrumptious. I tried it with chicken (see more on that below), but it would be excellent on pork or salmon, too. I made a batch to keep in the refrigerator to enjoy a few different ways ...

Satsuma oranges are sweet and seedless, which creates a fragrant cocktail from food blogger Adrianna Adarme on the Fresh Tastes. I'm not what you'd consider a "guac and margs" girl. I usually opt for ...

1. Heat oven to 325 F. Line a 9-by-13-inch baking pan with parchment paper. 2. In a large mixing bowl, beat oil and sugars until well blended. 3. Add eggs one at a time, beating well after each ...

In a cocktail shaker, muddle 6 satsuma segments. Add 2 ounces bourbon, the juice of 1 lemon, 2 teaspoons cane syrup, and 4 shakes bitters such as Peychaud’s. Fill shaker with ice, place lid on top, ...

In a medium bowl, whisk together the eggs, flour, milk, salt and sugar until smooth. The batter will be thick. Whisk in the water, oil and melted butter. Heat a 6-inch crepe pan or nonstick skillet ...

1. Preheat the oven to 350°F. Spray a 9- x 2-inch round cake pan with nonstick cooking spray. Line the bottom of the pan with parchment paper; coat parchment paper evenly with melted butter and 1/4 ...

Instructions: Combine whole milk, salt and dried fenugreek in a stockpot and bring to a boil, stirring frequently so as not to scald the milk. As soon as the milk boils, add the vinegar and reduce the ...

1. Heat oven to 375 F. Prepare a rimmed baking sheet lined with foil or parchment paper. 2. Cut zucchinis in half lengthwise. Scoop out the middle and chop into small pieces. 3. In a heavy skillet or ...