Daily Tips

Tip #60: Make some preserved lemons

Preserved lemons are made by submerging lemons, their juice, salt, and other spices in a jar, and then waiting. Waiting is the magic ingredient in many of our favorite foods, from pizza dough to pickles and beyond, and preserved lemons are really, really magical. When they come out of the jar they are soft, the peel is edible, they are salty, sweet, sour, pungent, and awesome. They can brighten up vegetables like roast broccoli, can adorn grilled fish, or can be made into a heavier accompaniment to something like lamb or goat. This recipe in the New York Times shows how easy it is. If you can’t make them, they’re available in specialty shops or online and are very, very worth it.

More Tips

Tip #178: Read a NYTimes profile of Alton Brown

[This latest profile of Alton Brown in the NYT](http://www.nytimes.com/2016/09/28/dining/alton-brown-cookbook-everydaycook.html) gives us a little peak at one of our favorite food 'celebrities'. We've been a fan... » Read More |

Tip #177: Read about the link between deep neural nets and ... the universe

Artificial intelligence and deep neural nets are taking over the technology landscape, or so it seems if all you do is read Twitter. Which is... » Read More |

Tip #176: Listen to Samiyam and Earl Sweatshirt - Mirror

We a) love almost anything that Stones Throw puts out and b) are consistently impressed by how much better [Earl Sweatshirt](http://earlsweatshirt.com/) gets with each track,... » Read More |


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