Newsletter: In the kitchen: Persimmons and oven tips
In a sign that the seasons are finally changing in Southern California, we were reminded of what rain looks like this week, with cooler temperatures and a larger storm expected toward the week’s end. That, and persimmons are hitting the market, the colorful fruit a staple of fall and winter dishes.
And if you’re already thinking about holiday cooking and baking, we share tips for checking your oven’s accuracy, because accuracy is a must, what with roast turkeys and batches of baked cookies on the horizon.
WHAT TO DO WITH ALL THE PERSIMMONS IN SEASON
With their vibrant red-orange color, persimmons are one of those quintessential fall fruits. There are two main types of persimmons — acorn-shaped Hachayas, which need softening before they are enjoyed, and squat Fuyus, which can be eaten firm. We share tips and recipes.
GET THE MOST OUT OF YOUR OVEN WITH THESE SIMPLE TIPS
Times Test Kitchen director Noelle Carter shows how easy it is to check your oven for accuracy.
KEEP IT SIMPLE WITH THIS CHICKEN SALAD RECIPE
If you’re looking for a simple way to use leftover cooked chicken, this quick recipe is a perfect choice. Diced chicken, red onion, celery, currants and apple are tossed together for a simple salad similar to a classic Waldorf.
JAMAICA FLOWERS ADD BRIGHT FLAVOR TO THIS ENCHILADA RECIPE
Jamaica flowers, part of the hibiscus family, are often found in teas and other beverages, lending bright red color and tart flavor for a refreshing drink. But the dried buds also work well in a variety of dishes. This enchilada recipe combines the flowers with peppers, onion and zucchini, topping the dish with creamy chipotle sauce for a rich meal you might never guess is also vegetarian. It’s just one of the jamaica recipes we have in our Recipe Database.
Jonathan Gold’s 101 Best Restaurants, the authoritative annual guide to local dining, is online for subscribers and now features his 2016 Best Restaurants, which just went live Oct. 25. The print copy is out Oct. 30.
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