At first glance, kumquats might look like mini oranges—but the citrus fruit is so much more. They boast a delightfully unique sweet-tart flavor and, thanks to their edible peel, kumquats are easy to ...

This salad is adapted from “Ancient Grains for Modern Families” by Maria Speck (Ten Speed, $29.99). Speck used marinated dried figs in the salad, which is delicious. But last week I had a luscious ...

On a gorgeous February afternoon, my friend Carlie invited me to pick kumquats. Her former neighbor had a tree that was heavy with fruit, and she said we were welcome to harvest what we could. Carlie ...

After the success of their first restaurant Lucques, chef Suzanne Goin and her business partner, Caroline Styne, opened A.O.C. in 2002 – specializing in small plates and over 50 wines served by the ...

Note: Adapted from a recipe by E. Waldo Ward & Son Inc. Serve the kumquats warm with a little of the reserved juices, either alone or with roast pork or other rich meats. 1. Make a small horizontal ...

When I was a kid, kumquats arrived every year around Christmastime, packed in little cardboard boxes with their bright green leaves. We’d unpack them like tree ornaments and eat them out of hand — ...

Roxana Jullapat is the pastry chef at Ammo Cafe in Hollywood (1155 North Highland Ave.). She adds candied kumquats (recipe) to an Italian-style Ricotta Pie. This classic Italian Easter dessert comes ...

Kumquats were brought to the United States in the 1800s from China, where they are called gam gwat or chin kan. The varieties range in shape and size, but the small oval Nagami is what we find most ...

Here's a press release from Frieda's Specialty Produce about kumquats, citrus designed to be eaten whole. Don't forget, local Schnucks stores will feature Frieda's Produce University Saturday, which ...

Geographically speaking, the South Pasadena kitchen where Craig Strong is cooking this December afternoon is only a few miles from the elaborately outfitted kitchen and Michelin-starred ...