A Culinary Converter's Profile

I make a version of this frequently, particularly after a large meal (like Passover). That orange flower water is a magical ingredient.

Most Italians use grain alcohol and we've never had a problem with using it. Make sure you use at least ten lemons per liter. Also, don't heat the lemon-alcohol mixture. Make the simple syrup when you are finished steeping the peel (2 weeks approx) and after it cools, mix w/the strained liquor.

I've heard that if you add a wee bit of vodka to the syrup it will keep indefinitely. Haven't tried it, but ours keeps for months in the fridge w/no obvious ill effects.

I also appreciate the Gin and Pink. A G&T but with a lemon twist in lieu of lime, as well as a healthy dash of bitters. Probably in the same vein as megangogo's Campari G&T.

My kitchen is Sherwin Williams Mandarin, and I absolutely love it. Particularly on grey days like today!

Oxo. Totally.

Oh, but I poke the hole BEFORE I boil them. This tends to keep them from cracking in the water.

I make a version of this (with chicken), but instead of the grapes and almonds, I use sliced red peppers, artichoke hearts, and scallions. Deelish.

I've made the following preserved cherries from Saveur: http://www.saveur.com/article/Recipes/Preserved-Cherries.

Amazing, I had them for cocktails all last year and just made a new batch with the pretty sour cherries from our farmers' market. Yum.

We actually just bought a sectional last year and couldn't agree which side the chaise should be on, so we decided to get two chaises. It is AWESOME. This way we each get one--so comfy!