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Recipes
(62)
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Like creamy parsnip purée and shawarma-spiced carrot salad.
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I was toiling away years ago in a restaurant kitchen when one day a celebrity chef stopped by who had a reputation for being rather, um, obnoxious. I was minding my own business, caught in a Zen-like state while peeling a case of apples and, naturally, generating a huge pile of peels, which I tossed into the garbage as I went. He walked by, looked in the garbage, and reprimanded me: “Don’t you know you’re throwing away the best part?” My infamous sarcasm got the best of me, so I offered to wrap them up for him to take home. From the look on his face, I’m sure it was that moment that effectively killed my professional television cooking career. All kidding (and sarcasm) aside, the peelings do indeed have a lot of flavor, so I include the peels when infusing the apples in this sorbet. Hopefully, this recipe will make amends to the offended party and soon you’ll see me peeling away on prime time.
Vegan
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Not only does this chewy candied peel make a tasty tangle atop a scoop of citrus-flavored sorbet or ice cream, but it’s also terrific drained, finely chopped, and folded into just-churned Super Lemon Ice Cream (page 85), Fresh Ginger Ice Cream (page 43), or Cheesecake Ice Cream (page 62). If you don’t have a candy thermometer, simply cook the peel until most of the liquid has boiled away and the fine threads of peel are shiny and translucent.
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We’re over having to carefully cut the peels off citrus before slicing them; simply peeling them first keeps their natural shape intact and saves time.
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Don't scrap your scraps. Repurpose them for one of these 22 recipes instead.
Recipes
We’re over having to carefully cut the peels off citrus before slicing them; simply peeling them first keeps their natural shape intact and saves time.
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Vegan
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This is a delicious way to use the peels of citrus after they’ve been juiced. Candied peel, either plain or dipped in chocolate, makes a zesty ending for a meal. Candy only unsprayed, organic citrus fruit.
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Editor's note: This recipe is adapted from Gabrielle Carbone, coproprietor of The Bent Spoon ice cream parlor in Princeton, New Jersey.
These peels add a wonderful, bright flavor to our Lemon Ice Cream, but this technique can also be used to make candied lime or grapefruit peel. The recipe can be doubled or tripled to make a bigger batch. Try dipping the peels in bittersweet chocolate for a delicious treat.
Because you'll be eating the peel, it's especially important to use an organic lemon (which won't have been sprayed with pesticides) in this recipe. If you must use a regular lemon, scrub it vigorously to clean the outside as thoroughly as possible.
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Melissa Miranda shares her version of a Bombay & Tonic taking inspiration from the Philippines with a riff on the Gin Pom. With grapefruit, ginger, cardamom bitters, a squeeze of lime, and Bombay Sapphire, this drink will remind you of being on the beach.
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Peeling peaches with a knife can be a pain, but blanching them first makes it much easier. Lowering the peaches into a pan of boiling water for two or three minutes loosens the skins enough that you can easily peel them with your fingers. This works even better on tomatoes, which are impossible to peel otherwise.
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Once upon a time, before the advent of mass transportation, only the rich were privileged enough to taste pineapples. They became a status symbol, meaning that one had great wealth and enjoyed much prosperity if one was able to afford them. Nowadays, fresh pineapples are available just about everywhere, and few of us have to deprive ourselves of enjoying a juicy, sweet pineapple whenever we want. Now that’s my idea of progress. To peel a fresh pineapple, use a knife to lop off the bottom and the top. Cut away the skin and pry out any “eyes” with the tip of a vegetable peeler. Then cut the pineapple flesh into quarters and remove the tough inner core.
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This is the first ice cream that springs to mind when people recall hand-cranked, old-fashioned fruit ice creams from their past. More than any other homemade ice cream, this is perhaps the most beloved of all flavors and is indeed best when spooned right out of the machine, just moments after it’s been churned. An easy way to peel peaches is to cut an X at the bottom and then lower them in a pot of boiling water for about 20 seconds. Using a slotted spoon, transfer the peaches to a colander and shock them with cold water, then let them cool. Afterward, you’ll find their fuzzy peels just slip right off.
Articles
(74)
Shopping
No more nicked knuckles.
Francesca Krempa
Cooking
The Y-peeler will cut down on your prep time... not on your fingers.
Julia Black
Cooking
Plus, no more garlic-scented fingers for days.
Rebecca Firkser
Cooking
Think you know how to peel ginger? Well, if you're using a vegetable peeler, you're doing it wrong.
Alex Delany
Cooking
Yup. I've told you to do it dozens of times. But in my own kitchen, I just can't be bothered.
Molly Baz
test-kitchen
For anything with flesh too soft to stand up to a regular peeler, a serrated one will do the trick.
Janet McCracken
Videos
(109)
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Peeling an apple—seems simple, right? Chef Jacques Pépin shows us how it's really done.
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We'll show you how to make a kitchen cleaner with citrus peels and vinegar!
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We show you how to make watermelon poké.
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In case you missed it, we've been killing it with our fruit Instagram game recently. Check out this compilation video of our latest posts.
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Learn how to make a Matcha-Mint Sparkler.
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Think of these scones like freeform blueberry muffins. You'll be surprised how easy it is to make them!