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The Dish
Cooking
A little bit of zest goes a long way
Thursday, November 12, 2009
Of the many “on hand” ingredients I have in my kitchen, a fresh orange or lemon can always be found, not for the juice, but for the skin. Just a bit of zest adds lots of citrus essence in a subtle way to use in salad dressings, sauces, cookies or even meats and vegetables. Use a hand grater, zester or microplane to finely grate the colored part of the skin for the zest, not the white pith that is bitter.
Where can you find the best fish tacos, hamburgers and pizza in San Diego? And forget "designer food," we are talking about San Diego's authentic restaurants, family-owned places and hole-in-the-wall favorites.
Annette Legaspi will introduce you to Foods We Love, restaurants that we adore, foodie events, and the people behind San Diego's hidden treasures.
Annette Legaspi
Legaspi is a third-generation San Diegan with a passion for food. In early 2009, she started San Diego’s first food tour company — "A Taste of San Diego." She considers it a hobby after working in the construction industry for the past 30 years. Her tour company offers a variety of food tours, such as the Hometown Tour that takes you to hometown, family-owned restaurants, and the Downtown Walking Tour. Annette will soon offer a variety of other tours. She is passionate about San Diego and local charities. www.ATasteOfSD.com.