During the winter, citrus becomes a staple in my kitchen: tangerines in the lunch box, lemon in tea, and lime in everything from chicken tortilla soup to sugar cookies. Just a little squeeze brightens up the heaviest dishes of the season — not to mention, my holiday mood.
But there's one part we often forget about, or get rid of altogether — the peel — which has just as much to give as the rest of the fruit.
The Kitchn | Inspiring cooks, nourishing homes http://ift.tt/1OTv6lA
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