Flavored sugars are incredibly easy to make and can be used as an ingredient in desserts and beverages, served to the side of coffee and tea, used to rim cocktail glasses, or sprinkled over the top of completed desserts just before serving.  All you need is some sugar (we recommend superfine sugar) a coffee or …

Why Candy Citrus Peel? Candied citrus zest (aka candied citrus peel, crystallized citrus peel) is very useful as a garnish or as an ingredient in both savory and sweet dishes.   You can use it as a garnish for cocktails and other drinks too.  It is sweeter and more tender than plain zest.  This method is often …

What is a citrus supreme? A supreme is essentially a citrus segment with the ribs of connective pith that hold the fruit together removed.  When done correctly (this takes practice) the result is a uniform, beautiful decorative wedge that can be used as garnish (perhaps for a roasted whole coho salmon) or as an ingredient in desserts, …

  Great DIY Foodie Gift Idea! Preserving lemons is a pickling technique where lemons or other citrus fruit are packed in salt and citrus juices.  Preserved lemons are often used in North African food, particularly Moroccan food, as a savory ingredient.  They are prized for their intense zest but also work very well pureed into vinaigrettes (how …

A gremolata is, classically, a garnish for veal osso bucco made from equal parts lemon zest, parsley, garlic, and olive oil, plus salt to taste.   For a twist, we made one with equal parts orange zest, pine nuts, and chives, plus sea salt and ground pink peppercorns to taste. It paired perfectly with the …

While the Marx Foods blog already has a post describing how to make a basic vinaigrette, the technique is slightly different if using preserved lemons.  Preserved citrus fruit has been brined (pickled) for at least a month, intensifying its flavor as well as imparting complexity.  Using meyer lemons instead of conventional lemons will give your …

This post is designed to give you the basic technique for making mayonnaise and aioli.  Aioli is a flavored mayonnaise, and despite its associations with garlic and chilies, it doesn’t have to be spicy. Includes Recipes for: Blood Orange Aioli, Chile Aioli below.  We also have a White Truffle Aioli Recipe as a separate post. How to …

Mackerel Crudo with Grapefruit, Blood Orange, Avocado, Olives and Chile Think of crudo as an Italian version of sashimi.  This recipe is quick, simple, and is all about showing off the quality of this firm fleshed, tasty fish.  We’ve left the skin on here for more texture, but you could trim the skin if that is …

Enjoy a taste of summer no matter what time of year it is!  This is a cocktail that takes the natural complexities of yuzu juice and amps them up through the addition of the other ingredients.  Though the bitters, dry gin, and yuzu juice are all bitter/tart, the St. Germain is rather sweet, blending all …

Hello readers of the Marx Foods Blog.  My name is Lazaro; I run the blog Lazaro Cooks! I was quite happy to contribute to an online store as wonderful as Marx Foods (and we are truly honored to have you share your deliciousness with us, Lazaro!).  ————– Ceviche is an ancient form of curing fish …