Sweet, tangy, and gorgeous in the bowl, this blood orange sorbet is stunningly delicious. Despite its ease, you won’t find better, even at a high-end restaurant. That’s because it was scientifically formulated by Leah Greenwald, Chief Food Technology Advisor at the Recipephany Test Kitchens. A curiosity about the science of cooking drives Leah to analyze, hypothesize and improve her recipes. She has been a great help here at Recipephany and is our own J. Kenji López-Alt (author of The Food Lab: Better Home Cooking Through Science). Coincidentally, they both studied architecture at MIT. But Leah (introduced to you in her recipephany for lemon vinaigrette) is an architect, mother of triplets, and a five-time champion on…
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A: This tasty “vinaigrette” has no vinegar and less oil. Q: What is lemon vinaigrette?
This post’s title reads a little like something from the TV show Jeopardy in honor of our guest blogger, Leah Greenwald. As if her accomplishments as an architect and mother of triplets aren’t enough, Leah is also a five-time Jeopardy champion. Leah has great kitchen advice – both for designing kitchens and cooking in them. (Her magnificent cakes and cookies look like they’re on loan from the MFA.) So when she sent me this recipephany I couldn’t wait to try it. As someone who buys vinegar by the gallon, I had trouble grasping the concept of substituting precious fresh lemon juice for vinegar. But as a lemon lover, I agree it’s worth it. And…